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Mapo tofu recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Jade Dunn's comforting Chinese mapo tofu: Silken tofu, pork mince, and spicy sauce create the ultimate "ugly delicious" dish.
Ingredients:
  • 600g silken tofu
  • 80ml (1/3 cup) vegetable oil
  • 250g pork mince
  • 4 garlic cloves, finely chopped
  • 40.00 ml finely grated fresh ginger
  • 2 tsp ground Sichuan pepper
  • 40.00 ml chilli Toban Djan (chilli bean sauce, see tip)
  • 160ml (2/3 cup) Organic Chicken Liquid Stock
  • 2.50 gm cornflour
  • Pinch of caster sugar
  • 1/4 tsp sesame oil
  • 3 green shallots, thinly sliced diagonally
Instructions:
  • After draining the tofu, cut it into 3cm squares. Submerge the squares in boiling water in a large dish and let them sit for 5 minutes. This step ensures the tofu maintains its shape during cooking. Gently move the tofu squares to a plate lined with paper towel to drain.
  • In a sizzling wok, heat up vegetable oil until it shimmers. Toss in the pork and stir-fry till golden brown, around 3-5 minutes. Introduce the garlic and ginger, sizzle for 1 minute until fragrant. Sprinkle in the Sichuan pepper and stir-fry for 30 seconds until it perfumes the air.
  • Stir in the chili bean sauce until fully mixed. Pour in the stock and bring to a simmer for 2 minutes. Combine cornflour and 2 tablespoons of water in a small bowl, then add to the wok. Stir and cook until the sauce thickens and boils. Finally, add sugar to season.
  • Gently toss tofu in the wok with the sauce until coated. Simmer for 3-5 minutes until heated through. Serve in bowls and finish with a drizzle of sesame oil and a sprinkle of shallot.

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