Mapo Tofu

Serves 1
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Directions

  1. 1Heat the vegetable oil in a deep saucepan or wok over medium heat.
  2. 2Add the minced garlic and ginger, stirring for 1 minute until fragrant.
  3. 3Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula. Cook until golden brown, about 6–8 minutes.
  4. 4Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute.
  5. 5Pour in the chicken stock and stir for 2–3 minutes.
  6. 6Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
  7. 7Gently add the silken tofu and chilli oil, tossing carefully to coat.
  8. 8Let it cook for 5 minutes, then stir in the sesame oil, caster sugar (adjust to taste), and half the sliced spring onions.
  9. 9Serve immediately with steamed rice, garnished with the remaining spring onions.

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 200 g pork mince
  • 1 tsp ground Sichuan pepper
  • 0.5 tsp Chinese five spice
  • 2 tbsp spicy bean sauce
  • 0.66 cup chicken stock
  • 0.25 cup water
  • 1 tsp cornstarch
  • 600 g silken tofu
  • 0.25 cup chilli oil
  • 0.5 tsp sesame oil
  • 1 tsp caster sugar
  • 2 spring onions
  • steamed rice

Equipment

deep saucepanwokwooden spoonspatulaknife

Tips

  • Sichuan pepper and spicy bean sauce (Doubanjang) can be found at most Asian grocers.