Mapo Tofu
, Serves 4-5
Sichuan classic of silken tofu in a spicy, numbing chilli-bean sauce with golden pork, served over rice.
| 1 tbsp whole pink Sichuan peppercorns (for 1 tsp ground powder) | Toast, grind & sift peppercorns | Garnish with pepper, serve over rice | ||||||
| 600 ml water | Boil water, soy & salt; blanch tofu 3 min | Add stock, soy & tofu; simmer 10 min | Add sugar, pork, pepper & slurry | Stir in green onion & sesame oil | ||||
| 1 tsp kosher salt (halve for table salt) | ||||||||
| 1/2 tsp dark soy sauce | ||||||||
| 600 g silken tofu, cut in 1.5 cm squares | ||||||||
| 1 tbsp canola oil (for the pork) | Fry pork until golden, 5 min total | Sauté garlic & ginger, 90 sec | Add black beans & paste, 3 min | Add chilli & paprika, 30 sec | ||||
| 100 g pork mince | ||||||||
| 1 tsp light soy sauce (for the pork) | ||||||||
| 60 ml canola oil (for the aromatics) | ||||||||
| 2 tbsp garlic, finely minced | ||||||||
| 2 1/2 tbsp ginger, finely minced | ||||||||
| 1 tbsp preserved black beans, finely chopped | ||||||||
| 1 tbsp broad bean paste (Pixian doubanjiang) | ||||||||
| 2 tsp pure chilli powder | ||||||||
| 1 tsp smoked paprika | ||||||||
| 180 ml low-sodium beef stock | ||||||||
| 1 tsp light soy sauce (for the sauce) | ||||||||
| 1 tsp white sugar | ||||||||
| 1/2 tsp ground Sichuan pepper (for the sauce) | ||||||||
| 60 ml water (for the slurry) | Whisk water & cornflour | |||||||
| 2 tsp cornflour / cornstarch | ||||||||
| 1 green onion stem, finely sliced | ||||||||
| 1 tsp toasted sesame oil | ||||||||
| 1/2 tsp ground Sichuan pepper (for garnish) | ||||||||
| White rice, to serve |
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