Mapo tofu (麻婆豆腐)

Ingredients

Method

1. Drain the tofu without pressing it, and cut it into cubes. Mix the slurry.
2. Heat the wok on high until nearly smoking. Lower the heat, add the oil, swirl, and heat 30–40 seconds.
3. Fry the aromatics 15–20 seconds, until fragrant.
4. Add the pork, break it up, and stir-fry about 1 minute.
5. Add the bean sauce for a few seconds, then the water. Turn the heat to low and add the rest of the sauce.
6. Ease in the tofu gently, since soft tofu breaks. Stir from the bottom to coat.
7. Cover and simmer 1½–2 minutes, then lower the heat and uncover.
8. Pour in the slurry slowly while stirring gently, only as much as needed. Simmer 2 minutes.
9. Stir in half the green onion, the sweet peppers and the sesame oil, then turn off the heat.
10. If it's too thick, thin with water a tablespoon at a time. Garnish with the rest of the green onion.