Mapo Tofu

Ingredients

• 1–2 tsp (Sichuan) peppercorns
• Splash of sesame oil
• 1 cup diced mushrooms
• 1 onion, finely diced
• 4–5 cloves garlic, finely chopped
• 1–2 tsp grated ginger
• ¼ tsp Chinese five spice
• 2 tbsp chilli bean sauce
• 1 tbsp rice vinegar
• ½ tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tsp sugar
• ¾–1 cup stock (or water, as shown)
• Cubed silken-firm tofu, as shown
• Corn flour slurry (½ tbsp cornstarch mixed with 3–4 tbsp cold water)
• Rice, for serving

Steps

1. Gently toast the (Sichuan) peppercorns until fragrant (not burnt), grind to a fine consistency and set aside.
2. Heat a splash of sesame oil in a wok / large pan. Add the diced mushrooms and cook until the water has evaporated.
3. Add the onion, garlic and ginger; cook a few minutes until fragrant.
4. Stir in the Chinese five spice, the toasted Sichuan peppercorns and the chilli bean sauce; sauté a few minutes.
5. Stir in the rice vinegar, light soy sauce, dark soy sauce and sugar; mix to combine evenly.
6. Add the stock (or water); bring to a boil, then turn down the heat.
7. Add the cubed silken-firm tofu and gently fold in.
8. While stirring, pour in the corn flour slurry. Simmer 5–10 minutes for the sauce to thicken and absorb the flavours.
9. Serve hot over rice.

The reel

via @the_foodiediaries

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions