When I started making homemade Mapo Tofu, what surprised me most was how quick and easy it is! Wilt some greens in towards the end for a one-dish meal. This mostly-authentic recipe is based on the Mapo Tofu recipe at Rasamalaysia.com, adjusted for taste and what I can find at the local Asian grocery store. It makes a pretty spicy dish. To moderate the heat, replace some or all of the chili oil with vegetable oil. I LOVE Szechuan peppercorns, so I use a lot of them. Use less if you like.

Ingredients

3 serv.

garlic clove, minced↗1
lb ground pork (optional) or 1/4 lb ground chicken (optional)↗1⁄4
tablespoons spicy bean paste↗2
teaspoons chili powder↗2
teaspoons light soy sauce↗2
ounces silken tofu (preferably firm or extra-firm)↗12 1⁄3
tablespoons vegetable oil↗2
table spoon chili oil1
tablespoon black bean garlic sauce1
leek, ends trimmed, sliced and rinsed↗1
cup low sodium chicken broth or 1/2 cup vegetable broth↗1⁄2
teaspoons cornstarch↗1 1⁄2
tablespoons szechuan peppercorns, ground1 1⁄2 - 2

Step-by-step instructions

1
Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
2
Cut the tofu into 1/2 to 3/4-inch cubes.
3
Heat a wok or large skillet over high heat and add the vegetable and chili oil.
4
When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
5
Add the leek and cook for an additional 2-3 minutes.
6
Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
7
Lower the heat and simmer for 3-4 minutes.
8
Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
9
Serve hot over white rice.

Source: food.com

Original recipe ↗

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