Name: Mapo Tofu
Yield: 8 to 10 servings
Ingredients: ¼ 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; ¼ cinnamon stick; 1 tablespoon kosher salt; 1 tablespoon sugar; 2 tablespoons plus ¼ cup chili oil; ½ cup tomato paste; 4 cups low-salt chicken broth; 4 cups dry white wine; ⅔ cup fish sauce (such as nuoc nam or nam pla); ½ cup fermented black beans (from one 4-ounce can, rinsed, drained); ½ cup pepper oil; 2 pounds boneless pork shoulder (Boston butt), cut into 1" cubes; ¼ cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish; ¾ cup red Thai chiles; ½ cup chopped garlic; ½ cup chopped onion; ½ cup grated peeled ginger (from two 4x1-inch pieces); ¼ cup sliced scallion (about 1); 1 8x4" piece kombu; Kosher salt; 2 pounds soft (silken) tofu, cut into 1" cubes; Pepper oil; Scallions, sliced thinly on a diagonal; Chili oil

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Alanna Hale

This mapo tofu recipe comes from chef Danny Bowien of Mission Chinese restaurant.

Recipe notes