Mapo Tofu (麻婆豆腐) — Sichuan Silken Tofu in Spicy Fermented Bean Sauce

• 600 gsilken tofu
• 1.5 lwater
• 12 gfine sea salt
• 120 gground beef (halal-certified if needed)
• 30 mlneutral cooking oil
• 45 gPixian chili bean paste (finely chopped if coarse)
• 20 gfermented black beans (rinsed lightly, drained, and chopped)
• 3 clovegarlic (finely minced)
• 1 inchfresh ginger (peeled and finely minced)
• 5 gdried chili flakes (Sichuan-style if available)
• 2 tsproasted ground Sichuan pepper (divided)
• 240 mllow-sodium chicken stock (halal-certified if needed)
• 15 mllight soy sauce
• 4 ggranulated sugar
• 10 gpotato starch
• 30 mlcold water
• 3scallions (thinly sliced, whites and greens separated)
• 5 mltoasted sesame oil
• 15 mlSichuan chili oil

Instructions

1. 1

   Cut the silken tofu into 2 cm cubes using a thin, sharp knife so the edges stay clean. Bring the water and fine sea salt to a gentle simmer in a wide saucepan, slide in the tofu, and keep it barely simmering for 2 minutes to warm and firm the cubes.

2. 2

   Use a slotted spoon to lift the tofu into a bowl and cover it with 120 ml of the warm blanching water so it does not dry out. Keep the tofu near the stove, because adding it warm helps the sauce return to a simmer quickly and reduces breakage.

3. 3

   Heat a seasoned wok or wide skillet over medium-high heat until a drop of water evaporates quickly, then add the neutral cooking oil. Add the ground beef and stir-fry for 3 to 4 minutes, breaking it into tiny grains, until it browns and the oil looks clear rather than cloudy.

4. 4

   Lower the heat to medium and add the Pixian chili bean paste, fermented black beans, dried chili flakes, scallion whites, garlic, and ginger. Fry for 90 seconds, stirring constantly, until the oil turns deep red and the aromatics smell roasted but not burnt.

5. 5

   Pour in the chicken stock, light soy sauce, and granulated sugar, then scrape the bottom of the pan to dissolve the fried paste into the liquid. Bring the sauce to a steady simmer and cook for 2 minutes so the fermented bean flavors meld with the beef.

6. 6

   Drain the tofu carefully and slide it into the simmering sauce in one layer. Instead of stirring hard, push the cubes gently with the back of a ladle and simmer for 4 minutes so the tofu absorbs the spicy, savory sauce without collapsing.

7. 7

   Mix the potato starch with the cold water until completely smooth, then drizzle in half of the slurry while gently rocking the pan. Simmer for 30 seconds, add the remaining slurry if the sauce is not glossy and lightly thickened, and keep the texture loose enough to spoon over rice.

8. 8

   Turn off the heat and fold in the toasted sesame oil, Sichuan chili oil, scallion greens, and 1 teaspoon of the roasted ground Sichuan pepper. Transfer to a warm shallow bowl and dust the remaining 1 teaspoon Sichuan pepper over the top just before serving for the freshest numbing aroma.