Mapo Tofu

Ingredients

• 400g silken tofu, cubed
• 150g pork mince
• 3 tbsp doubanjiang (chilli bean paste)
• 1 tbsp fermented black beans (optional)
• 3 garlic cloves, minced
• 1 thumb ginger, grated
• 3 spring onions
• 1 tsp Sichuan peppercorns, ground
• 1 tbsp soy sauce
• 1 tsp sugar
• 200ml stock
• 1 tbsp cornflour mixed with water
• Oil

Instructions

1. Blanch the tofu briefly in salted water; drain gently.
2. Heat oil and fry the pork until crisp.
3. Stir in the doubanjiang, black beans, garlic and ginger.
4. Add the stock, soy sauce and sugar; bring to a simmer.
5. Slide in the tofu and simmer gently for 5 minutes.
6. Stir in the cornflour slurry to thicken, then finish with Sichuan pepper and spring onion.

Serving suggestions

• Serve over rice.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions