Mapo Doufu

Shopping list

• 500 g silken tofu — cut into 2 cm cubes

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• 150 g minced pork

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• 2 tbsp vegetable oil

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• 2 tbsp doubanjiang (spicy fermented bean paste)

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• 3 clove garlic — minced

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• 15 g fresh ginger — finely grated

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• 1 tsp Sichuan peppercorns — toasted and ground

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• 1 tsp chilli flakes — adjust to taste

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• 200 ml chicken stock

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• 1 tbsp soy sauce

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• 1 tbsp cornflour — mixed with 2 tbsp cold water

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• 2 piece spring onions — finely sliced

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• 1 tsp sesame oil

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Step by step

1. 1

   Bring a large pan of water to a gentle simmer. Carefully add the tofu cubes and blanch for 2 minutes to firm them slightly. Drain gently and set aside.

2. 2

   Heat the vegetable oil in a wok or large frying pan over high heat. Add the minced pork, breaking it up with a spatula, and fry for 3– 4 minutes until browned and crisp at the edges.

3. 3

   Push the pork to one side, reduce the heat to medium, and add the doubanjiang, garlic, ginger, chilli flakes, and half the ground Sichuan peppercorns. Stir-fry for 1 minute until fragrant.

4. 4

   Pour in the chicken stock and soy sauce, stirring to combine. Bring to a simmer.

5. 5

   Gently slide the tofu cubes into the wok, taking care not to break them. Simmer for 4– 5 minutes, spooning the sauce over the tofu occasionally.

6. 6

   Stir the cornflour slurry once more, then drizzle it into the wok while stirring gently. Simmer for 1– 2 minutes until the sauce thickens and becomes glossy.

7. 7

   Remove from the heat. Drizzle over the sesame oil, scatter with spring onions and the remaining ground Sichuan peppercorns.

8. 8

   Serve immediately in shallow bowls over steamed jasmine rice.