Mapo Cheese Rice Gratin

Method

1. Preheat the oven to 220 °C for 10 min. Meanwhile cut the tofu into 1.5 cm cubes and press them dry with paper towels.

   oven

2. Heat the oil in a 22 cm pan and stir-fry the pork over medium-high heat for 3 min, until the moisture has cooked off and it starts to brown.

   Add in this stepCooking oil 1 tbspGround pork 100 g

   medium-high heat

3. Turn down to low heat, add the doubanjiang and garlic and fry for 1 min, until the oil turns red.

   Add in this stepDoubanjiang (chili bean paste) 1½ tbspMinced garlic ¾ tbsp

   low heat

4. Add the stock, soy sauce, sugar and tofu, simmer over medium heat for 3 min, then stir in the starch slurry. The rice absorbs liquid in the oven, so make it thicker than usual: a spoon dragged through it should leave a path that stays open for a moment.

   Add in this stepChicken stock 150 mlSoy sauce 1½ tspSugar ½ tspFirm tofu 200 gCornstarch ¾ tbspWater for the starch 1½ tbsp

   medium heat

5. Butter the inside of a 20 cm baking dish, spread the rice in an even layer, spoon the mapo tofu over it and cover with mozzarella right to the edges.

   Add in this stepButter (for the dish) 1 tspWarm cooked rice 300 gShredded mozzarella 80 g

6. Bake in the oven at 220 °C for 12 min, until the cheese is bubbling with brown spots here and there. Rest for 2 minutes, then scatter over the green onion and Sichuan pepper. The dish is very hot, so use oven gloves.

   Add in this stepGreen onions, thinly sliced 15 gGround Sichuan pepper ¼ tsp

   oven