Chinese Recipe: Mapo Dofu Adapted from the cookbook The Seventh Daughter by Cecilia Chiang. This is a famous and popular Sichuan specialty dish. It is also very easy to make. Rice is often served as an accompaniment to this dish. Ingredients: 1 teaspoon black bean sauce 1 teaspoon Shaoxing wine 1 tablespoon soy sauce 4 teaspoons minced garlic 2 tablespoons peanut oil 1/4 pound ground pork shoulder 1/4 cup, about 1 ounce, minced zha cai 16 ounces silken tofu, water drained off and cut into 1 by 2-inch cubes 1 teaspoon chili oil Pinch of ground Sichuan peppercorns or white pepper 1 tablespoon minced green onion plus a little extra for garnish Directions: To make the sauce, whisk together the black bean sauce, wine, soy sauce, and 1 teaspoon of the garlic in a small bowl. Set aside. heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the oil and swirl to coat the pan. Add the pork and stir constantly, breaking the meat apart with a spoon. Toss in the remaining 3 teaspoons garlic with the zha cai and continue to cook until just a trace of pink remains in the pork, about 2 minutes. Using a spoon, very gently add the tofu to the pan. Quickly stir in the reserved sauce, then the chili oil, and top with Sichuan pepper and 1 tablespoon of the green onion. Immediately remove from the heat and serve on a platter with the green onion garnish. Serves 4-6 as part of a Chinese meal or 2-4 as a Western-style side dish.
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