Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Sichuan Tofu Stew

Mains from Issue 2 – Fall / Winter 2013 – Traces

Mapo Tofu, the legendarily spicy tofu and pork dish emanating from China’s Sichuan province is the inspiration for our sinus-stimulating stew. Its tongue-numbing traces will stick around long after you’ve cleaned the bowl. A true sting operation.

serves 6 to 8

2 Tbsp cornstarch
2 ½ cups low sodium chicken broth
1 Tbsp Sichuan peppercorns
¼ cup vegetable oil
2 cloves garlic, finely chopped
1 Tbsp finely chopped ginger
4 scallions, green and white part separated, thinly sliced
2 Tbsp fermented black beans, rinsed
½ lb ground pork
3 Tbsp chili bean paste (made with soy or broad beans)
1 tsp chili paste with garlic
2 Tbsp low sodium soy sauce
1 ½ Tbsp sugar
2 blocks silken tofu, cubed
Plenty of white or brown rice

1
Stir together cornstarch and ½ cup broth in a small bowl. Heat peppercorns in a small skillet just until fragrant, about 1 minute. Transfer to a bowl, cool, then grind or crush to a fine powder.
2
Heat oil in a medium pot until hot. Stir in garlic, ginger, and whites of scallions and cook stirring until fragrant, about 1 minute. Add black beans and Sichuan pepper and cook 1 minute.
3
Add pork breaking it up into small pieces and cook until it’s no longer pink. Stir in both chili pastes and cook 1 minute. Stir in soy sauce, sugar, and remaining 2 cups stock then gently simmer 5 minutes. Give cornstarch mixture a stir then stir into pot and simmer 1 minute just until stew thickens. Gently stir in tofu and scallion greens and simmer until just heated through.