Mapo Tofu Salad

Method

1. 1

   Mapo Sauce

2. 2

   In a small bowl, combine 1 Tbsp. doubanjiang or black bean sauce, 1 tsp. sugar, and 2 Tbsp. hot water and stir until the sugar is dissolved and the doubanjiang has broken up. Add 1 garlic clove, grated, one 1" (2.5 cm) piece fresh ginger, peeled and grated, ½–1 tsp. Sichuan peppercorns, crushed, to taste, 1 Tbsp. sesame oil, 1 Tbsp. neutral oil, such as sunflower or grapeseed, 2 tsp. rice vinegar, and ½ tsp. sea salt and stir to combine. Stir until the mixture is pourable and loose. If it’s too thick or spicy, add another 1–2 tsp. water.

3. 3

   Mapo Tofu Salad

4. 4

   In a large baking dish or rimmed plate, scatter ⅓ cup (60 g) cornstarch or potato starch, season it with 1 tsp. sea salt and a few pinches of black pepper and toss to combine. Add one 14-oz./400 g block extra-firm tofu, drained, patted dry, and cut into 1" (2.5 cm) cubes, and, using your hands, gently toss to coat all sides, shaking off any excess. Set aside.

5. 5

   Heat a large skillet over medium-high heat until hot. Add 1–2 Tbsp. neutral oil, such as sunflower or grapeseed, ½ small (about 1 lb./450 g) cabbage, core removed and cut into 1" (2.5 cm) chunks, and 1 or 2 dried whole chiles, or ½ tsp. red chile flakes, to taste, and season well with salt and pepper. Toss until the cabbage is softened but still with some bite, 5–7 minutes. Add 1 garlic clove, grated, 3 tsp. rice or black vinegar, and 1 tsp. sesame oil and toss until combined, another 30–60 seconds. Taste and season with a little more salt and pepper if needed. Transfer to a large serving plate or platter to cool. If needed, wipe out the pan.

6. 6

   In the same skillet, heat 2–3 Tbsp. neutral oil over medium-high heat until it shimmers (this should take only 15–20 seconds if the pan is already hot). Reduce the heat to medium, and working in batches, fry the tofu on all sides until golden brown, 2–3 minutes per side. Drain on paper towel. Continue until all the tofu is cooked.

7. 7

   Place the tofu on top of the cabbage. Drizzle the mapo sauce all over and gently toss. Top with 1 Tbsp. toasted white sesame seeds and 2 scallions, finely sliced. Serve immediately.

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