关于此食谱

这是一道深受喜爱的四川经典菜肴。麻婆豆腐采用丝滑柔软的豆腐，浸在一份辛辣、深厚咸香的酱汁中，该酱汁由豆瓣酱（辣椒豆瓣酱）、猪肉末和独特的四川花椒的麻感组成。这个适合在家制作的版本保留了原汁原味的大胆、麻辣特色，同时使烹饪技术对任何工作日的厨师都很容易上手。

步骤说明

1. 1

   Bring a medium saucepan of lightly salted water to a gentle simmer. Carefully slide in the tofu cubes and let them sit in the hot water for 5 minutes. This firms them up slightly and helps them hold their shape during cooking. Gently drain and set aside.

2. 2

   Toast the sichuan peppercorns in a dry skillet over ^[medium heat] for about 1–2 minutes until fragrant. Let cool, then grind to a powder using a spice grinder or the back of a spoon. Set aside. Mix the cornstarch and cold water together in a small mixing bowl to make the slurry.

3. 3

   Heat a wok or large skillet over ^[high heat] until very hot. Add the vegetable oil and swirl to coat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 3–4 minutes. Do not stir too often — let it get some color. Remove the pork to a mixing bowl and set aside, leaving the fat in the wok.

4. 4

   Reduce heat to ^[medium]. Add the doubanjiang to the wok and stir-fry in the oil for 1–2 minutes until the oil turns a deep red and the paste is fragrant. This step is key — it blooms the chili paste and builds the foundation of the dish.

5. 5

   Add the garlic, ginger, fermented black beans, and the white parts of the scallions. Stir-fry for another 1 minute until fragrant.

6. 6

   Pour in the chicken stock and bring to a boil. Stir in the soy sauce and sugar. Return the cooked ground pork to the wok and stir to combine.

7. 7

   Gently slide the drained tofu cubes into the simmering sauce. Do not stir aggressively — instead, use a ladle to gently push the sauce over the tofu to coat it. Simmer on ^[medium-low heat] for 3–4 minutes so the tofu absorbs the flavors.

8. 8

   Give the cornstarch slurry a stir and pour it in gradually while gently moving the ladle through the sauce. The sauce should thicken enough to coat the tofu and cling lightly — it should not be gluey. Add only as much slurry as needed to reach the right consistency.

9. 9

   Remove from heat. Drizzle with chili oil or sesame oil if using. Sprinkle generously with the ground sichuan peppercorns powder and garnish with the sliced green scallion tops. Serve immediately over steamed white rice.