Mapo Tofu with Silken Tofu

Method

1. 1
   • ground pork 150 g
   • vegetable oil 1 tbsp

   Brown the ground pork — Heat the vegetable oil in a wok or wide pot over medium heat. Add the ground pork and stir-fry until browned and crumbly, about 4 minutes.

   ⏱4 min
2. 2
   • doubanjiang 2 tbsp
   • fermented black beans (douchi) 1 tbsp
   • garlic 2
   • fresh ginger 1 tbsp

   Build the spicy sauce base — Stir in the doubanjiang, fermented black beans, garlic and ginger. Cook for 1 minute until fragrant and the oil turns red.

   ⏱1 min
3. 3
   • shiitake mushroom 5
   • chicken stock 2½ dl

   Add mushrooms and stock — Add the shiitake mushroom and chicken stock, bring to a gentle simmer.

   ⏱3 min
4. 4
   • silken tofu 400 g
   • soy milk 1 tbsp

   Simmer in the silken tofu — Gently slide in the silken tofu cubes and the soy milk. Simmer very gently for 5 minutes without stirring hard, so the tofu stays intact.

   ⏱5 min
5. 5
   • silken tofu 400 g
   • cornstarch 1 tbsp

   Thicken the sauce — Stir in the cornstarch slurry and simmer until the sauce thickens and coats the tofu, about 1 minute.

   ⏱1 min
6. 6
   • sichuan peppercorns 1 tsp
   • spring onion 2
   • sesame oil 1 tsp

   Garnish and serve — Remove from the heat, drizzle with sesame oil, sprinkle with ground sichuan peppercorns and spring onion, and serve immediately.