Mapo tofu

A fiery Sichuan classic: soft tofu in a glossy, chilli-red sauce with a little pork and the tingle of Sichuan pepper. Serve with plenty of plain rice to soak it up.

Ingredients

• 300 g Jasmine rice
• 450 g Firm tofu, or silken tofu, cut into 2cm cubes
• 3 g Sichuan peppercorns
• 30 ml Vegetable oil
• 200 g Pork mince
• 40 g Chilli bean paste
• 0.3 Garlic, 3 cloves, finely chopped
• 15 g Fresh ginger, finely chopped
• 2 g Dried chilli flakes
• 1 Chicken stock cubes, made up with 300ml boiling water
• 15 ml Soy sauce
• 5 g Soft brown sugar
• 15 g Cornflour, mixed with 3 tablespoons cold water
• 3 Spring onions, sliced

Method

1. Rinse the rice and cook it. Drain and keep covered.
2. Put the tofu cubes in a bowl, cover with just-boiled salted water and leave while you make the sauce. This firms them up so they hold together.
3. Toast the Sichuan peppercorns in a dry wok until fragrant, then crush them in a pestle and mortar and set aside.
4. Heat the oil in the wok and fry the pork mince over a high heat until browned and a little crispy.
5. Lower the heat, add the chilli bean paste, garlic, ginger and chilli flakes and fry until the oil turns red. Pour in the stock, soy sauce and sugar and bring to a simmer.
6. Drain the tofu and slide it in. Simmer gently, nudging rather than stirring so it does not break up.
7. Stir the cornflour mix, add it in two goes and simmer until the sauce is glossy and coats the tofu. Scatter with spring onions and the crushed Sichuan pepper and serve with rice.