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Ingredients
- 1-2 tsp canola oil
- 2 cloves garlic
- 200g pork mince
- 2 tsp Sichuan peppercorns
- 1 tbs dried chilli (can use dried chilli flakes also)
- 1 tbs Lee Kum Kee Chilli Bean Sauce (doubanjiang)
- 1 tsp Oyster Sauce
- 1/2 cup water
- 500g regular tofu
- 1.5 tsp cornstarch + 2 tsp water
- 1-2 stalks spring onions
- 2 bunches bok choy, washed and chopped
- To serve: cooked white rice
Method
- Place block of tofu between two sheets of paper towel to soak up excess water. Set aside while you prepare the aromatics. Cut into cubes after aromatics are chopped.
- Prepare the aromatics:- Finely chop garlic- Separate the green and white parts of the spring onions and chop- Crush Sichuan peppercorns using mortar and pestle
- Heat a wok over medium heat and add canola oil. Add in garlic, white part of spring onions and cook until fragrant before adding in the pork mince. Break up the mince using your wok spatula, leaving some small chunks for texture.
- Add in the Sichuan peppercorns and dried chilli (or chilli flakes) and quickly stir fry for about 10 seconds. Next, add the chilli bean sauce and oyster sauce, and stir to coat the mince with the sauce.
- Then add the water and tofu. Stir everything together and bring to the boil. Place a wok lid over it and reduce to a simmer for 1-2 minute, or until pork mince is cooked.
- Meanwhile, bring a small pot of water to boil and blanch the bok choy for 30-40 seconds (adjust time depending on how you crunchy or soft you prefer it). Remove once done and set aside.
- Mix the cornstarch and water together to form the slurry. Turn up the heat in the wok and pour in the slurry - stirring simultaneously to ensure everything is coated and the sauce is thickened.
- Switch off the heat and transfer Ma Po Tofu to a plate and garnish with the green part of spring onions. Serve immediately with cooked rice and bok choy
Product used in recipe
- Lee Kum Kee - Chilli Bean Sauce