Mapo tofu

1. 1

   Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside.

2. 2

   Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute.

3. 3

   Add the pork mince and fry for 5 minutes.

4. 4

   Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant.

5. 5

   Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2-3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking.

6. 6

   Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing.

7. 7

   Garnish with the spring onion greens and chilli oil and serve with the rice.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.