Mapo tofu

Sichuan-style mapo tofu with minced pork, doubanjiang, Sichuan pepper, chilli oil, and silky tofu.

• 450 g silken tofu, cubed
• 225 g minced pork
• 4 tbsp neutral oil
• 1 to 2 fresh Thai chillies, thinly sliced
• 4 dried red chillies, roughly chopped
• 1 tsp ground Sichuan pepper
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 to 2 tbsp doubanjiang
• 2 dl chicken stock or water
• 0.6 dl water
• 1.5 tsp cornflour
• 0.25 tsp sesame oil, optional
• 0.25 tsp sugar, optional
• 1 spring onion, finely sliced

Method

1. 1
   Heat half the oil over low heat and let the fresh and dried chillies infuse the oil until fragrant without burning. Set aside.
2. 2
   Heat the rest of the oil in a wok or frying pan. Fry the ginger and garlic briefly, then add the minced pork.
3. 3
   Cook the pork until it breaks up and takes on some colour. Stir in the Sichuan pepper and doubanjiang.
4. 4
   Add the stock and let the mixture simmer briefly.
5. 5
   Mix the cornflour with the water and pour it in while stirring until the sauce thickens lightly.
6. 6
   Very gently fold in the tofu and the reserved chilli oil. Simmer everything for 3 to 5 minutes.
7. 7
   Finish with sesame oil, a little sugar, and the spring onion if using.
8. 8
   Serve with freshly cooked jasmine rice.