Mapo tofu

• 1 tablespoon Soy sauce
  Swaps (1)
• 3 cloves Garlic (chopped)
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil
• 1 piece Ginger (2 cm piece, chopped)
• 150 g Ground Pork
  Swaps (1)
• 2 teaspoons Cornstarch (mixed with 3 tablespoons of water)
• 250 ml Chicken Stock
  Swaps (1)
• 1 teaspoon Chilli Flakes (to taste)
• 2 u Spring Onions (thinly sliced)
• 300 g Jasmine Rice (to serve)
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 2 tablespoons Doubanjiang (chilli bean paste)
• 1 tablespoon Fermented Black Beans (chopped) (optional)
• 1 teaspoon Sichuan pepper (toasted and ground)
• 500 g Silken Tofu (firm or medium-firm)

Instructions

1. 1

   Cook the rice and keep it warm. Cut the tofu into 2 cm cubes and soak it in hot salted water for a few minutes while you prepare the rest: it firms up and will not break.

   20 min

2. 2

   Heat the oil in a wok and stir-fry the pork over high heat until browned and slightly crisp.

   4 min

3. 3

   Lower the heat, add the doubanjiang and fermented beans and fry for a minute, until the oil turns red. Add the garlic, ginger and chilli flakes and stir-fry for 30 seconds more.

   2 min

4. 4

   Splash in the Shaoxing wine, add the stock, soy sauce and sugar and bring to the boil.

   2 min

5. 5

   Drain the tofu, add it carefully and simmer gently for a few minutes so it absorbs the flavour, nudging it with the back of the spoon.

   5 min

6. 6

   Add the cornflour mixture in two or three goes, until the sauce thickens and turns glossy. Serve topped with the Sichuan pepper and spring onion, with rice on the side.

   2 min