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Szechuan Mapo Tofu

Szechuan Mapo Tofu

Serves 3-5 · 30 minutes

Ingredients

  • Red peppercorns: 10-20 (adjust to preference)
  • Firm tofu: 3 blocks
  • Pork or beef mince: 200g
  • Ginger: 1 teaspoon, chopped
  • Garlic: 2 cloves, minced
  • Douban sauce (fermented bean paste): 1 tablespoon
  • Doushi sauce (black bean sauce): 1 tablespoon
  • Chilli powder: 1 teaspoon
  • Salt, MSG, and sugar to taste
  • Light soy sauce: 1 teaspoon
  • Dark soy sauce: 1 teaspoon
  • Corn starch slurry: 1 tablespoon cornstarch mixed with water
  • Spring onions for garnish

Instructions

  1. Lightly roast peppercorns over medium heat; grind into powder.
  2. Cut tofu into cubes and blanch in salted boiling water for about 30 seconds. Remove and set aside.
  3. Fry mince with garlic and ginger until browned. Add douban, doushi, chilli powder, both soy sauces, salt, sugar, MSG, and half the crushed peppercorns. Fry and adjust seasonings.
  4. Add tofu and water; bring to boil for 3-4 minutes.
  5. Stir in cornstarch slurry in 3 batches, stirring between each addition. Once sauce thickens, top with remaining peppercorns and spring onions.