Slow Cooker Ma Po Tofu

• •28 oz medium-firm tofu, pressed lightly and cut into 1-inch cubes
• •0.5 lb ground pork (optional)
• •2 tablespoon neutral oil (e.g., canola, vegetable)
• •1 tablespoon Sichuan peppercorns, whole
• •1 tablespoon ginger, minced
• •4 garlic cloves, minced
• •3 scallions, white and light green parts separated and sliced
• •3 tablespoon Sichuan chili bean paste (doubanjiang), Pixian brand recommended
• •1 tablespoon fermented black beans (douchi), roughly chopped (optional)
• •1 teaspoon chili powder or flakes (adjust to taste)
• •1.5 cup chicken broth
• •2 tablespoon light soy sauce
• •2 tablespoon Shaoxing wine
• •1 teaspoon granulated sugar
• •2 tablespoon cornstarch
• •3 tablespoon cold water
• •1 teaspoon Sichuan peppercorns, freshly ground (for garnish)
• • to taste steamed white rice, for serving

Instructions

1. 1

   Gently press the tofu blocks to remove excess water, then cut into 1-inch cubes. Set aside.

2. 2

   Heat neutral oil in a large skillet or wok over medium-high heat. Add the whole Sichuan peppercorns and fry for 1-2 minutes until fragrant. Remove and discard the peppercorns; this infuses the oil with their numbing flavor.

3. 3

   If using ground pork, add it to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Transfer the cooked pork to your slow cooker insert.

4. 4

   To the same skillet (add a touch more oil if needed), add the minced ginger, minced garlic, and the white parts of the sliced scallions. Sauté for 1 minute until fragrant.

5. 5

   Stir in the doubanjiang, fermented black beans (if using), and chili powder/flakes (if using). Cook for 2-3 minutes, stirring constantly, until the oil turns red and the paste is fragrant. This step is crucial for developing the deep flavor.

6. 6

   Transfer the sautéed aromatic mixture from the skillet to the slow cooker insert with the pork (if used).

7. 7

   Add the chicken broth, light soy sauce, Shaoxing wine, and sugar to the slow cooker. Stir gently to combine.

8. 8

   Carefully add the tofu cubes to the slow cooker. Gently stir to submerge the tofu in the sauce without breaking the cubes.

9. 9

   Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the flavors are well-melded and the tofu is heated through.

10. 10

    About 30 minutes before serving, prepare a cornstarch slurry by whisking together the cornstarch and cold water in a small bowl. Stir the slurry into the slow cooker. Continue cooking until the sauce has thickened to your desired consistency.

11. 11

    Ladle the Slow Cooker Ma Po Tofu into serving bowls. Garnish generously with the green parts of the sliced scallions and a sprinkle of freshly ground Sichuan peppercorns. Serve immediately with steamed white rice.

Chef's Tips

• 💡**Tofu Selection**: While traditional Ma Po Tofu often uses silken tofu, medium-firm or firm tofu is recommended for the slow cooker as it holds its shape better over longer cooking times.
• 💡**Authentic Spice**: Do not skip the doubanjiang (Sichuan chili bean paste) or Sichuan peppercorns. These are the heart of Ma Po Tofu's unique 'mala' (numbing and spicy) flavor. Pixian doubanjiang is considered the gold standard.
• 💡**Adjusting Heat**: The spice level can be adjusted by varying the amount of doubanjiang and chili powder. For more numbing sensation, add more ground Sichuan peppercorns at the end.
• 💡**Gentle Handling**: Tofu is delicate. Stir very gently throughout the process, especially after adding it to the slow cooker, to prevent it from breaking apart.
• 💡**Pork Option**: Browning the pork (if using) before adding it to the slow cooker adds depth of flavor and texture, mimicking traditional Ma Po Tofu preparation.