Mapo Tofu

Method

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1. Bring a pan of salted water to a bare simmer, slide in the tofu cubes and hold for 3 minutes. Drain gently. This seasons the tofu and firms it so it will not crumble.

   Mark done Start 3 min timer

2. Toast the Sichuan peppercorns in a dry pan for 45 seconds until fragrant, then grind to a powder.

   Mark done Start 45 sec timer

3. Heat the oil in a wok over medium-high and fry the minced pork for 3 to 4 minutes, breaking it up, until browned and slightly crisp.

   Mark done Start 3 min timer

4. Push the pork aside, lower the heat and add the doubanjiang. Fry it in the oil for 60 to 90 seconds, stirring, until the oil turns deep red.

   Mark done Start 60 sec timer

5. Add the black beans, chilli flakes, garlic and ginger and fry 30 seconds.

   Mark done

6. Pour in the stock, soy sauce and sugar and bring to a simmer.

   Mark done

7. Slide in the tofu and simmer for 4 minutes, nudging the pan rather than stirring, so the cubes stay intact.

   Mark done Start 4 min timer

8. Add the cornflour slurry in three additions, simmering 30 seconds between each, until the sauce is glossy and thick enough to hold the tofu.

   Mark done

9. Take off the heat, scatter over the ground Sichuan pepper and spring onions, and drizzle with chilli oil. Serve with plenty of rice.

   Mark done

Chef’s Tips

• Adding the slurry in stages gives you far better control than dumping it all in at once.
• Use a spatula to push rather than stir, and shake the wok to move the tofu.
• For a vegan version, replace the pork with finely chopped shiitake and use vegetable stock.

Pairing Suggestions

• A cold lager or jasmine tea
• Steamed rice is essential; add a plain green vegetable
• Finish with chilled melon

Storage & Reheating

Refrigerate 3 days. Reheat gently in a pan — the tofu breaks down if stirred hard when cold.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.