Mapo Tofu

Ingredients

Main Ingredients

• 500g pork mince
• 2 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 2 tsp cornstarch
• 2 tbsp water
• 2 tsp Sichuan peppercorns
• 1 tbsp vegetable oil
• 1/4 cup Doubanjiang (豆瓣酱)
• 1 spring onions, chopped + extra green part chopped for garnish
• 400g medium-soft tofu, cut into 1.5cm squares
• 2 cups chicken stock
• 1 tbsp Laoganma chilli oil (or to taste)
• 1/2 tsp Chinese five spice powder
• 1 tsp sugar
• Steamed rice, to serve

Method

1. Heat 1 tbsp oil and the Sichuan peppercorns on medium-high heat in a fry-pan. When the peppercorns turn dark and crispy, scoop them out onto some paper towel to drain excess oil.
2. Combine the minced pork, Shaoxing wine, soy sauce and ginger in a bowl. Mix well, then add the mixture to the hot fry-pan.
3. Reduce the heat to medium, then stir-fry the mince and doubanjiang until the mince is evenly coated.
4. Add chopped spring onion and stir-fry for another minute.
5. Spread the cubed tofu on top of the mince. Add chilli oil, Chinese five spice powder, sugar and chicken stock. Give it all a gentle stir, taking care not to break the tofu pieces.
6. Bring to a simmer, then reduce the heat to low, cover and simmer for 10 minutes.
7. Taste and adjust seasoning if desired (add more sugar if too spicy, or more salt if too bland).
8. Meanwhile, grind the fried Sichuan peppercorns in a mortar and pestle.
9. Make a cornstarch slurry by combining 2 tsp cornstarch and 2 tbsp water. Pour this into the frypan and gently stir until sauce thickens.
10. Remove from heat. Garnish with chopped spring onions and a sprinkle of the Sichuan peppercorns (to taste), then serve with steamed rice.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce