Chinese
Mapo tofu
- YieldServes 2 (double for 4)
- Prep10m
- Cook10m
- Effortweeknight
Serves
2
- 450g soft tofu, cut into 2cm cubes
- 100g minced beef or pork
- 0.5 tsp salt
- white pepper
- 3 tbsp cooking oil (divided)
- 1.5 tbsp doubanjiang, roughly chopped
- 0.5 tbsp fermented black beans, roughly chopped
- 1 tbsp pepper flakes or powder optional
- 2 clove garlic, finely chopped
- 5 slices ginger, finely minced (~1 tsp)
- 2 scallion whites, finely chopped
- 400ml water or broth
- 1 tbsp light soy sauce
- 1 tsp sugar optional
- 0.5 tbsp Sichuan pepper
- 0.5 tbsp sesame oil
- 4 garlic greens or scallion greens, finely chopped
- 2 portion steamed rice, to serve
Cornstarch slurry
- 1 tbsp cornflour
- 2.5 tbsp water
Method
- Season the minced meat with the salt and a pinch of white pepper; set aside.
- Cut the tofu into 2cm cubes. Blanch in lightly salted boiling water for 1 minute, then drain carefully.
- Heat 2 tbsp of the cooking oil in a wok over medium-high heat. Fry the meat, breaking it up, until crispy. Remove the meat and reserve the oil in the wok.
- Add the remaining 1 tbsp oil to the wok and reduce to low. Fry the doubanjiang for about a minute until the oil deepens in colour.
- Stir in the fermented black beans, garlic, scallion whites and ginger. Cook for 30 seconds. Stir in the pepper flakes if using.
- Pour in the water or broth, the light soy, sugar (if using) and about half the cooked meat. Bring to the boil and simmer for 2-3 minutes.
- Slide in the tofu and simmer gently for 6-8 minutes so it absorbs the sauce. Use a spatula to gently push the tofu rather than stir, so the cubes stay intact.
- Mix the cornstarch slurry. Pour in half, stir gently, wait 30 seconds, then add the rest. Taste and adjust the salt. Return the remaining meat to the pan with the sesame oil.
- When the sauce coats the tofu glossily, transfer to a serving dish. Garnish with freshly ground Sichuan pepper and the garlic / scallion greens. Serve with steamed rice.