Mapo Tofu 🌶 🇨🇳

 

Think silky morsels of soft beancurd drenched in a spicy, deeply savoury meat sauce, coming to you straight from the wok and served over steaming hot rice - that's Mapo (Grandmother's) Tofu for a cosy night in.  This is my take of the iconic Sichuan dish which appears in the menu of every Chinese restaurant.  You need chilli bean sauce, which is available in a jar from the Asian section of most supermarkets and Sichuan peppercorns, known for their exotic numbing effect, available from Asian grocers.  These two ingredients are handy to have in your pantry if you like a bit of zing in your cooking every now and then.  Silken tofu is quite delicate so handle it with care.  I top the dish with shredded lettuce leaves and halved cherry tomatoes, which doesn't only make it look good, but add a little contrast in taste and texture.   

Serves 2

INGREDIENTS

• 1 packet (300g / 10oz) silken tofu
• 2 tablespoons vegetable oil
• 250g / 9oz pork mince
• 3-4 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 2 spring onions, chopped, separate green and white parts
• 1½ tablespoon chilli bean sauce
• 1 tablespoon Chinese Shaoxin wine
• 1½ tablespoon light soy sauce
• ½ cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water in a small dish
• ½ teaspoon Sichuan peppercorn salt*
• a few cos lettuce leaves, shredded (optional)
• 6 cherry tomatoes, halved (optional)

*Follow instructions here to make Sichuan peppercorn salt.

METHOD

1. Gently invert tofu from its packet onto a plate.  Take care not to break the block.  Drain off any water that comes out of the packet by tilting the plate slightly over the sink.  Pat the tofu dry with paper towels.  Slice the block into 20 cubes by cutting lengthways into 4's and widthways into 5's. 
2. Heat oil in a wok over medium heat until hot.  Add garlic, ginger and white part of spring onions.  Fry for 30 seconds or until fragrant.  Turn the heat up to high and add the pork. Use the metal spatula to break up the meat, then stir fry until almost cooked through.
3. Add the chilli bean paste, wine and soy sauce.  Mix to combine with the meat.  Add water and bring it to a boil.
4. Carefully slide the tofu into the wok.  Reduce heat to medium and cook, covered with a lid, for 2 minutes.
5. Uncover after 2 minutes.  The sauce should be bubbling and the tofu heated through.  Give the cornstarch mixture a little stir before drizzling it over the sauce to thicken.  Continue to cook for 1 minute or so.  Slide your spatula underneath the tofu to move them around gently in the sauce, careful not to break them up.  Toss in green part of spring onions when the sauce has thickened.
6. Transfer Mapo Tofu to a serving plate.  Sprinkle over with Sichuan peppercorn salt.  Top with lettuce and tomato.  Serve immediately with steamed rice.