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Tuna mapo tofu
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Spicy Sichuan Mapo tofu with tuna, creamy tofu, and a flavorful paste. Perfect for jaffles or storing in the fridge for later use.
Ingredients:
  • 1 tablespoon Sichuan peppercorns
  • 190 g (6½ oz) fresh ginger peeled
  • 190 g (6½ oz) garlic cloves peeled
  • 10 French shallots peeled
  • 375 g (13 oz) doubanjiang (fermented broad bean paste)
  • 300 ml (10 fl oz) grapeseed oil
  • 80 ml (2½ fl oz/1/3 cup) Shaoxing rice wine
  • 50 g (13/4 oz) caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) tamari
  • 1 tablespoon sesame oil
  • 1.8 kg (4 lb) minced (ground) yellowfin tuna from sustainable sources
  • 200 g (7 oz) silken tofu, cut into small cubes
  • 1 bunch of spring onions (scallions) finely sliced
  • 40 g (1½ oz/¼ cup) toasted sesame seeds
  • 1 dried red chilli finely sliced (optional)
  • steamed short-grain rice to serve
Instructions:
  • - Begin by toasting the Sichuan peppercorns in a dry frying pan until fragrant, then grind them to a rough powder using a mortar and pestle. Set aside. - In a food processor, combine ginger, garlic, shallots, doubanjiang, and 150 ml (5 fl oz) of grapeseed oil. Blitz until a smooth paste forms. - Heat 100 ml (3½ fl oz) of grapeseed oil in a large saucepan over high heat. Add the paste and fry, stirring occasionally, for 8–10 minutes until dried and fragrant. Reduce heat and simmer for another 15 minutes until the rawness dissipates. Mix in Shaoxing wine, sugar, tamari, and one-third of the ground Sichuan peppercorns. Transfer to a bowl. - In the same saucepan, heat sesame oil and remaining grapeseed oil. Add tuna mince in two batches and fry for 2 minutes until colored. Combine with the paste mixture. - Return the tuna mixture to the saucepan over low heat. Add tofu, cover, and heat for 3 minutes. Serve in bowls. - Top with spring onion, sesame seeds, chili (optional), and the reserved ground Sichuan peppercorns. - Enjoy your mapo tofu with steamed rice, if desired.

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