Mapo Tofu

Name: Mapo Tofu
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Sichuan peppercorns; 600 g silken tofu; 2.5 cup water; 1 tsp salt; 0.5 tsp dark soy sauce; 1 tbsp canola oil; 100 g pork mince; 1 tsp light soy sauce; 0.25 cup canola oil; 2 tbsp garlic; 2.5 tbsp ginger; 1 tbsp preserved black beans; 1 tbsp broad bean sauce; 1 tsp light soy sauce; 2 tsp chilli powder; 1 tsp smoked paprika; 1 tsp white sugar; 1 stem green onion; 0.75 cup beef stock; 1 tsp sesame oil; 2 tsp cornflour; 0.25 cup water; White rice, to serve

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main course dinner sichuan tofu pork

Servings

Minutes

Ingredients

1 tbsp Sichuan peppercorns
1 1/3 lb silken tofu
2 1/2 cup water
1 tsp salt
1/2 tsp dark soy sauce
1 tbsp canola oil
3 1/2 oz pork mince
1 tsp light soy sauce
1/4 cup canola oil
2 tbsp garlic
2 1/2 tbsp ginger
1 tbsp preserved black beans
1 tbsp broad bean sauce
1 tsp light soy sauce
2 tsp chilli powder
1 tsp smoked paprika
1 tsp white sugar
1 stem green onion
3/4 cup beef stock
1 tsp sesame oil
2 tsp cornflour
1/4 cup water
White rice, to serve (optional)

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 4: Simmering the tofu in salted water first firms its surface, so the cubes hold their shape when stirred into the sauce.
Technique · Step 6: Keep the heat low while the bean sauce cooks in the oil; it releases its colour and flavour into the oil without scorching.
Our take · Step 11: The Sichuan pepper goes in twice, half in the sauce and the rest dusted on top, so the numbing tingle is both cooked-in and fresh.