Mapo tofu
Soft tofu simmered in a fiery, glossy sauce of chili bean paste, fermented black beans and minced beef, finished with numbing Sichuan pepper.
Method
- 1
Toast the Sichuan peppercorns in the dry pan over low heat until fragrant, then grind them to a powder.
- 2
Bring a pan of water to a simmer with the salt, slide in the tofu and keep it just below the boil to firm up the edges.
- 3
Leave the tofu sitting in the hot water while you start the sauce.
- 4
Heat the oil in the wok over medium-high heat and fry the beef, breaking it up, until browned and crisp in places.
- 5
Turn the heat to medium, add the chili bean paste and stir-fry until the oil turns red and smells rich.
- 6
Add the black beans, ground chili, garlic and ginger and stir-fry until fragrant.
- 7
Pour in the stock with the sugar and soy sauce and bring to a simmer.
- 8
Lift the tofu out with a slotted spoon and slide it into the wok. Nudge it gently with the back of a spatula rather than stirring, so it stays whole.
- 9
Simmer so the tofu takes on the flavour of the sauce.
- 10
Stir the cornflour mixture and add it in 3 parts, nudging gently between each, until the sauce is thick and glossy.
- 11
Stir in most of the spring onions and the chili oil.
- 12
Spoon into a dish, sprinkle with the ground Sichuan pepper and the remaining spring onions and serve with rice.
Notes
- Chili bean paste is very salty. Taste the sauce before adding any salt.
- Pork mince is a common alternative to beef. Finely chopped shiitake mushrooms make a good meat-free version.
Equipment
Wok, Saucepan, Small dry frying pan, Pestle and mortar, Slotted spoon