Mapo Tofu
Mapo tofu is a landmark dish of Sichuan cooking, known for its marriage of heat and savoury depth. Cubes of silken tofu are simmered in a sauce built on minced meat (usually pork or beef), fermented bean paste (doubanjiang), garlic, ginger and Sichuan pepper. That last one brings the signature tingling, numbing heat. The dish is often finished with chives and a spoonful of chilli oil for even more warmth. Mapo tofu is generally served with plain white rice to soften its intense flavours.
Ingrédients
- 1 block of firm tofu
- 250 g minced pork
- oyster sauce
- salted soy sauce
- sesame oil
- sugar and salt
- cornflour or potato starch
- rice
- homemade chilli oil or doubanjiang
Instructions
- Get the rice cooking.
- Marinate the meat in a bowl with 2 tbsp starch and 4 tbsp oyster sauce.
- Cook two finely chopped garlic cloves in an oiled pan.
- Add the meat and cook it about 80% of the way through.
- Pour in just enough water to barely cover the meat.
- Add a splash of soy sauce and a pinch each of sugar and salt.
- Cut the tofu into cubes.
- Add the tofu to the pan.
- Cover and cook for 5 minutes over a medium heat.
- If the sauce looks too thin, stir a little cornflour into half a glass of water and add it to the pan. This will thicken the sauce.
- Finish with a drizzle of sesame oil and a tablespoon of doubanjiang.
- Stir gently so you do not break up the tofu.
- Serve.