Mapo Tofu Noodles

Ingredients

• 450gms Pork mince 1 medium chopped onion
• 400gms Tofu - firmness upto you! (Silken is original to the dish)
• 1-2tbsp ground Sichuan Peppercorns
• 1-2tbsp Chilli oil
• 1-2 fresh chillies
• 3tbsp ground ginger
• 3tbsp ground garlic
• 1-2tbsp Lee Kum Kee Spicy Bean Sauce
• 150ml of chicken stock
• 2tbsp of cornflour (dissolved)
• Sesame Oil to your liking
• Chopped spring onion (For garnishing or cooked through if you like)

Method

1. Heat the pan (or wok) with oil, chilli and chilli oil and add onions for 2mins or so.
2. Add pork mince and break up into bits.Add Garlic and Ginger & start by adding a bit of Sichuan pepper but not all at once.
3. Add Lee Kum Kee Spicy Bean sauce, and chicken stock liquid.Colour should look red and rich
4. Add tofu cut in squares.If using silken tofu, avoid mixing too much as the tofu will lose shape. Add sesame oil and more sichuan pepper to your preference. ***be careful not to over-do this dish with Sichuan pepper as it is a powerful pepper!***
5. Add dissolved cornflour to thickenSimmer until thick and rich
6. Boil medium thick rice noodles for 5-7mins and run under cold waterBlanch some Pak choy with a bit of salt for 2-3mins and drain
7. Plate up the rice noodles and pak choy
8. Add the Mapo Tofu and garnish with more chilli flakes or spring onion

Product used in recipe

• LEE KUM KEE - LKK SPICY BEAN SAUCE 226G