Chinese Mapo Tofu

1 block silken tofu, cut into cubes
250g minced pork
2 tablespoons fermented black beans, rinsed
1 teaspoon Sichuan peppercorns
2 cloves garlic
1 small onion, finely diced
2 spring onions, chopped
1 fresh red chilli, finely chopped
Handful dried red chillies, soaked and roughly chopped
400ml chicken stock
Vegetable oil, for stir frying
Fresh coriander, to garnish
Steamed rice, to serve

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Good pinch sugar

The Sauce
2 teaspoons chilli bean sauce
1 teaspoon gochujang
3 tablespoons Shaoxing rice wine
2 teaspoons light soy sauce
Cornflour slurry
2 teaspoons cornflour
3 tablespoons water

PREPARATION

Prepare the black bean paste

1. Rinse the fermented black beans lightly under cold water.
2. Pound the black beans together with Sichuan peppercorns and garlic to form a dark, powerful paste. This paste provides most of the base flavour.

Prepare the tofu

1. Carefully open the silken tofu following the natural lines of the pack.
2. Cut into even cubes, working slowly to keep the tofu intact. Set aside and avoid handling further.

Marinate the pork

1. Place minced pork into a bowl. Add light soy sauce, sesame oil and a pinch of sugar.
2. Massage thoroughly so the seasoning is evenly distributed.

Make the sauce

1. In a small bowl, mix chilli bean sauce, gochujang, Shaoxing rice wine and light soy sauce. Stir well.

COOKING

1. Heat a wok until smoking hot and add a drizzle of oil.
2. Add diced onion and spring onion. Stir fry briefly until half softened.
3. Add the black bean, garlic and Sichuan peppercorn paste along with fresh and dried chillies. Stir quickly.
4. Add the marinated pork and press into the wok. Break it up and cook until each grain of pork is separated and cooked through.
5. Pour in the prepared sauce and allow it to bubble and become slightly sticky.
6. Add the chicken stock and bring to a strong boil.
7. Add the tofu
8. Gently lower the tofu cubes into the boiling sauce.
9. Do not stir vigorously. Use a gentle folding motion to push the tofu into the sauce while keeping cubes intact.
10. Once simmering, add a little of the cornflour slurry, just enough to thicken to a silky consistency. Allow it to boil briefly so the starch cooks through.
11. To serve
12. Spoon carefully into a serving bowl.
13. Garnish generously with fresh coriander.

Serve immediately with steamed rice to soak up the rich, spicy sauce.

School of Wok Tips

• Add tofu last and handle gently.
• The sauce must boil before adding cornflour slurry.
• Use high heat at the beginning, then reduce slightly once liquid is added.
• Mapo Tofu should be spicy, savoury and lightly numbing.

FAQs

What makes Mapo Tofu numbing?
Sichuan peppercorns create the tingling mala sensation.

Can I make this vegetarian?
Yes. Replace pork with finely chopped mushrooms and use vegetable stock.

Why add gochujang?
It adds sweetness, colour and texture, though it is not strictly traditional.