How to make Chinese dish mapo_tofu

• 1 block (14 oz or 400g) firm tofu, cut into small cubes
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 green onions, chopped (separate white and green parts)
• 2 tablespoons fermented black beans, rinsed and mashed
• 1 tablespoon chili bean paste (doubanjiang)
• 1/2 lb (225g) ground pork
• 1 cup chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon Sichuan peppercorn powder (optional)
• 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Salt, to taste

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add minced garlic, minced ginger, and the white parts of the green onions to the hot oil. Stir-fry for about 30 seconds until fragrant.
3. Add mashed fermented black beans and chili bean paste to the wok. Stir-fry for another 30 seconds to release their flavors.
4. Add ground pork to the wok and stir-fry until it is cooked through and slightly browned.
5. Add tofu cubes to the wok, gently stirring to coat them with the pork and seasonings. Be careful not to break the tofu cubes.
6. Pour in the chicken or vegetable broth and bring it to a simmer. Let it cook for a few minutes to allow the flavors to meld together.
7. Add soy sauce, sugar, Sichuan peppercorn powder (if using), and salt to taste. Stir gently to combine.
8. If desired, add the cornstarch-water mixture to the wok to thicken the sauce. Stir gently until the sauce thickens slightly.
9. Remove from heat and garnish with the green parts of the chopped green onions.
10. Serve hot with steamed rice.

Enjoy your flavorful Mapo Tofu!     

Note: Mapo Tofu is known for its spicy and numbing flavors, thanks to the chili bean paste and Sichuan peppercorns. Adjust the spice level according to your preference.