Difficulty

hard

Serving

4

Time

35 mins

This is an authentic Sichuan style mapo tofu recipe that I learnt via traveling to China. It is spicy, numbing, aromatic and lots of flavor.

Ingredients

• ½ cup oil
• 6 oz. ground pork
• 1 package tofu, cut into 1.5” cubes
• Small handful of fresh chili peppers, thinly sliced
• ½ tablespoons red Sichuan peppercorns, crushed
• 3 tablespoons ginger, minced
• 3 tablespoons garlic, minced
• 1 tablespoons spicy bean sauce
• Water or chicken broth
• 1 package tofu, cut into 1.5” cubes
• 1 1/2 teaspoons cornstarch
• 1 large scallion, finely chopped

Instructions

1. Dry fry the peppercorns in a wok over low heat. Cook for 1–2 minutes until light brown and aromatic. Crush lightly in a mortar and pestle.
2. Cut the tofu into large cubes and place in a bowl. Pour over enough boiling water to cover, allow to steep for 5 minutes then drain and set aside.
3. Place a wok over high heat. Add oil and pork mince. Stir fry for 1-2 minutes, breaking up the mince with a wooden spoon, until evenly browned.
4. Add spring onion, garlic and ginger and stir-fry for 30 seconds. Pour in rice wine.
5. Add spicy bean paste and chilies. Cook for 2 minutes until the oil turns red and the mixture is aromatic.
6. Pour in chicken stock, bring to boil and season with soy sauce and sugar.
7. Gently slide the tofu into the wok and swirl the tofu into the sauce without breaking it up too much. Reduce the heat and let it simmer until the sauce has reduced slightly.
8. Combine the potato starch (if using) with 1 tablespoons water and mix into the sauce. Cook further until the sauce is thickened.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.