Mapo Tofu

After we've tired mapo tofu at a restaurant, we wanted to try making it ourselves. To make this traditional mapo tofu recipe we went to our favorite Asian grocery store and got Sichuan peppercorns, douban jiang and the medium firm tofu you need.

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Mapo Tofu

Yield: 4

Author: Traditional, but not

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 1 Tbsp Sichuan peppercorns (red or green)
• 400 g medium firm tofu (NOT SILKEN)
• 4 tbsp vegetable oil
• 100 g pork mince
• 2 Tbsp douban jiang (spicy fermented chilli bean paste)
• 3 garlic cloves, finely chopped
• 1 Tbsp finely chopped ginger
• 1 tsp chilli powder (or to taste)
• 250 ml chicken stock
• 1 Tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp brown sugar (or white)
• 2 tsp black Chinese vinegar
• 2 tsp'data-amount-secondary='4 g'>2 tsp cornstarch mixed with 2 tsp water
• 2 tbsp finely sliced spring onion
• salt

Instructions

1. To prepare the tofu, drain away the liquid and tip the tofu out onto a cutting board. Cut the tofu into bite-sized cubes.
2. Heat a saucepan of water over high heat. When the water is at a gentle simmer (you don’t want the tofu to break up), add salt. Then carefully add the tofu pieces using a slotted spoon. Simmer gently for 2-3 minutes then turn the heat off and allow the tofu to steep in the hot, salty water.
3. Heat the Sichuan peppercorns in a dry frying pan or wok over medium-high heat for 1 -2 minute. Then use a mortar and pestle to grind to a fine powder. Set aside for later.
4. In a wok or large frying pan over high heat, add the oil. Then add the pork mince and cook, breaking up the meat for 2-3 minutes.
5. Next add the douban jiang and cook, stirring for about 2 minutes.
6. Add the garlic, ginger and chilli powder. Stir-fry for half a minute.
7. Add the chicken stock, soy sauce, dark soy sauce, sugar and vinegar. Bring to a simmer then turn the heat down to medium and cook for 3-4 minutes or until the liquid has reduced by about a quarter and is starting to thicken.
8. Stir through the slur of cornflour and water mixture. Last add the ground Sichuan peppercorns.
9. Taste and season to your linking.
10. Now use a slotted spoon to drain the tofu and add it to the pork mixture, then gently mix them together.
11. Transfer to a serving bowl and sprinkle with spring onions. Serve with steamed rice.