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Sichuan mapo tofu soft tofu cubes in red chili oil sauce with minced pork and scallions over rice

Mapo Tofu (Sichuan Tofu)

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 400 g soft tofu cut into 2cm cubes
  • 100 g minced pork
  • 2 tbsp doubanjiang chili-bean paste
  • 1 tbsp fermented black beans rinsed and chopped
  • 1 tsp Sichuan peppercorns toasted and ground
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp soy sauce
  • 1 cup chicken or vegetable stock
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 3 tbsp neutral oil
  • 2 scallions sliced, to garnish

Method
 

  1. Gently blanch the tofu cubes in salted simmering water for 2 minutes, then drain carefully.
  2. Heat the oil in a wok and brown the minced pork until crisp at the edges.
  3. Lower the heat, add the doubanjiang and fry until the oil turns red, then add the black beans, garlic and ginger and fry 30 seconds.
  4. Pour in the stock and soy sauce and bring to a simmer.
  5. Slide in the tofu and simmer gently for 4 minutes, folding once or twice without breaking the cubes.
  6. Stir in the cornstarch slurry to thicken, then take off the heat and dust with the ground Sichuan pepper. Garnish with scallions.

Notes

For more numbing heat, add a little Sichuan chili oil at the end. Serve over plenty of steamed rice to balance the spice.