Mapo Tofu

Preparation

1. Spice Blend

   Step 1

   Stir first 8 ingredients in a large dry skillet over medium heat until fragrant, 4–5 minutes. Let cool. Discard bay leaf; finely grind remaining toasted spices in spice mill. Transfer to a small bowl; stir in salt and sugar. 

   Do ahead: Can be made 1 month ahead. Store airtight at room temperature.

2. Brine

   Step 2

   Heat 2 Tbsp. chili oil in a large pot over medium-high heat. Add tomato paste; stir until mixture turns brick red, 5–6 minutes. Remove from heat. Add broth and next 4 ingredients; stir, scraping up any browned bits. Add pork; stir to coat. Cover and chill overnight.

3. Braise and Assembly

   Step 3

   Process ¼ cup cilantro and next 5 ingredients in a food processor until finely chopped; add chile mixture and spice blend to pot with pork. Bring to a boil over high heat, stirring to dissolve spice mixture. Add kombu; cover. Reduce heat to medium-low; braise until pork is tender, about 1½ hours.

   Step 4

   Uncover pot. Continue to cook, stirring occasionally, until liquid is thickened and reduced by half, about 1 hour longer. 

   Do ahead: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold. Cover; keep chilled. Rewarm before using.

   Step 5

   Bring a pot of heavily salted water to a boil. Add tofu and poach for 2–3 minutes (tofu will firm up a bit). Using a slotted spoon, transfer tofu to a paper towel–lined plate to drain.

   Step 6

   Add tofu to pork. Simmer until completely warmed through, about 10 minutes. Season with pepper oil. Garnish with chopped cilantro, scallions, and chili oil.