Mapo Tofu - Sichuan Pork and Tofu Stir-Fry

1. Marinate the Pork

Combine 4 ounces of ground pork with 1.5 teaspoons of sesame oil and a pinch of salt. Let the mixture sit for 20 minutes.

2. Prepare the Sauce

In a bowl, mix together 5 tablespoons of ketchup, 0.25 cup of chicken stock, 1.5 tablespoons of oyster sauce, 1 tablespoon of Chinkiang vinegar, 1 tablespoon of Shaoxing wine, 1 tablespoon of Sichuan peppercorn paste, 1.5 teaspoons of double dark soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of cornstarch, 2 teaspoons of sugar, and 0.75 teaspoon of salt. Stir until well combined.

3. Heat the Wok

Heat a wok over high heat for about 30 seconds until a wisp of white smoke appears. Add 2 tablespoons of peanut oil and heat until hot.

4. Cook Aromatics

Add the minced Thai chiles, ginger, and garlic. Stir-fry for about 30 seconds until the chiles begin to turn black.

5. Cook the Pork

Add the marinated pork to the wok. Break up the pork with your spatula as it cooks, letting it turn white. This should take just a few minutes.

6. Add Scallions

Add the white portions of the scallions and stir-fry for another 45 seconds.

7. Add Tofu

Gently stir-fry the ½-inch cubes of tofu for about 3 minutes until the mixture is hot. Be careful not to break the tofu cubes.

8. Add Sauce

Make a well in the center of the wok and pour in the prepared sauce. Stir everything together, making sure the sauce evenly coats the pork and tofu. Cook for about 2.5 minutes until the sauce thickens and bubbles.

9. Add Green Scallions

Add the green portions of the scallions and mix well. Transfer the stir-fry to a serving dish and serve immediately.