Mapo Tofu

Ingredients

• 500 g silken or medium tofu, cubed
• 150 g minced pork
• 2 tbsp doubanjiang (chilli bean paste)
• 1 tbsp fermented black beans
• 2 tsp Sichuan peppercorns
• 3 pieces garlic cloves, minced
• 15 g ginger, minced
• 250 ml chicken stock
• 2 tsp cornflour
• 3 pieces spring onions, sliced
• 3 tbsp neutral oil

Steps

1. 1
   Slide the tofu cubes into gently salted simmering water for 2 minutes, then drain. This firms them so they survive the sauce.
2. 2
   Toast the Sichuan peppercorns in a dry pan until fragrant and grind them to a powder. Keep them aside for the end.
3. 3
   Brown the pork in the oil until crisp and the fat has rendered.
4. 4
   Turn the heat down and add the doubanjiang, frying it 1-2 minutes until the oil turns deep red. This step is what gives mapo its colour, and burning it makes it bitter.
5. 5
   Add the black beans, garlic and ginger for 30 seconds, then pour in the stock.
6. 6
   Slide in the tofu and simmer 4 minutes, pushing rather than stirring so the cubes stay intact.
7. 7
   Thicken with the cornflour slaked in cold water, added in two stages.
8. 8
   Off the heat, scatter with the ground Sichuan pepper and spring onions.