Mapo Tofu

Ingredients

• Pork mince: 500g

• Tofu, regular: 500g

• Doubanjiang (fermented spice bean paste): 2 tablespoons

• Sesame oil: 1 teaspoon

• Cornflour: 1 tablespoon 

• Spring onion sliced: 1 stalk

Aromatics

• Ginger, grated: 1 tablespoon

• Garlic, minced: 1 clove

• Chilli, sliced: 1 - 2 birds eye chillies

• Sichuan peppers: 1 tablespoon

Sauce ingredients

• Chicken stock: 1 cup

• Soy sauce: 1 tablespoon

• Dark soy sauce: 1 teaspoon

• Sugar: 1 teaspoon

• Vinegar: 1 teaspoon

Method

1. Heat a wok until it is smoking. Add a little oil and cook the pork mince. Set aside.

2. Lowering the wok to a medium heat, and oil and cook the aromatics (chilli, sichuan peppercorns, ginger and garlic) for 30 seconds. Add the doubanjiang and continue to cook for another minute.

3. Add the sauce ingredients chicken stock, soy sauce, dark soy sauce, sugar, vinegar) and bring to the boil.

4. Meanwhile cut the tofu into 2-3 cm cubes and add to the wok. Return the wok to the boil.

5. Add the pork mince and continue to simmer for another 5 minutes.

6. Add the corn flour to a few tablespoons of cold water and stir to make a slurry. Add this to the work with the sesame oil.

7. Serve with steamed rice and the sliced spring onions.