Mapo Tofu

• silken tofu, cubed400g
• ground pork150g
• doubanjiangspicy fermented bean paste2 tbsp
• sichuan peppercorn, toasted, ground1 tsp
• garlic, minced4 clove
• ginger, minced15g
• scallion, sliced3 piece
• chicken broth250ml
• soy sauce1 tbsp
• cornstarchmixed with water1 tbsp
• oil2 tbsp

Method

1. 1

   Carefully cube silken tofu and slip into hot salted water to firm up; drain gently.

   Saltwater bath helps tofu hold shape in the sauce.

2. 2

   Heat oil in a wok; brown ground pork until crispy at the edges.

3. 3

   Push pork aside and add doubanjiang; fry until oil turns red.

   This is the soul of mapo — fry it well.

4. 4

   Add garlic, ginger, and white scallion; stir, then pour in chicken broth and soy sauce.

5. 5

   Slide in tofu; simmer 5 minutes, swirling rather than stirring to keep cubes intact.

6. 6

   Thicken with cornstarch slurry; finish with toasted ground sichuan peppercorn and scallion green.

Per serving

285

kcal

15g

protein

10g

carbs

20g

fat