Mapo Tofu

Mapo Tofu

A Chinese classic that brings together tender tofu, fiery flavours, and mouthwatering Sichuan spices.

  • 30 mins
  • Easy
  • Mains
  • 1-2 Servings

Ingredients

  • 1 pack Yutaka Silken Tofu
  • 3 Tbsp groundut oil
  • 1 Tsp diced ginger
  • 3 Chopped garlic cloves
  • 100g pork mince
  • 2 Tbsp Sichuan chilli bean paste
  • 1 1/2 Tbsp rinsed fermented black beans
  • 200ml light chicken stock or water
  • 1 Tsp cornflour, mixed with 1 tbsp water
  • 6 spring onions, diagonally sliced

Directions

  1. Ensure all the ingredients are prepared and laid out in separate bowls.
  2. Take the tofu, drain it, and cut it into 1.5cm cubes. Place the cubes in a bowl, cover them with very hot water and leave aside.
  3. Next, heat a wok and pour in the groundnut oil. Allow it to reach a high temperature and then fry the pork until it becomes crispy.
  4. Once crispy, remove the pork using a slotted spoon, leaving the oil in the wok.
  5. Now, add the bean paste to the wok and cook it while stirring for a few minutes until its fragance emerges. After that, add the black beans, ginger, and garlic. Continue stirring and cooking for approximately one minute, and then pour in the stock, letting it simmer.
  6. In a separate bowl, mix the cornflour and water together and then stir this into the mixture in the wok. Drain the tofu from the hot water and add it to the sauce. Add the spring onions and mince.

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