This is one of the most famous and popular tofu dishes in the Szechuan Cuisine. Another name for this dish is called Mapo Tofu. This dish has two variations of it. It can be cooked spicy/non spicy and dry or spicy/non spicy but saucy. So whichever ways you prepare them it is tasty.
I cooked this dish very spicy and saucy but you can cook it slightly less spicy. Well, we love it spicy and hot to eat it with steamed white/brown Jasmine rice. It is a very easy dish to cook and need not has to be an expertise to prepare it.
2 (12oz) packets Firm/Semi-firm Tofu, cut into bite-size cubes
½ pound lean minced pork/beef
5 cloves garlic, peeled and finely chopped
4-5 fresh red chilies, finely chopped
3 shallots, peeled and chopped
3½ tablespoons Szechuan pepper
2 teaspoons ground white pepper
1 tablespoon Szechuan Spicy Bean Paste (Available from any Asian markets)
2 tablespoons Shaoxing wine/white cooking wine
3½ tablespoons Chinese black vinegar/Balsamic vinegar
4 tablespoons light soy sauce
3 tablespoons canola/vegetable/corn oil
4 tablespoons chili oil
2 tablespoons sesame oil
1½ cups No MSG chicken broth/water
2 stalks green onion, cleaned and slice into 1 inch diagonally
Heat a wok with canola/vegetable/corn oil, chili oil, sesame oil over medium-high heat. Wait till the oil is hot; add Szechuan peppers and fresh red chilies and sauté until fragrant but not burn. Remove the Szechuan peppers and fresh red chilies from the hot oil and discard. Add chopped garlic and shallots and sauté until fragrant or lightly brown. Add ground pork/beef and stir-fry until the meat is no more pinkish. Add tofu cubes and all the rest of the remaining ingredients. Add a cup of chicken broth/water and simmer until lightly dried. Stir only 2-3 times to prevent from breaking up the tofu further. Garnish with cut green onions and serve immediately.