Chinese Mapo Tofu / 麻婆豆腐

Mapo Tofu / 麻婆豆腐 is a popular Chinese dish from the Szechuan province. It is a combination of tofu dices, and ground meat, beef or pork, in a hot bean-based sauce. Best served with white rice.

300 g Regular tofu, drained and cut into 1/2-inch cubes 120 g Ground pork 8 g Finely minced garlic 8 g Finely minced peeled ginger root 1 tbsp Peanut or corn oil 30 ml Chicken broth 2 tbsp Hot bean paste 1 tsp Salted black beans 15 g Soy sauce Pinch of salt 40 g Cornstarch solution (using 10 g Cornstarch dissolved in 2 tbsp water) 1 tsp Chili oil 2 tbsp Thinly sliced scallions 10 g Szechuan pepper powder

300克 新鲜豆腐，切成1/2寸丁 120克 猪肉糜 8克 蒜末 8克 姜末 1大勺 花生油/玉米油 30毫升 鸡汤 2大勺 辣豆瓣酱 1小勺 豆豉 15克 酱油 一点点 盐 40克 湿生粉（用10g生粉+2大勺水调成） 1小勺 辣椒油 2大勺 葱花 10克 四川花椒面

1. 豆腐切成1/2寸方丁，放到开水里滚上3分钟。滤干备用。
   Poach the tofu in a pan of simmering water for 3 minutes. Remove from boiling water and drain.
   
2. 加热中式炒锅或是平底锅，倒入少许油，晃一下锅，加入猪肉炒至颜色转为粉红色就可以继续添加蒜，姜末，中火炒香。加入豆豉，用炒勺弄碎，这样容易和肉糜混合。
   Heat a wok or large heavy skillet over high heat until hot and add oil, swirling to coat. Add pork and stir-fry, breaking up lumps, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
   
3. 接着加入豆瓣酱继续翻炒，倒入鸡上汤，酱油，和豆腐块，倒入芡水，轻轻翻拌，这样豆腐才不会碎。盖住焖烧15秒直到酱汁浓稠。
   Add bean paste and continue stiring, then the stock, soya sauce and bean curd. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
   
4. 关掉火，洒入花椒油，花椒面和一半的葱花。稍微翻拌一下。就可以起锅了。这道豆腐趁热和白米饭一起食用最佳。
   Turn off heat and sprinkle with chili oil, Szechuan chili powder, to taste, and half scallion. Stir once or twice, then serve sprinkled with remaining scallion. Serve hot accompanied with cooked white rice.