Chinese · 25 min · serves 3

Mapo tofu

Kept by The Bhook kitchen

Ingredients

• 400 g silken tofu
• 150 g minced pork
• 2 tbsp doubanjiang
• 1 tbsp fermented black beans
• 3 cloves garlic
• 1 inch ginger
• 200 ml stock
• 1 tbsp cornflour
• 1 tsp sichuan pepper
• 2 spring onions

Method

1. Cut the tofu into cubes and slip them into salted hot water to warm while you cook.
2. Brown the pork, then add doubanjiang, black beans, garlic and ginger and fry until the oil turns red.
3. Add the stock, then the drained tofu, and simmer gently. Push, never stir, so the tofu stays whole.
4. Thicken with cornflour slurry in two additions, finish with ground sichuan pepper and spring onion.

Push the tofu with the back of a spoon instead of stirring.