Mapo Tofu

A Sichuan classic of silken tofu in a fiery sauce of doubanjiang, black bean paste, and Sichuan peppercorns, typically with ground pork (pork mince) but easily made vegetarian. The numbing heat from Sichuan pepper is called "ma la" (numbing-spicy). A test for "chinese tofu dish", "spicy tofu", and "sichuan dinner".

Ingredients

• 400 g silken or soft tofu, cubed
• 150 g ground pork (pork mince) — omit or replace with mushrooms for vegetarian
• 2 tbsp doubanjiang (fermented broad bean chilli paste)
• 1 tbsp black bean paste
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 200 ml chicken or vegetable stock
• 1 tsp Sichuan peppercorns, toasted and ground
• 1 tsp cornstarch (cornflour) mixed with 2 tsp water
• Spring onion (scallion, green onion) to serve

Method

1. Brown ground pork (mince) in oil, breaking it up. Remove and set aside.
2. Fry doubanjiang in the same wok 1 minute until fragrant and oil turns red.
3. Add garlic, ginger, and black bean paste. Cook 1 minute.
4. Add stock and bring to a simmer. Gently slide in tofu cubes.
5. Return pork. Stir in cornstarch slurry to thicken sauce. Simmer 3 minutes.
6. Serve over rice topped with Sichuan pepper and spring onion (scallion).

Tags: chinese, sichuan, vegetarian (optional), spicy, 25min, tofu, ma la, doubanjiang, ground pork, mince, scallion, spring onion, green onion, cornflour, cornstarch