How to make Mapo tofu

Ingredients

• 400 g soft or medium tofu, cut into 2 cm cubes
• 150 g minced beef or pork
• 2 tablespoons doubanjiang (fermented broad bean and chilli paste)
• 1 tablespoon fermented black beans, rinsed and chopped (optional)
• 2 cloves garlic and a small piece of ginger, finely chopped
• 250 ml water or chicken stock
• 1 tablespoon cornflour mixed with 3 tablespoons cold water
• 1 teaspoon ground Sichuan pepper
• 2 tablespoons cooking oil
• 2 spring onions, sliced
• Steamed rice, to serve

Method

1. Put the tofu cubes into a pan of gently simmering salted water for 2 minutes, then drain. This firms them up so they do not break.
2. Heat the oil in a wok, add the minced meat and fry until browned and crisp.
3. Add the doubanjiang, black beans, garlic and ginger and fry for 1 minute until the oil turns red.
4. Pour in the water or stock, slide in the tofu and simmer gently for 5 minutes. Push the tofu with the back of a spoon rather than stirring.
5. Stir the cornflour mixture, pour it in and cook for 1 minute until the sauce thickens.
6. Sprinkle with Sichuan pepper and spring onions and serve with rice. For a milder dish, use half the doubanjiang.