Let's drain the firm tofu. Remove the tofu from the package. Wrap the tofu with a thick paper towel. Use a dish as a weight and let the tofu sit for 20 minutes. If the room temperature is high, let the tofu sit in a fridge.
Let's cut the vegetables. Remove the root end of the garlic clove. Crush the garlic clove with the flat side of a knife. Remove the skin and chop the garlic into fine pieces.
Slice the ginger thinly. Stack the slices on top of each other and cut them into fine strips. Turn the strips and chop across the ginger.
Remove the root ends of the garlic chives. Cut the chives in half and chop them into half inch pieces.
Here is the Chinese-style chicken stock powder. Pour hot water in the heatproof measuring cup. Stir and dissolve the chicken stock well.
Dissolve the potato starch in twice its volume of water.
After 20 minutes of draining, gently remove the paper towel from the tofu. Be careful not to break it. First, slice the tofu horizontally and divide into 2 blocks. Next, cut vertically across the tofu. Finally, dice up the tofu into 3/4 inch cubes.
Let's make Mapo Tofu. Heat up the pan and pour in the sesame oil. Swirl the pan to coat it with oil. Stir-fry the ground pork at hight heat while breaking it into small pieces.
When the pork is thoroughly cooked and the color of pork fat becomes clear, add chopped garlic and ginger and reduce the heat to medium. Stir-fry until aromatic.
Move the pork to one side and make an extra space on the pan. Put the doubanjiang and tian mian jiang directly on the heated surface and fry at low heat to increase the flavor. Stir constantly to avoid burning.
Mix the condiments and pork together and stir-fry until evenly browned. Add the sake and stir until the moisture is gone.
Add the chicken stock, soy sauce and sake to the mixture and stir lightly.
Put in the tofu cubes and gently spread them in the pan. Bring the sauce to a boil at high heat. When it boils, reduce the heat to medium low and simmer for two to three minutes. The tofu's moisture gets reduced and it will absorb the flavor of the sauce. This process will reduce the tofu's moisture and let the tofu absorb the flavour of the sauce.
Add in the garlic chives and gently stir with the wooden spatula. Mix and dissolve the potato starch evenly before adding it to the Mapo Tofu. Lift the pan from the burner and pour in the potato starch while swirling the pan.
Gently mix the content by sliding the spatula away from you, otherwise the tofu easily breaks into pieces. Heat over high heat for around 30 seconds and it's ready to serve.
Turn off the burner and serve the Mapo Tofu in the bowl. Sprinkle on Sichuan pepper if you like the unique aroma and flavor.
After adding the potato starch, heat the Mapo Tofu well until thickened, otherwise it will get runny when served.
You can also serve the Mapo Tofu on a rice bowl, making it Mapo Tofu donburi.
Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.
Let's prepare the ingredients for gyoza. Cut the cabbage leaf into strips. Chop them into 2~3mm (1/8") pieces.
Slice the onion wedge but leave the root part attached. Chop the onion into 2~3mm (1/8") pieces.
Chop the garlic chive stems first. Cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and ginger root.
Let's make the gyoza filling. Knead the ground pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic, grated ginger and oyster sauce to the ground pork.
Knead the mixture thoroughly. The thickness shown in the video is ideal to give the filing a juicy texture when cooked.
Add the chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed.
Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes to make the pork and vegetables blend well together.
Let's wrap the filling with gyoza wrappers. Sprinkle some flour on a baking sheet to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.
Scoop the filling and spread it onto the wrapper.
Wet the edges of the wrapper.
Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the fillings and you can arrange it as you like.
Place Gyozas on the baking sheet.
Let's make gyoza sauce. Put the black vinegar and soy sauce in a bowl. Stir lightly.
Let's cook the gyoza. Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.
Pour over boiling water until they are half submerged.
Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.
When the bottom becomes golden brown, turn off the burner and remove the gyoza with a spatula.
Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste.
The uncooked filling will easily go bad even if stored in the fridge so cook it as soon as possible.
This recipe can be a great side dish for ramen noodles.