Step 1

In a large pot, heat 1L water to blanch the tofu.

Step 2

Once the water starts to boil, add the salt.

Step 3

Gently drop the cubed tofu into the salt water.

Step 4

Blanch the tofu for 1-2 minutes.

Step 5

Drain the tofu and set aside in a separate bowl.

Step 6

Heat the pot to medium high. Add neutral oil and onion in.

Step 7

Caramelize the onions until translucent. Then, add the doubanjiang in. Cook out the doubanjiang like you would a tomato paste. This process helps bloom the paste and mellow the saltiness, bringing out the sweetness.

Step 8

Next, add the broth of your choice. Stir and let simmer.

Step 9

Once the liquid comes to a rolling simmer, add the tofu. Braise for 5 minutes.

Step 10

Add chili oil and fresh chili to taste. Grate garlic and ginger as well.

Step 11

Combine potato starch with 1 tbsp cold water. Mix to create a slurry. Slowly drizzle the slurry mixture into the mapo tofu.

Step 12

Add soy sauce to taste once the sauce has thickened and turned glossy. Turn the heat off, then add the chopped chives and mix.

Step 13

Serve over a bowl of fresh rice. Enjoy!