Mapo Tofu

Method

1. 1
   • tofu500 g

   Poach the tofu — Bring a pot of water to a bare simmer and gently poach the tofu cubes for 2 minutes to firm them up, then drain carefully.

2. 2
   • ground pork200 g
   • vegetable oil2 tbsp
   • doubanjiang3 tbsp
   • garlic4
   • fresh ginger15 g

   Brown the pork — Brown the ground pork in the oil over high heat for 5 minutes until crisp, then stir in the doubanjiang, garlic, and ginger and fry for 1 minute until fragrant.

   ⏱5 min
3. 3
   • tofu500 g
   • chicken stock3 dl
   • soy sauce2 tbsp
   • shaoxing wine1 tbsp

   Simmer the tofu — Pour in the stock, soy sauce, and shaoxing wine, then slide in the tofu and simmer gently for 5 minutes without stirring too hard to keep the cubes intact.

   ⏱5 min
4. 4
   • soy sauce2 tbsp
   • cornstarch1 tbsp

   Thicken the sauce — Mix the cornstarch with 2 tablespoons of water and stir gently into the sauce to thicken it.

5. 5
   • sichuan peppercorns1 tsp
   • spring onion3
   • white rice400 g

   Garnish and serve — Sprinkle with ground sichuan peppercorns and spring onion, and serve piping hot over rice.