Classic Mapo Tofu

Ingredients

• Tofu

  1 block (400 g)

  $1.90

• Ground Pork

  200 g

  $1.30

• Garlic

  3 cloves

  $0.08

• Ginger

  1 thumb (15 g)

  $0.14

• Sichuan Peppercorns

  1 tbsp

  $0.21

• Soy sauce

  2 tbsp

  $0.09

• Cornstarch / Cornflour

  1 tbsp

  $0.07

• Prepared Chicken Broth

  250 ml

  $0.48

• Vegetable oil

  2 tbsp

  $0.09

• Spring onions

  3 stalks

  $0.21

• Jasmine Rice

  350 g

  $0.63

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Cut tofu into 2 cm cubes and gently simmer in salted water for 2 minutes to firm up; drain carefully.

2. 2

   Toast Sichuan peppercorns in a dry pan until fragrant, then grind into a fine powder.

3. 3

   Heat vegetable oil in a wok over medium-high heat, add ground pork and cook, breaking into small bits, until browned.

4. 4

   Add minced garlic and ginger, stir-frying for 1 minute, followed by soy sauce and half of the ground Sichuan pepper.

5. 5

   Pour in chicken broth and bring to a simmer, then gently slide in the drained tofu cubes.

6. 6

   Mix cornstarch with 2 tablespoons of cold water; pour the slurry into the sauce and simmer gently for 2 minutes until thickened and glossy.

7. 7

   Scatter sliced spring onions and the remaining ground Sichuan pepper over top, and serve immediately with jasmine rice.