Mapo Tofu
- 1/4 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
- 1/4 cinnamon stick
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 tablespoons plus 1/4 cup chili oil
- 1/2 cup tomato paste
- 4 cups low-salt chicken broth
- 4 cups dry white wine
- 2/3 cup fish sauce (such as nuoc nam or nam pla)
- 1/2 cup fermented black beans (from one 4-ounce can, rinsed, drained)
- 1/2 cup pepper oil
- 2 pounds boneless pork shoulder (Boston butt), cut into 1-inch cubes
- 1/4 cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish
- 3/4 cup red Thai chiles
- 1/2 cup chopped garlic
- 1/2 cup chopped onion
- 1/2 cup grated peeled ginger (from two 4x1-inch pieces)
- 1/4 cup sliced scallion (about 1)
- 1 8x4-inch piece kombu
- Kosher salt
- 2 pounds soft (silken) tofu, cut into 1-inch cubes
- Pepper oil
- Scallions, sliced thinly on a diagonal
- Chili oil
- Produce
- Bay leaf (1)
- Cilantro leaves with, packed fresh (1/4 cup)
- Cumin seeds (1 tablespoon)
- Fermented black beans (1/2 cup)
- Garlic (1/2 cup)
- Ginger (1/2 cup)
- Green onion (2)
- Onion (1/2 cup)
- Thai chiles, red (3/4 cup)
- Tianjin chiles or chiles de arbol, dried (1/4 cup)
- Meat
- Pork shoulder, boneless (2 pounds)
- Canned Goods
- Chicken broth, low-salt (4 cups)
- Tomato paste (1/2 cup)
- Condiments
- Fish sauce (2/3 cup)
- Cooking & Baking
- Cardamom pods, green (2)
- Chili oil (6 tablespoons)
- Chili oil (1)
- Cinnamon stick (1/4)
- Cloves, whole (2)
- Kosher salt (1 tablespoon)
- Kosher salt (1)
- Pepper oil (1/2 cup)
- Pepper oil (1)
- Peppercorns, black (1 tablespoon)
- Sichuan peppercorns (1 tablespoon)
- Sugar (1 tablespoon)
- Beer, Wine & Liquor
- White wine, dry (4 cups)
- Other
- 2 pounds soft (silken) tofu, cut into 1-inch cubes
- 1 8x4-inch piece kombu
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 24, 2012 (10 months ago).
25 people saved this recipe.
