Name: Mapo Dofou
Yield: 4 Servings
Ingredients: 4 dried chiles de árbol; 1½ teaspoon Sichuan peppercorns; 2 tablespoons vegetable oil; 2 scallions, 1 cut crosswise into 1” pieces, 1 very thinly sliced; 4 ounces ground pork; ½ small Fresno chile, finely chopped; 2 cloves garlic finely chopped; 2 teaspoons finely chopped peeled ginger; ⅓ cup doubanjiang (Sichuan-style fermented chili bean paste); 6 ounces silken tofu, drained, cut into ½” pieces; 1 cup baby kale or mustard greens; Steamed short-grain rice (for serving); A spice mill

Image may contain Bowl Food Dish Meal Soup Bowl Soup and Plant

Alex Lau

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Recipe notes