Mapo Tofu

Mapo Tofu (Má pó dòu fÇ”) actually translates to “Pock-marked old-lady tofu” … Trufax! I have only had this at a few (albeit, Japanese) restaurants in Australia. Obviously they cater for the Western palate, but I know that the original Chinese dish should be spicy. So spicy, in fact, that my Chinese friends tell me my lips should be numb!! (I was told to use “Doubanjiang ” fermented chili paste)

INGREDIENTS:

• 500g soft tofu (drained and cut into 1-2cm cubes)
• 3 tbsp peanut oil
• 200g ground pork (substitute with chicken)
• 2 cloves garlic (minced)
• 2 leeks (thinly sliced at an angle)
• 2 1/2 tbsp chili bean paste
• 1 tbsp fermented black beans
• 2 tsp ground Sichuan pepper
• 1 cup chicken stock
• 2 tsp white sugar
• 2 tsp light soy sauce
• salt (to taste)
• 4 tbsp cornflour (mixed with 6 tablespoons cold water)

Optional garnish:

• 1 tablespoon thinly sliced spring onions
  or
• 1/2 teaspoon crushed roasted Sichuan peppercorn

METHOD:

1. Heat peanut oil in a wok over high heat. Add pork and stir-fry until crispy and starting to brown (but not dry).
2. Reduce heat to medium, add garlic and leeks and stir-fry until fragrant.
3. Add chilli bean paste, black beans, and ground Sichuan pepper, and stir-fry for about 1 minute, until the oil is a rich red colour.
4. Pour in the stock and stir well.
5. Mix in the drained tofu gently; don’t stir or the tofu may break up.
6. Season with the sugar, soy sauce, and salt to taste. Simmer for about 5 minutes, allowing the tofu has absorb the flavours of the sauce.
7. Add the cornflour mixture in 2 or 3 stages, mixing well, until the sauce has thickened enough to coat the back of a spoon. (Don’t add more than you need).
8. Serve while still hot in a deep plate or wide bowl.
9. Garnish with optional spring onions or crushed Sichuan peppercorn.