Mapo Tofu
, 30 min, 6 servings
A fiery Sichuan braise of silken tofu in a numbing chili-pork sauce, finished with fresh scallions.
| prepCut tofu into 1 inch / 2.5 cm cubes | |||||||
| 60 ml oil (for chili oil) | Toast fresh & dried chilies in oil, 5 min | Add chili oil & tofu, toss gently, cook 3–5 min | Stir in sesame oil, sugar & scallions until wilted | ||||
| 1-2 fresh Thai bird chili peppers, thinly sliced | |||||||
| 6-8 dried red chilies, roughly chopped | |||||||
| 60 ml oil (for the pork) | Fry ginger 1 min, add garlic 1 min | Add pork, break up & cook through | Toast Sichuan peppercorns 15–30 sec | Stir in bean sauce & chicken broth, simmer 1 min | Stir in slurry, simmer until thickened | ||
| 3 tablespoons ginger, finely minced | |||||||
| 3 tablespoons garlic, finely minced | |||||||
| 225 g ground pork | |||||||
| 1/2–1 1/2 tablespoons Sichuan peppercorns | |||||||
| 1-2 tablespoons spicy bean sauce | |||||||
| 160 ml low sodium chicken broth | |||||||
| 60 ml water | Whisk water & cornstarch | ||||||
| 1 1/2 teaspoons cornstarch | |||||||
| 450 g silken tofu, cut into 2.5 cm cubes | |||||||
| 1/4 teaspoon sesame oil (optional) | |||||||
| 1/4 teaspoon sugar (optional) | |||||||
| 1 scallion, finely chopped | |||||||
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