Cut the Tofu in small cubes and place in a bowl. Add the Salt and hot Water (90 C). Soak the Tofu for 5 minutes and then drain.
In a frying pan, on medium-high heat. Add the Dried Red Peppers and Sichuan Peppercorns and fry for about 1 minute until fragrant. Then use a mortar and pestle to grind the peppers. Set aside.
In a wok, add in Vegetable Oil, on medium-high heat. Then add the Ground Pork and cook for about 2 minutes until the color changes to a light brown.
Add the Chili Bean Sauce and stir with the pork for about 30 seconds until the pork is well coated.
Add the Water and turn the heat down to medium-low. Add all Seasonings: Salt, Chicken Bouillon, Sugar, and Dark Soy Sauce. Stir well.
Add the Tofu and mix well with the sauce. Cook the Tofu for approximately 5 minutes on medium-low heat.
During the 5 minutes cooking time, add 3 tbsp of Starch Water one spoonful at a time every 30 seconds.
Before serving, add the ground Peppers, and chopped Green Onions for garnish. Set aside.
Boil a pot of water. Cook the Ramen Noodles for a few minutes until just cooked. Drain the noodles.
Transfer the noodles into a large bowl. Add in the Sesame Oil. Mix well.
Transfer to serving bowls. Then add the Mapo Tofu on top. Sprinkle extra ground Peppers and chopped Green Onions. Combine well and ready to enjoy!
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Notes
Remember not to overcook the Ramen Noodles, or any noodles! Firm always wins out over soft.
The Sesame Oil not only helps to enhance the flavor, but also keeps the Noodles in a nice texture!
You can also substitute the Ramen with Rice Noodles.