Sichuan Black Bean Velvet Pork Mapo Tofu

1. Marinate the Pork

In a small bowl, combine the ground pork, water, Shaoxing wine, cornstarch, baking soda, and white pepper powder. Mix until the ingredients are well incorporated and the pork is uniformly coated.

2. Cook Ginger and Garlic

Heat a wok over medium heat and add the neutral oil. Once the oil is hot, add the finely minced ginger and cook for about a minute until it becomes lightly golden and releases its aroma. Then, add the garlic and cook for another 2 minutes, stirring constantly, until it is fragrant but not darkened.

3. Cook the Pork

Increase the heat to high and add the marinated pork to the wok. Break up the pork with a spatula and cook for about a minute until it is just cooked through. Stir in the ground Sichuan peppercorns, spicy bean sauce, and rinsed fermented black beans, cooking for about 30 seconds until the mixture starts to bubble and the flavors begin to meld.

4. Create the Sauce Base

Pour in ⅔ cup of water and bring the mixture to a simmer. In a small bowl, mix the cornstarch with the remaining ¼ cup of water to create a slurry. Stir the slurry into the wok and let it simmer for 1 to 2 minutes, until the sauce thickens and can properly coat the ingredients.

5. Add Chili Oil and Tofu

Stir in the Ultimate Chili Oil, ensuring you use only the standing oil and not the flakes. Add the tofu cubes to the wok and toss them gently to avoid breaking them. Simmer the mixture for 4 to 5 minutes to allow the tofu to absorb the flavors and the sauce to fully coat the tofu.

6. Finish the Dish

Add the sugar and toasted sesame oil. Stir gently to combine and let it simmer for a final minute. Fold in the finely chopped scallion and sprinkle a bit more ground Sichuan peppercorns on top if desired.