Mapo tofu

Ingredients

For 3 portions

• 🌾 450g tofu
• 🥩 150g ground beef (raw)
• 🌶️ 2 Tbsp chilli bean paste (doubanjiang)
• 🧄 3 cloves garlic
• 🪴 2 centimeters ginger
• 🧅 2 medium spring onions
• 🌶️ 1 Tsp sichuan pepper
• 🥣 1 Tbsp soy sauce
• 🌾 1 Tbsp corn starch
• 🥤 200ml tap water
• 🏺 1 Tbsp peanut oil

Method

1. Cut the tofu into 2 cm cubes. Gently blanch in simmering water for 1–2 minutes, then drain carefully (this helps it stay intact).
2. Heat the peanut oil in a wok or deep frying pan over medium-high heat. Brown the ground beef, breaking it up, until no pink remains.
3. Add the minced garlic and ginger; cook for 30 seconds. Stir in the chilli bean paste and cook for 1 minute until the oil turns red and fragrant.
4. Pour in the water and soy sauce. Bring to a simmer, then carefully add the tofu cubes. Simmer gently for 4–5 minutes so the tofu absorbs the sauce.
5. Mix the corn starch with 2 Tbsp cold water and stir into the pan. Simmer for another minute until the sauce thickens and coats the tofu.
6. Sprinkle with freshly ground Sichuan pepper and sliced spring onions. Serve immediately with rice.