Mapo Tofu

Name: Mapo Tofu
Yield: 8 to 10 servings
Ingredients: ¼ cup dried Tianjin chiles or chiles de árbol; 1 tablespoon black peppercorns; 1 tablespoon cumin seeds; 1 tablespoon Sichuan peppercorns; 2 green cardamom pods; 2 whole cloves; 1 bay leaf; ¼ cinnamon stick; 1 tablespoon kosher salt; 1 tablespoon sugar; 2 tablespoons plus ¼ cup chili oil; ½ cup tomato paste; 4 cups low-salt chicken broth; 4 cups dry white wine; ⅔ cup fish sauce (such as nuoc nam or nam pla); ½ cup fermented black beans (from one 4-ounce can, rinsed, drained); ½ cup pepper oil; 2 pounds boneless pork shoulder (Boston butt), cut into 1" cubes; ¼ cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish; ¾ cup red Thai chiles; ½ cup chopped garlic; ½ cup chopped onion; ½ cup grated peeled ginger (from two 4x1-inch pieces); ¼ cup sliced scallion (about 1); 1 8x4" piece kombu; Kosher salt; 2 pounds soft (silken) tofu, cut into 1" cubes; Pepper oil; Scallions, sliced thinly on a diagonal; Chili oil

Danny Bowien of Mission Chinese Food in San Francisco CA8 to 10 servingsSource

chinese tofu main nut-free dairy-free lunar new year dinner

Ingredients

¼ cup dried Tianjin chiles or chiles de árbol

1 tablespoon black peppercorns

1 tablespoon cumin seeds

1 tablespoon Sichuan peppercorns

2 green cardamom pods

2 whole cloves

1 bay leaf

¼ cinnamon stick

1 tablespoon kosher salt

1 tablespoon sugar

2 tablespoons plus ¼ cup chili oil

½ cup tomato paste

4 cups low-salt chicken broth

4 cups dry white wine

⅔ cup fish sauce (such as nuoc nam or nam pla)

½ cup fermented black beans (from one 4-ounce can, rinsed, drained)

½ cup pepper oil

2 pounds boneless pork shoulder (Boston butt), cut into 1" cubes

¼ cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish

¾ cup red Thai chiles

½ cup chopped garlic

½ cup chopped onion

½ cup grated peeled ginger (from two 4x1-inch pieces)

¼ cup sliced scallion (about 1)

1 8x4" piece kombu

Kosher salt

2 pounds soft (silken) tofu, cut into 1" cubes

Pepper oil

Scallions, sliced thinly on a diagonal

Chili oil

Method

Stir first 8 ingredients in a large dry skillet over medium heat until fragrant, 4–5 minutes. Let cool. Discard bay leaf; finely grind remaining toasted spices in spice mill. Transfer to a small bowl; stir in salt and sugar. Do ahead: Can be made 1 month ahead. Store airtight at room temperature.

Heat 2 Tbsp. chili oil in a large pot over medium-high heat. Add tomato paste; stir until mixture turns brick red, 5–6 minutes. Remove from heat. Add broth and next 4 ingredients; stir, scraping up any browned bits. Add pork; stir to coat. Cover and chill overnight.

Process ¼ cup cilantro and next 5 ingredients in a food processor until finely chopped; add chile mixture and spice blend to pot with pork. Bring to a boil over high heat, stirring to dissolve spice mixture. Add kombu; cover. Reduce heat to medium-low; braise until pork is tender, about 1½ hours.

Uncover pot. Continue to cook, stirring occasionally, until liquid is thickened and reduced by half, about 1 hour longer. Do ahead: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold. Cover; keep chilled. Rewarm before using.

Bring a pot of heavily salted water to a boil. Add tofu and poach for 2–3 minutes (tofu will firm up a bit). Using a slotted spoon, transfer tofu to a paper towel–lined plate to drain.

Add tofu to pork. Simmer until completely warmed through, about 10 minutes. Season with pepper oil. Garnish with chopped cilantro, scallions, and chili oil.