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Mapo Tofu with Sichuan Peppercorns

Name: Mapo Tofu with Sichuan Peppercorns
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 portions
Cuisine: chinoise
Ingredients: 400 g silken tofu; 200 g ground pork; 250 g cooked white rice; 40 g green onions; 1 tbsp Sichuan peppercorn; 2 tbsp doubanjiang chili paste; 3 tbsp soy sauce; 3 clove garlic; 10 g fresh ginger; 2 tbsp neutral oil; 1 tbsp cornstarch; 150 ml water

Silken tofu pan-fried in a spicy and numbing Sichuan sauce with ground pork and vegetables.

23 min2 servings380 kcalDifficulty: Easy

Ingredients

400 g silken tofu
200 g ground pork
250 g cooked white rice
40 g green onions
1 tbsp Sichuan peppercorn
2 tbsp doubanjiang chili paste
3 tbsp soy sauce
3 clove garlic
10 g fresh ginger
2 tbsp neutral oil
1 tbsp cornstarch
150 ml water

Instructions

Step 1
Cut the tofu into regular 2 cm cubes.
Step 2
Heat the oil in a wok over medium-high heat.
Step 3
Stir-fry garlic and ginger for 30 seconds until fragrant.
Step 4
Add the ground pork and cook for 4 minutes, breaking it up as it cooks.
Step 5
Add the doubanjiang paste and Sichuan peppercorns, cook for 1 minute while stirring.
Step 6
Pour in the soy sauce and water, and stir.
Step 7
Mix the cornstarch with 2 tbsp of cold water and pour into the wok, stirring.
Step 8
Gently add the tofu cubes and heat for 3 minutes without stirring too vigorously.
Step 9
Garnish with green onions and serve over hot rice.

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