Mapo Tofu

Ingredients

• 600g silken or soft tofu, cut into 2cm cubes
• 200g minced pork or finely chopped mushrooms
• 2 tablespoons doubanjiang (fermented chilli bean paste)
• 1 tablespoon fermented black beans, rinsed and chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground Sichuan peppercorns
• 300ml chicken or vegetable stock
• 1 tablespoon soy sauce
• 2 teaspoons cornflour mixed with 2 tablespoons water
• 3 spring onions, sliced
• 3 tablespoons neutral oil

Before you cook

• Cut the tofu gently and slide it into a bowl of warm salted water while you cook, which firms it slightly.
• Toast and grind the Sichuan peppercorns.
• Mix the cornflour and water into a slurry.

Steps

1. Fry the pork in the oil over high heat until it is crisp at the edges and the fat has rendered.
2. Turn the heat down and add the doubanjiang, frying for a minute until the oil turns red.
3. Add the black beans, garlic and ginger and cook for 30 seconds.
4. Pour in the stock and soy sauce and bring to a simmer.
5. Drain the tofu and slide it in, then push it gently under the sauce rather than stirring, so the cubes stay whole.
6. Simmer for 5 minutes without stirring.
7. Add the cornflour slurry in two goes, swirling the pan between each, until the sauce is glossy and clings.
8. Scatter over the ground Sichuan pepper and spring onions off the heat.