Mapo Tofu (麻婆豆腐)

Ingredients

600 g silken firm tofu

300 g minced pork or beef

1 tbsp cooking oil

2 tsp minced garlic

2 tbsp spicy soy bean sauce

2 tsp soy sauce

2 tsp sugar

Salt

200 ml chicken stock

1 tbsp cornflour + 2 tbsp water

2 tbsp Szechuan chilli oil

1 tsp ground Szechuan pepper

2 tbsp chopped spring onions 

Method

1. Sliced the tofu into 2cm cubes.

2. Heat a pan of water until it reaches just below boiling point. Add tofu cubes and scald for 2 minutes.

3. Remove, drain and set aside.

4. Heat a tbsp of cooking oil in a wok under medium high heat. Add minced pork or beef until it's browned and cook.

5. Add garlic and spicy bean sauce and stir-fry for a further 1-2 minutes until fragrant.

6. Reduce heat to medium low heat. Add tofu, soy sauce, sugar, salt and chicken stock. Give it a gentle stir, cover with lid and bring it to a slow simmer.

7. Remove the lid, add the cornflour water, give it a quick stir until mixture is thicken.

8. Turn off the heat, sprinkle with ground Szechuan pepper and chopped spring onions. Ladle the Chilli oil.

9. Enjoy! 

*Recipe adapted from http://almostbourdain.blogspot.com/2011/04/mapo-tofu.html