The First Mapo Tofu Recipe

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1. 1Step 1: Prepare the compound stock: combine beef shin and pork bones in a pot, cover with water, and simmer for several hours until rich and thick. Strain and set aside.
2. 2Step 2: Cut the silken tofu into cubes and set aside.
3. 3Step 3: Heat the vegetable oil in a wok over medium heat. Add the minced beef and slowly fry until crispy, allowing the oil to become infused with beef flavor.
4. 4Step 4: Add the Sichuan douchi to the beef and oil, and fry briefly to release their aroma.
5. 5Step 5: Add the chili powder and Sichuan pepper powder, stirring to combine with the beef and oil.
6. 6Step 6: Pour in the thick stock and bring to a simmer. Add the soy sauce and adjust seasoning if needed.
7. 7Step 7: Gently add the tofu cubes to the sauce, and simmer, allowing the tofu to absorb the flavors. Use a half-fry, half-simmer technique, gently pushing the tofu rather than stirring to avoid breaking it.
8. 8Step 8: Thicken the sauce with the slurry, stirring gently until the sauce coats the tofu.
9. 9Step 9: Serve hot, optionally garnished with extra Sichuan pepper powder.