Jianmen Tofu
Originating from Jianmen Pass in Sichuan, this silky tofu dish is richly spiced with mala flavors and a glossy red sauce, perfect over steamed rice.
Ingredients
15 items- Silken tofu 1 block (about 400g)
- Ground pork 100g
- Doubanjiang (fermented broad bean paste) 1.5 tbsp
- Chili powder 1 tbsp
- Garlic 3 cloves
- Ginger 1 small piece
- Scallions to taste
- Sichuan peppercorn powder 1 tsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1/2 tsp
- Cooking wine 1 tbsp
- Broth or water 100 ml
- Cornstarch slurry 2 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut silken tofu into 2cm cubes. Bring a pot of water to a boil, add 1 tsp salt, blanch tofu for 2 minutes, then drain and set aside.
Heat pan over medium heat, add 2 tbsp oil. Add ground pork and stir-fry until browned, add 1 tbsp cooking wine, cook until dry, then remove and set aside.
Add another 1 tbsp oil to the pan, reduce to low heat. Add doubanjiang and stir slowly until red oil releases, about 1 minute. Add minced garlic, ginger, and chili powder, stir until fragrant.
Pour in broth or water, add light soy sauce, dark soy sauce, and sugar. Turn the heat to high and bring to a boil.
Gently slide the tofu cubes into the pan, do not stir. Reduce heat to medium and cook for 3-4 minutes to let the tofu absorb the flavors.
Return the cooked pork to the pan, gently push to combine. Cook for 1 more minute to meld the flavors.
Stir the cornstarch slurry, then pour about half into the sauce while gently stirring. Add the rest as needed until the sauce thickens enough to coat the back of a spoon.
Sprinkle Sichuan peppercorn powder and chopped scallions over the top, then immediately turn off the heat. Serve hot.
Tips
Blanching tofu removes beaniness and firms it up. Fry doubanjiang on low heat to develop red oil. Add slurry gradually to control thickness. Add Sichuan peppercorn powder at the end for maximum aroma.
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