Mapo tofu is a Chinese main dish from the Sichuan region of the country. The tofu is prepared in a spicy bean and chili-based sauce, and occasionally topped with other non-vegetarian fare. These two recipes offer different spins on the hot and delectable dish.
Using a bowl, mix together your pork, sherry and cornstarch, and set the mixture aside. Separately, combine your black beans, chili paste, cayenne, soy sauce, garlic and ginger and place that mixture aside too. Bring a skillet to medium heat and cook your pork until browned. Stir in your black bean mixture, your tofu and the peas. Add the chicken broth and bring the skillet to a boil, and then add your cornstarch, cooking the dish until thickened.
Combine your broth, bean paste, soy sauce and salt, and then set the mixture aside. Poach your tofu in a saucepan of simmering water while you begin your stir-fry. Heat your wok or skillet on high, and then coat it with your oil. Add the pork, garlic and ginger and cook for about 2 minutes. Add your sauce, and then stir in your tofu. Add the cornstarch mixture and bring the wok to a boil and cook until the sauce thickens. Take off the heat, sprinkle with sesame oil, peppercorn and scallion, and serve away!