Mapo Tofu

• 600g silken tofu, cut into 2cm cubes
• 150g ground pork
• 2 tbsp doubanjiang (chili bean paste)
• 1 tbsp fermented black beans
• 3 garlic cloves, minced
• 2cm ginger, minced
• 300ml chicken stock
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tsp cornstarch mixed with 2 tbsp water
• Green onions to garnish

Instructions

1. 1

   Brown ground pork in a wok. Remove.

2. 2

   Add doubanjiang and fermented black beans. Fry 1 minute until fragrant.

3. 3

   Add garlic and ginger. Cook 30 seconds.

4. 4

   Add stock and bring to a simmer.

5. 5

   Gently add tofu cubes. Simmer 5 minutes.

6. 6

   Return pork. Add soy sauce and cornstarch slurry. Stir gently until thickened.

7. 7

   Finish with sesame oil and ground Sichuan peppercorn. Garnish with green onions.

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