Mapo Tofu with Minced Pork

Ingredients

• 600 g firm tofu
• 200 g minced pork
• 2 tbsp doubanjiang (chilli bean paste)
• 4 cloves garlic
• 20 g fresh ginger
• 200 ml chicken stock
• 2 tsp cornflour
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 3 spring onions
• 2 tbsp vegetable oil

Method

1. 1

   Cut the tofu into 2cm cubes. Blanch in salted boiling water for 2 minutes, then drain carefully.

2. 2

   Mince the garlic and grate the ginger. Mix the cornflour with 2 tbsp cold water to make a slurry.

3. 3

   Heat the oil in a wok over a medium-high heat. Fry the minced pork, breaking it up, until browned.

4. 4

   Add the garlic, ginger and doubanjiang. Stir-fry for 1 minute until fragrant and the oil turns red.

5. 5

   Pour in the chicken stock and soy sauce, bring to a simmer, then gently slide in the tofu.

6. 6

   Simmer for 3–4 minutes, then stir in the cornflour slurry and cook until the sauce thickens.

7. 7

   Drizzle with sesame oil, scatter over the spring onions and serve with steamed rice.