Steps

1. Line a heatproof dish with paper towels, lightly drain and wrap the Silken Tofu 350g, and microwave for 5 minutes at 600W. Let it sit at room temperature after heating. (Key Tip!) Microwaving removes moisture from the tofu, preventing it from falling apart and ensuring a firm texture.
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2. Thinly slice the Ginger 10g, cut into strips, then finely mince. Wrap in plastic wrap.
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3. Trim the roots off the Garlic 3 cloves (approx. 24g) and peel. Cut in half lengthwise, remove the core, slice thinly, cut into strips, and then finely mince. Wrap in plastic wrap. (Key Tip!) Using plenty of garlic and ginger adds depth and richness to the Mapo Tofu, even with less salt.
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4. Wash the Green Onions (green parts) 25-30g, cut in half lengthwise, then diagonally into thin strips. Wrap in plastic wrap.
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5. In a bowl, combine Water 200ml, Cooking Sake (Rice Wine) 2 tbsp, Chicken Bouillon Powder 1 tsp, and Soy Sauce 1 tsp. Mix well to create the broth.
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6. In separate containers, prepare Doubanjiang (Spicy Bean Paste) 1 tbsp and Sweet Bean Paste (Tianmianjiang) 1 tbsp respectively.
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7. Gently warm a frying pan over low heat and add a generous amount of Vegetable Oil.
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8. Add the Ground Pork 150g, breaking it up with a spatula, and stir-fry until it changes color. Then, continue to stir-fry until browned and crumbly. (Key Tip!) Browning the meat creates the Maillard reaction, enhancing flavor and richness.
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9. Reduce heat to low, push the ground pork to the center of the pan, add the minced Ginger and Garlic, along with Doubanjiang (Spicy Bean Paste) 1 tbsp and Sweet Bean Paste (Tianmianjiang) 1 tbsp. Stir-fry until fragrant. If the pan seems dry, add more Vegetable Oil. (Key Tip!) Creating a flavorful oil in this step is the secret to delicious Mapo Tofu. Stir-fry slowly over low heat to avoid burning.
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10. Turn off the heat and add the prepared Broth.
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11. Add the microwaved Silken Tofu, lightly drained, to the pan, breaking it into bite-sized pieces with a spoon. (Key Tip!) Breaking the tofu with a spoon creates a rough surface that helps the sauce adhere better.
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12. Gently shake the pan over medium-low heat until the mixture comes to a boil in the center.
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13. Once boiling, cover the pan and continue to simmer for 5 minutes over the same heat.
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14. In a separate container, mix Potato Starch 1 tbsp with Water 2 tbsp to create a slurry. (Key Tip!) A 1:2 ratio of starch to water makes a smoother slurry that's less likely to clump.
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15. After 5 minutes, turn off the heat, add the chopped Green Onions, re-stir the slurry well, and gradually add it to the pan in three batches. Stir thoroughly from the bottom each time. (Key Tip!) Adding the slurry after turning off the heat and stirring immediately prevents lumps.
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16. Once everything is combined, add Sesame Oil (or Chili Oil) and Sichuan Pepper (if using) to taste for added aroma.
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17. Stir over medium-low heat and bring to a rolling boil in the center to ensure the sauce thickens properly.
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