Mapo Tofu

 It's been a while since I published an Asian dish, so here's an all-time favorite. It never fails to get eaten up by the spoonfuls, and the numbing spices strike a chord that brings friends to the family dinner table.

Mapo Tofu

1. 1 pack of soft tofu, cut to 0.5" cubes

2. 1 Tbsp spicy bean paste, or "dou ban jiang"

3. 2 Tbsp soy sauce

4. 1/2 Tbsp of chinese peppercorns

5. 1 clove garlic, minced

6. 1/2 Tbsp sesame oil

7. 1/2 cup water or chicken stock

8. A pinch of salt, white pepper to taste

Instructions

1. Heat a wok to medium-high and add oil, garlic, and peppercorns. 

2. When aromatic, add the spicy bean paste, soy sauce, salt, and white pepper. Stir well.

3. Add cubed tofu and water or stock. Stir gently until well-distributed.

4. Cover the wok with your biggest lid and let the tofu simmer in the sauce. Adjust to medium heat if necessary. Cook for 3-5 min.

5. When ready, add the sesame oil and stir gently. 

6. Plate your tofu and garnish with minced green onions if you have it.

For meat-lovers, add 1/2 lb ground pork pre-marinated in soy sauce, sugar, and cooking wine at step 2.