Mapo Tofu

Method

1. Cut the tofu into 2 cm cubes and blanch for 2 minutes in boiling salted water (high heat), then drain.

   Add in this stepSilken or soft tofu 200 g

   high heat

2. Heat oil in a pan and fry the pork over medium-high heat for 3 min until crisp. Turn down to low heat, add the chili bean paste, sweet bean sauce, chili flakes, garlic and ginger, and fry 1 minute until the oil turns red.

   Add in this stepCooking oil 1½ tbspMinced pork 100 gChili bean paste (doubanjiang) 1½ tbspSweet bean sauce (tianmianjiang, or black bean paste) ½ tspChili flakes ¾ tbspMinced garlic ¾ tbspMinced ginger ¾ tbsp

   medium-high heat→low heat

3. Add the stock, soy sauce and sugar. When it boils, add the tofu and simmer over medium heat for 3 min, gently pushing it with a ladle rather than stirring.

   Add in this stepChicken stock 200 mlSoy sauce ¾ tbspSugar ½ tsp

   medium heat

4. Mix the starch with the water and add it in three parts over medium heat to thicken. Sprinkle with green onion and Sichuan pepper.

   Add in this stepPotato starch (or cornflour) ¾ tbspWater for the starch 1½ tbspLarge green onion (or leek) 25 gGround Sichuan pepper ¼ tsp

   medium heat