Kenji López-Alt on His New Cookbook, 'The Wok: Recipes and Techniques'

Kenji López-Alt wears many hats. He's a chef, chief culinary advisor for the popular food blog Serious Eats, best-selling cookbook author, and also has a YouTube channel with over 1 million subscribers. Today is the release of his newest cookbook, The Wok: Recipes and Techniques. López-Alt joins us to discuss the cookbook, talk about the best techniques for using and preserving a Wok, and take your calls.   Mapo Tofu (excerpt) This is it. My favorite dish in the world and the grandmother of Sichuan cuisine. Translated literally as “pockmarked grandmother’s tofu,” its totally apocryphal origin story is identical to a half dozen other food origin stories: it starts with hungry crowds and a cook with few ingredients but plenty of creativity. The result is an inexpensive stew that uses simple ingredients—soft tofu, ground meat (traditionally beef, but frequently pork), fermented chile bean paste, a handful of Sichuan peppercorns, and plenty of red-hot chile oil—to create simple, soul-satisfying fare.   SERVES 4 1 tablespoon (8 g) red Sichuan peppercorns 2 tablespoons (30 ml) peanut, rice bran, or other neutral oil 1 teaspoon (3 g) cornstarch 1 tablespoon (15 ml) cold water 4 ounces (120 g) ground beef or pork 2 teaspoons (5 g) minced garlic (about 2 medium cloves) 2 teaspoons (5 g) minced fresh ginger (about ½-inch segment) 2 tablespoons (30 g) fermented chile bean paste (doubanjiang) 2 tablespoons (30 ml) Shaoxing wine 1 teaspoon (5 ml) dark soy sauce 2 teaspoons (10 ml) light soy sauce ¼ cup (60 ml) homemade or store-bought low-sodium chicken stock or water 1½ pounds medium to firm silken tofu, cut into ½-inch cubes ¼ cup (60 ml) homemade (page 310) or store-bought chile oil 3 scallions, sliced Steamed rice, for serving   1. Heat half of the Sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside. 2. Add the remaining Sichuan peppercorns and the oil to the wok. Heat over medium-high heat until lightly sizzling, about 1½ minutes. Remove the peppercorns with a spider and discard, leaving the oil in the pan. 3. Combine the cornstarch and cold water in a small bowl and mix with a fork until homogenous. Set aside. 4. Heat the oil left in the wok over high heat until smoking. Add the beef and cook, stirring constantly for 1 minute. Add the garlic and ginger and cook until fragrant, about 15 seconds. Add the chile bean paste and cook until the oil starts to turn red, about 30 seconds. Add the wine, soy sauce, and chicken stock and bring to a boil. Pour in the cornstarch mixture and cook for 30 seconds, until thickened. 5. Add the tofu and carefully fold it in, being careful not to break it up too much. Fold in the chile oil and half of the scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with the remaining scallions and the toasted ground Sichuan pepper. Serve immediately with steamed rice. Kenji López-Alt on His New Cookbook, 'The Wok: Recipes and Techniques'