• Mapo Tofu

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Mapo Tofu

By Kei Lum and Diora Fong Chan

Recipe from China: The Cookbook by Kei Lum and Diora Fong Chan.

Mapo Tofu


    Ingredients

    • 1 pound firm tofu, drained and cut into 3/4-inch cubes
    • 1 teaspoon salt
    • 3 tablespoons vegetable oil
    • 3  1/2 ounces ground (minced) pork
    • 1 teaspoon fermented black beans, rinsed and chopped
    • 1 tablespoon pixian chili paste, chopped
    • 2 teaspoons chopped ginger
    • 2 teaspoons chopped garlic
    • 1 teaspoon chili powder
    • 2 teaspoons light soy sauce
    • 1/2 teaspoon granulated sugar
    • 1/2 tablespoon cornstarch
    • 1 teaspoon sesame oil
    • 2 scallions, chopped
    • 1/2 teaspoon ground sichuan pepper
    • Steamed rice, to serve

    Instructions

    REGION: SICHUAN
    PREP TIME: 20 MINUTES, PLUS 5 MINUTES SOAKING TIME
    COOK TIME: 5 MINUTES
    SERVINGS: 4

    Soak the tofu in a bowl of hot water, add 1/2 teaspoon salt, and set aside for 5 minutes. Drain.

    Heat the vegetable oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2–3 minutes until most of the liquid has evaporated.

    Put in the fermented black beans, chili paste, ginger, and garlic. Stir in the chili powder, add 4 tablespoons water, and bring to a boil.

    Add the tofu, gently stir, and reduce to low heat. Simmer, covered, for about 1 minute. Stir in the soy sauce, sugar, and the remaining 1/2 teaspoon salt.

    Mix the cornstarch (cornflour) with 1 tablespoon water in a small bowl and stir this mixture into the wok. Bring to a boil, stirring, for about 30 seconds to thicken the sauce. Add the sesame oil and scallions (spring onions), toss, and transfer to a serving bowl. Sprinkle over the ground Sichuan pepper and serve with rice.

    Adapted from CHINA: THE COOKBOOK  by Kei Lum and Diora Fong Chan (Phaidon, $49.95 US/$65.00 CAN, September 2016)

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