Mapo tofu

Prep 1 hour 15 min

Total 15 min

Mapo tofu, made easily at home.

oz ground pork, turkey or chicken

tsps soy sauce or tamari

3/4

tsp sugar

cloves garlic, finely chopped

tbsp canola oil

tsp seasame oil

tbsp szechuan peppercorns, slightly ground

tbsps Doubanjiang paste

tsps chili oil

cup vegetable stock

lb firm tofu, cut into 3/4 inch cubes

To serve

steamed rice

1-2

spring onions, chopped, to garnish

bird's eye chilis, finely chopped, to garnish

In a small bowl, combine meat, 1 tsp soy sauce (or tamari), 1/4tsp sugar, and half of the garlic. Cover and refrigerate for 45-60mins.
Heat canola oil and sesame oils in a large frying pan over medium-high heat. Add peppercorns, then the remaining garlic.
Add doubanjiang, chili oil, and stock, stirring until paste is fully dissolved. Add meat and cook for 5-6mins, stirring gently, until cooked through.
Add the remaining 1/2tsp sugar and 1 tbsp soy sauce and bring mixture to a boil. Stir in tofu and lightly simmer for 2-3 mins, until heated through.
Transfer to a platter and garnish with spring onions and chiles. Serve with rice