Mapo Tofu

• total time: 16 minutes

Ingredients

2 tbsp vegetable oil

1 tbsp minced garlic

1 tbsp minced ginger

200g pork mince

1 tsp ground Sichuan pepper

1/2 tsp Chinese five spice (optional)

2 tbsp spicy bean sauce

2/3 cup chicken stock

Cornstarch slurry (1/4 cup water and 1 tsp cornstarch)

600g silken tofu, cut into cubes

1/4 cup chilli oil (recipe on my feed)

1/2 tsp sesame oil

1 tsp caster sugar (or to taste)

2 spring onions, sliced

Directions

Heat the vegetable oil in a deep saucepan or wok over medium heat. Add the minced garlic and ginger, stirring for 1 minute until fragrant. Turn up the heat and add the pork mince, breaking it into smaller pieces with a wooden spoon or spatula. Cook until golden brown, about 6–8 minutes. Stir in the ground Sichuan pepper, Chinese five spice, and spicy bean sauce and cook for 1 minute. Pour in the chicken stock and stir for 2–3 minutes. Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens. Gently add the silken tofu and chilli oil, tossing carefully to coat. Let it cook for 5 minutes, then stir in the sesame oil, caster sugar (adjust to taste), and half the sliced spring onions. Serve immediately with steamed rice, garnished with the remaining spring onions.

Note: Sichuan pepper and spicy bean sauce (Doubanjang) can be found at most Asian grocers.