Mapo Tofu
Print RecipeIngredients
- 600g silken tofu
- 2 cloves garlic, peeled, finely chopped
- 2 tbsp vegetable or peanut oil
- 1 tbsp sesame oil
- 1 tsp chilli oil (or extra sesame oil if you prefer it milder)
- 500g pork or beef mince
- 3 tbsp chilli bean sauce
- 2 tbsp salted black beans, roughly crushed, or 2 tbsp black bean sauce
- 2 tbsp oyster sauce
- 1 tsp grated ginger
- 3 tbsp Shaoxing wine
- 2 tbsp caster sugar
- 1 tsp Sichuan peppercorns, lighly ground
- 500ml chicken stock
- 1 tbsp cornflour, mixed with 2 tbsp room temperature water
- 1 tsp prickly ash oil
- 4 spring onions, trimmed and finely chopped
- steamed rice, to serve
Instructions
- Prepare the tofu by carefully turning it out of the packet (run a knife around the edge first) onto a double layer of paper towel. Wrap the tofu in more paper towel and place it on a tray or plate wit another plate on top to press for 20 minutes. Gently cut into 5cm cubes.
- Heat the garlic and oils in a wok over high heat, add the mince and fry until lightly browned. Stir through the chilli bean sauce, black beans, oyster sauce, ginger, Shaoxing wine, caster sugar and Sichuan peppercorns and toss for a few minutes until the sauces are fragrant. Add the stock and bring to a simmer. Simmer for about 15 minutes, then add the cornflour mixture, stirring until the mixture thickens.
- Very gently stir through the tofu without breaking it apart too much and continue to simmer for about 5 minutes until the tofu is warmed through. Stir through the prickly ash oil and spring onions.
- Serve with steamed rice.
Notes
Prickly ash oil is not essential but adds a more authentic Sichuanese flavour.
