About this recipe:An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavoured with ginger, garlic and the secret weapon - doubanjiang paste.
500g soft tofu, cut into 1cm cubes
1 tablespoon cornflour
100ml vegetable oil
2 spring onions, roughly chopped
2cm piece root ginger, chopped
1 clove garlic, minced
2 teaspoons Sichuan peppercorns
150g minced pork
20g doubanjiang (spicy chilli bean paste)
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon salt, or to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Place tofu in a bowl and pour over boiling water from the kettle. Let sit for no longer than 1 minute, then drain.
Stir the cornflour together with about the same amount of water. Stir well to make a runny paste; set aside.
Heat oil in a wok over medium heat; add spring onions, chopped ginger, garlic and peppercorns until fragrant. Stir in minced pork, doubanjiang paste, rice wine and soy sauce; cook and stir till pork is browned and cooked through.
Add drained tofu; mix well. Cook and stir for 2 minutes; season with salt. Pour in the runny cornflour paste and mix well for about a minute. Taste and adjust seasoning, if needed. Serve.
Doubanjiang is a spicy paste made from fermented broad beans. You can find it in oriental or speciality shops, or online.