Mapo Tofu

Ingredients

• 600g silken tofu, cut into 2cm cubes
• 200g ground pork
• 30g Doubanjiang (spicy bean paste)
• 20g chilli oil, Sichuan variety
• 10g Sichuan peppercorns, coarsely ground
• 4 cloves garlic, minced
• 15ml soy sauce
• 8g sugar
• 1 tsp cornstarch, mixed with 30ml water
• 200ml chicken stock
• 2 scallions, sliced

Method

1. 1
   Heat 20ml neutral oil in a wok over medium-high heat; add minced garlic and fry 20 seconds until fragrant.
2. 2
   Add ground pork and stir-fry, breaking it apart, for 3 minutes until no longer pink.
3. 3
   Stir in Doubanjiang and chilli oil; cook 1 minute, stirring constantly, to bloom the flavours.
4. 4
   Pour in chicken stock and bring to a simmer; add tofu cubes and gently fold into the sauce, being careful not to break them.
5. 5
   Simmer uncovered for 5 minutes; season with soy sauce and sugar.
6. 6
   Drizzle cornstarch slurry over the surface and fold gently until sauce thickens, about 1 minute.
7. 7
   Transfer to a serving bowl; sprinkle with ground Sichuan pepper and sliced scallions.
8. 8
   Serve immediately over steamed white rice.