This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Spicy Sichuan Tofu and Pork (Mapo Dofu)
This is our take on the Sichuan classic mapo dofu, a braise of tofu and ground pork in a sauce flavored with chili oil and tingling Sichuan peppercorns. Toban djan, a fermented chili-bean paste, supplies much of the bold, savory flavor here; it’s sold in jars in Asian markets. If you can't find it, substitute 1½ tablespoons red miso mixed with 1 tablespoon Asian chili-garlic sauce. You can tone down the heat by omitting the chili oil and using a total of 3 tablespoons peanut oil, but don’t cut back on the toban djan. Serve this dish with steamed rice. Leftovers taste even better, though the tofu will release water, slightly thinning the sauce.
tablespoons chili oil
01In a small bowl, stir together the cornstarch and 1 tablespoon water. In a 12-inch nonstick skillet over medium-high, heat the chili oil and grapeseed oil until shimmering. Add the ginger, garlic, minced scallions and Sichuan peppercorns. Cook, stirring, until the aroma of the garlic and ginger has mellowed slightly but the mixture has not browned, about 2 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial