Spicy Szechuan Mapo Tofu
Tofu and minced pork cooked with chilli bean paste, fermented black beans, chilli oil and Szechuan peppercorns.
Cooking Time: 45 Mins
Serves: 4
Author: Paul Brighton
Ingredients
- 300g pork mince
- 350g silken tofu, cut into 1 cm cubes
- 1 tbsp chilli flakes
- 1 tbsp chilli oil
- 2 tbsp Sichuan pepper, finely ground
- 1 tbsp black peppercorns, crushed
- 2 tbsp ginger, finely minced
- 2 tbsp garlic, finely minced
- 2 tbsp chilli bean paste
- 1 tsp fermented black bean paste
- 500ml chicken stock
- 1 tbsp groundnut oil
To serve:
- 1 large spring onion, small rings
Directions
- Heat the groundnut oil in a large wok over medium heat and add the garlic and ginger paste and cook for about 1 minute.
- Add the pork mince and break up with a wooden spoon before adding the chilli flakes, chilli oil, Sichuan pepper and peppercorns.
- Add the chilli bean and black bean paste and stir through before adding the chicken stock. Bring to boil then turn down, cover and simmer for 30 minutes.
- Carefully add the tofu and simmer for 10 minutes uncovered to reduce the sauce and allow the tofu to take on the flavour.
- Serve in bowl with steamed rice or noodles and garnish with spring onion.
