Mapo Tofu
Serves 1
Directions
- 1Heat the vegetable oil in a deep saucepan or wok over medium heat.
- 2Heat the vegetable oil in a deep saucepan or wok over medium heat.
- 3Heat the vegetable oil in a deep saucepan or wok over medium heat.
- 4Add the minced garlic and ginger, stirring for 1 minute until fragrant.
- 5Add the minced garlic and ginger, stirring for 1 minute until fragrant.
- 6Add the minced garlic and ginger, stirring for 1 minute until fragrant.
- 7Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula.
- 8Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula.
- 9Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula.
- 10Cook until golden brown, about 6–8 minutes.
- 11Cook until golden brown, about 6–8 minutes.
- 12Cook until golden brown, about 6–8 minutes.
- 13Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute.
- 14Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute.
- 15Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute.
- 16Pour in the chicken stock and stir for 2–3 minutes.
- 17Pour in the chicken stock and stir for 2–3 minutes.
- 18Pour in the chicken stock and stir for 2–3 minutes.
- 19Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
- 20Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
- 21Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
- 22Gently add the silken tofu and chili oil, tossing carefully to coat.
- 23Gently add the silken tofu and chili oil, tossing carefully to coat.
- 24Gently add the silken tofu and chili oil, tossing carefully to coat.
- 25Let it cook for 5 minutes, then stir in the sesame oil, caster sugar, and half the sliced spring onions.
- 26Let it cook for 5 minutes, then stir in the sesame oil, caster sugar, and half the sliced spring onions.
- 27Let it cook for 5 minutes, then stir in the sesame oil, caster sugar, and half the sliced spring onions.
- 28Serve immediately with steamed rice, garnished with the remaining spring onions.
- 29Serve immediately with steamed rice, garnished with the remaining spring onions.
- 30Serve immediately with steamed rice, garnished with the remaining spring onions.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp vegetable oil
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced garlic
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp minced ginger
- 1 tbsp minced ginger
- 200 g pork mince
- 200 g pork mince
- 200 g pork mince
- 1 tsp ground Sichuan pepper
- 1 tsp ground Sichuan pepper
- 1 tsp ground Sichuan pepper
- 0.5 tsp Chinese five spice
- 0.5 tsp Chinese five spice
- 0.5 tsp Chinese five spice
- 2 tbsp spicy bean sauce
- 2 tbsp spicy bean sauce
- 2 tbsp spicy bean sauce
- 0.66 cup chicken stock
- 0.66 cup chicken stock
- 0.66 cup chicken stock
- 0.25 cup water
- 0.25 cup water
- 0.25 cup water
- 1 tsp cornstarch
- 1 tsp cornstarch
- 1 tsp cornstarch
- 600 g silken tofu, cut into cubes
- 600 g silken tofu, cut into cubes
- 600 g silken tofu, cut into cubes
- 0.25 cup chili oil
- 0.25 cup chili oil
- 0.25 cup chili oil
- 0.5 tsp sesame oil
- 0.5 tsp sesame oil
- 0.5 tsp sesame oil
- 1 tsp caster sugar
- 1 tsp caster sugar
- 1 tsp caster sugar
- 2 spring onions, sliced
- 2 spring onions, sliced
- 2 spring onions, sliced
Equipment
deep saucepanwokwooden spoonspatulabowl
Tips
- Sichuan pepper and spicy bean sauce (Doubanjang) can be found at most Asian grocers.
- Adjust caster sugar to taste