mapo tofu
2 min readIt speaks a lot to the fame of this Sichuanese dish when it is regularly cooked to feed a Can-tonese family, as it was in our house. While tofu is the main component, its true role is to carry the incredible cast of ingredients that it mingles with, especially the fiery and savoury chilli bean sauce and the flotilla of Sichuan pepper.
Serves 500g soft tofu, cut into 2cm cubes 2 tsp cornflour 100g beef mince vegetable oil, for cooking 1 clove garlic, finely diced 1cm piece ginger, finely diced 2 tbsp chilli bean sauce 1 tbsp fermented black beans, roughly chopped (optional) 12 tsp granulated sugan 1 spring onion, thinly sliced diagonally salt and ground white pepper tsp ground Sichuan pepper, to serve 1 Steep the cubed tofu in lightly salted boiling water(about 1/4 teaspoon salt per 500ml).
2 Meanwhile, mix 1/2 teaspoon cornflour into the beef. Heat 1 teaspoon oil in a wok or large frying pan over a high heat and briefly fry half the garlic and ginger until fragrant. Add the beef and brown,breaking up any large pieces as you go. Remove and set aside.
3 In bowl, mix the remaining cornflour2 tablespoons water into slurry and set aside. Carefully drain and discard the water from the tofu. Heat 3 tablespoons oil in the same frying pan, over a medium heat, and stir-fry the chilli bean sauce for a few minutes until the oil turns a deep red colour and you feel like you’re standing inside a comforting cloud of spicy smells.
4 Stir in the remaining ginger and garlic and beans, if using, then return the beef to the pan, slide in the tofu, and pour 125ml water on top. Gently slide your frying pan back and forth to encourage the tofu cubes to nestle together under the liquid. Bring to the boil, then reduce the heat and sim-mer for a few minutes as the tofu works on soaking up the flavours. Gently stir in a pinch of salt,pepper and the sugar.
5 Give the cornflour slurry a stir and drizzle it into the pan. Delicately stir the mixture as the sauce thickens and becomes glossy. Stir through the spring onion and serve sprinkled with ground Sichuan pepper.
Make it vegetarian by omitting the beef or replace it with diced onions, mushrooms or aubergine. Just pre-cook as you would for the beef and follow the recipe as per above.
