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Mapo tofu is a spicy Sichuan dish that features tender tofu, ground pork, and...

Mapo tofu is a spicy Sichuan dish that features tender tofu, ground pork, and a rich, spicy sauce. The dish is often served in restaurants and is popular for its complex flavor and texture. Here's how to make Mapo Tofu at home:Ingredients1 block of tofufirm or extra-firm1/2 pound ground pork1 tablespoon plus 1 teaspoon cooking oil1 small oniondiced2 cloves garlicminced1 inch fresh gingerminced1/2 teaspoon ground Sichuan peppercorns2 tablespoons Chili Bean Sauce or Sichuan Bean Sauce2 tablespoons soy sauce1/4 cup chicken stock or water1 teaspoon sugarPinch of salt1 teaspoon cornstarch slurry (mixture of cornstarch and water)2 green onionssliced, for garnishInstructionsPreparing the TofuCut the tofu into 1-inch cubes. If time permits, weigh down the tofu with a heavy object and refrigerate for at least 30 minutes to remove excess water. This will result in a crisper texturePreparing the Ground PorkCombine the ground pork with a teaspoon of soy sauce and a pinch of salt in a small bowl. Mix well and set asideStir-Frying the TofuHeat a wok or large skillet over high heat. Add 1 tablespoon of cooking oil and swirl to coat the bottom of the pan. When the oil is hot, add the cubed tofu and fry until golden brown on all sides, about 5 minutes. Remove from the pan and set asideStir-Frying the Ground PorkAdd the remaining teaspoon of cooking oil to the pan. When the oil is hot, add the ground pork. Use a wooden spoon to break up the meat as it browns, about 3 minutes. Transfer the pork to a plate and set asideStir-Frying the VegetablesAdd the onion, garlic, and ginger to the pan. Stir-fry until fragrant and the onion is translucent, about 2 minutes. Add the ground Sichuan peppercorns and stir-fry for an additional 30 secondsDeglazing the PanAdd the Chili Bean Sauce, soy sauce, chicken stock, and sugar to the pan. Stir well to dissolve any browned bits from the bottom of the pan. Return the pork and any accumulated juices to the pan. Bring to a simmer and cook for 2 minutesThickening the SauceDissolve the cornstarch in an equal amount of water to create a slurry. Add the slurry to the pan and stir well to thicken the sauce. Return the fried tofu to the pan and toss well to coat with the sauceGarnishing with Green OnionsRemove from heat and sprinkle with sliced green onions. Transfer to a serving dish and serve hot with rice or noodles