Mapo Tofu
Sichuan's famous numbing, spicy tofu with a little minced pork in a glossy chili bean sauce.
Prep10 min
Cook15 min
Makes3 servings
LevelMedium
Allergens: Soy, Gluten. Always check labels.
Ingredients
Method
- Simmer the tofu cubes in lightly salted water for 2 minutes to firm them up. Drain gently.
- Heat the oil in a wok and fry the meat until browned and crisp.
- Add the doubanjiang and fry for 1 minute until the oil turns red, then the black beans, garlic and ginger.
- Add the stock, soy sauce and sugar, then slide in the tofu. Simmer for 5 minutes without stirring hard.
- Stir in the cornstarch mixture in two goes until the sauce is glossy.
- Finish with chili oil, Sichuan pepper and spring onions. Serve with rice.
Cook's tip: For a vegan version, replace the meat with finely chopped shiitake mushrooms.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
