Chinese Mapo Tofu Recipe

See the full recipe at Feeding Fen

Ingredients

• 600g plain white tofu

• 4 baby leeks or spring onions

• 4 tbsp cooking oil

• 2½ tbsp Sichuan chilli bean paste (doubanjiang)

• 1 tbsp fermented black beans (douchi), rinsed and drains

• 2 tsp ground red chillies (optional)

• 1 tbsp finely chopped garlic

• 1 tbsp finely chopped ginger

• 100ml stock or water

• ¼ tsp ground white pepper

• 2 tsp potato flour mixed with 2 tbsp cold water

• ½ tsp ground roasted Sichuan pepper

Instructions

• Cut the tofu into cubes (about 2cm). Boil some water, salt lightly, then leave the tofu to steep whilst you prepare the ingredients. Finely slice the leeks or spring onions

• Heat your wok and pour in the cooking oil. Reduce heat to medium, add in the Sichuan chilli bean paste and stir-fry - the doubanjiang should turn a deep red and smell tasty

• Add in the black beans and ground chillies (if you're using) and again stir-fry until you can smell. Do the same for the ginger and garlic. When stir-frying careful not to overheat - the ingredients should be just sizzling in order to coax out the flavour

• Remove the tofu from the water, drain off any excess water and gently lay in the wok. In order to not break the tofu cubes, push them around gently, allowing them to soak up the sauce. Add in the stock/water, white pepper, and salt to taste

• Bring to the boil then simmer, allowing the tofu to fully absorb the rich flavours of the sauce. If you're using leek add them to the mixture and gently stir them in until tender

• Gradually pour in the potato flour/water mixture whilst stirring, allowing the sauce to thicken. If you're using spring onions, add them in here

• Garnish with the Sichuan peppers and serve

bon appetit