Mapo Tofu

1. 01

   Mince your garlic and ginger, set aside. Finely slice your spring onions and set aside the whites to the greens.

2. 02

   Crush your Sichuan peppercorns and set aside. Prepare your cornstarch slurry by mixing cornstarch with water.

3. 03

   On medium heat, add 2 tbsp vegetable oil to a wok and add your garlic and ginger, fry for a minute. Once slightly translucent add the whites of your spring onions and fry for another minute.

4. 04

   Add the pork mince and fry for 5 mins.

5. 05

   Add your chilli oil and chilli bean paste, fry until it’s crispy and fragrant.

6. 06

   Add the ground Sichuan peppercorn, water and remaining seasonings and sauces, bring to a boil then let it simmer for 10 mins. Then add the cornstarch slurry and cook until the sauce has thickened to your liking.

7. 07

   Meanwhile, wash your tofu, drain then pat it dry with a paper towel. Cut into 2cm cubes then add to your wok. Simmer for a few mins, give it a mix so all the flavours are combined - be careful not to break the tofu when mixing.

8. 08

   Garnish with spring onion greens and chilli oil, and serve with steamed rice.

“This recipe is perfect with our Mama Yu Black Bean Chilli Oil” — Mama