Mapo Tofu
45 min4–5 people
Silken tofu simmered in a spicy, numbing Sichuan sauce with ground pork, fermented black beans, and broad bean paste.
| prepHave a slotted spoon and rubber spatula ready | ||||||||
| 1 tbsp whole pink Sichuan peppercorns (or green) | Toast, grind & sift Sichuan peppercorns, 2–3 min | Serve over rice; garnish with 1/2 tsp Sichuan pepper & green onion | ||||||
| 600 ml water | Blanch tofu in salted water, 3 min; remove tofu | |||||||
| 1/2 tsp dark soy sauce | ||||||||
| 1 tsp cooking salt / kosher salt (halve for table salt, +50% for salt flakes) | ||||||||
| 600 g silken tofu, cut into 1.5 cm squares | ||||||||
| 1 tbsp canola oil (or other neutral oil) | Cook pork in oil until golden, ~3 min | Add light soy, stir 5 sec; remove pork | ||||||
| 100 g pork mince (ground pork), preferably 20% fat | ||||||||
| 1 tsp light soy sauce (for the pork) | ||||||||
| 60 ml canola oil | Sauté garlic & ginger in oil, 90 sec | Add black beans & bean paste, cook 3 min | Add soy, chilli powder & paprika, 30 sec | Add stock; simmer tofu gently 10 min | Add sugar, pork & 1/2 tsp Sichuan pepper | Mix slurry; pour over & stir gently | Stir in sesame oil & green onion | |
| 20 g garlic, finely minced | ||||||||
| 20 g ginger, finely minced | ||||||||
| 10 g preserved black beans, finely chopped | ||||||||
| 17 g broad bean sauce/paste (Pixian doubanjiang) | ||||||||
| 1 tsp light soy sauce (for the sauce) | ||||||||
| 2 tsp chilli powder (pure, not US chili powder blend) | ||||||||
| 1 tsp smoked paprika | ||||||||
| 180 ml beef stock/broth, low sodium | ||||||||
| 1 tsp white sugar | ||||||||
| 2 tsp cornflour / cornstarch | ||||||||
| 60 ml water (for slurry) | ||||||||
| 1 tsp sesame oil (toasted) | ||||||||
| 1 green onion stem, finely sliced | ||||||||
| White rice | ||||||||
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