Mapo tofu

Born in Sichuan and raised in Chongqing, this dish is like my personality — soft, spicy, and might make you cry, says He Huang. The name “Mapo” means “pockmarked granny”, proving that beauty fades, but flavour never does. This is classic Sichuan-Chongqing comfort food: fiery, numbing and addictive.

• serves

  2-3

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 2 tsp Sichuan peppercorns
• 2 tbsp oil (preferably chilli oil)
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 2 tbsp doubanjiang (spicy bean sauce)
• 150 g pork mince (or beef mince)
• 1 tbsp fermented black beans (optional, finely chopped)
• 1 tsp chilli flakes, adjust to taste
• 1 cup (250 ml) chicken or vegetable stock
• 1 tsp light soy sauce
• 1 tsp sugar
• 400 g silken or soft tofu, cut into cubes
• 2 tsp cornflour mixed with 2 tbsp water
• Sliced spring onions, steamed rice, to serve

Instructions

1. Place the Sichuan peppercorns into a dry frying pan over low heat and toast until fragrant. Transfer to a mortar and pestle and crush lightly, then set aside.
2. Heat the oil in a large wok or frying pan over medium heat. Add the garlic, ginger and doubanjiang, stir-frying until the oil turns red and aromatic. Add the pork mince and stir-fry until browned. Stir through the black beans, chilli flakes and half the Sichuan peppercorns.
3. Pour in the stock, soy sauce and sugar, then bring to a simmer. Gently slide in the tofu and simmer for a further 5 minutes. In a small bowl, whisk together the cornflour and water to form a slurry, then gently pour into the pan, simmering until the sauce turns glossy and thickens. Remove from the heat.
4. Sprinkle the mapo tofu with the remaining Sichuan peppercorns and spring onion. Serve with rice.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.