Fiery mapo tofu

Sichuan peppercorns and ground meat with a tofu base

Flat lay view at mapo tofu dish with pork chives steamed rice an

This popular Chinese dish from Sichuan province consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban and douchi pastes, along with minced meat, traditionally beef or pork.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields3 Servings
Prep Time35 minsCook Time50 minsTotal Time1 hr 25 mins

INGREDIENTS
 6-10 dry red chillies (soaked in hot water)
 1 small onion
 1 cloves garlic
 2 fresh bird’s-eye chillies
 small handful of coriander
 300 g firm silken tofu (fresh or packaged tofu are both good)
 2 tsp preserved black beans
 1 tsp Sichuan peppercorns
 200 g pork mince or beef mince
 2 tbsp oil
 2 rice measuring cups long grain white rice (or brown)
FOR THE MARINADE
 1 tsp sesame oil
 pinch granulated sugar
 1 tbsp light soy sauce
FOR THE SAUCE
 2 tsp chilli bean paste or hot chilli paste
 2 tbsp light soy sauce
 3 tbsp rice wine
 1 tbsp Gochujang Korean pepper paste
 400 ml chicken stock
FOR THE CORNFLOUR PASTE
 2 tsp cornflour
 3 tbsp water

1

Dice the onion. Finely chop the garlic, bird’s-eye chillies and coriander. Cut the silken tofu into 2cm
cubes.

2

Wash and drain the preserved black beans, place them in a sealable plastic bag with the Sichuan
peppercorns and bash with a rolling pin until lightly crushed.

3

Place the meat in a bowl, add the marinade ingredients and massage together well with your hands. Mix the sauce ingredients together in a separate bowl.

4

Add 2 cups of rice to your rice cooker bowl at this point and fill to the white rice level 2 line. Use the ’WHITE RICE’, ’LONG GRAIN’ or ’REGULAR’ function on your rice cooker and press ’START’

5

Heat the oil in a wok over a medium-high heat until smoking-hot then add the onion. Stir-fry for 1 minute until the onions are lightly browned and starting to soften.

6

Add the garlic, black bean and peppercorn mix and chilli to the pan, followed immediately by the
marinated pork. Stir-fry for a further 2 minutes, until the pork/beef mince is separated and browned, then pour over the sauce and bring to a vigorous boil.

7

Add cornflour paste gradually until you get the desired thickness of the sauce then add the diced
tofu to the wok, reduce the heat to medium and simmer for 5 minutes, stirring gently so as not to
break up the tofu pieces. Continue to bubble away until the sauce has thickened and reduced by a third, but the dish is still nice and brothy.

8

Serve with rice in a large bowl and scatter over the finely chopped coriander togarnish.

Ingredients

INGREDIENTS
 6-10 dry red chillies (soaked in hot water)
 1 small onion
 1 cloves garlic
 2 fresh bird’s-eye chillies
 small handful of coriander
 300 g firm silken tofu (fresh or packaged tofu are both good)
 2 tsp preserved black beans
 1 tsp Sichuan peppercorns
 200 g pork mince or beef mince
 2 tbsp oil
 2 rice measuring cups long grain white rice (or brown)
FOR THE MARINADE
 1 tsp sesame oil
 pinch granulated sugar
 1 tbsp light soy sauce
FOR THE SAUCE
 2 tsp chilli bean paste or hot chilli paste
 2 tbsp light soy sauce
 3 tbsp rice wine
 1 tbsp Gochujang Korean pepper paste
 400 ml chicken stock
FOR THE CORNFLOUR PASTE
 2 tsp cornflour
 3 tbsp water

Directions

1

Dice the onion. Finely chop the garlic, bird’s-eye chillies and coriander. Cut the silken tofu into 2cm
cubes.

2

Wash and drain the preserved black beans, place them in a sealable plastic bag with the Sichuan
peppercorns and bash with a rolling pin until lightly crushed.

3

Place the meat in a bowl, add the marinade ingredients and massage together well with your hands. Mix the sauce ingredients together in a separate bowl.

4

Add 2 cups of rice to your rice cooker bowl at this point and fill to the white rice level 2 line. Use the ’WHITE RICE’, ’LONG GRAIN’ or ’REGULAR’ function on your rice cooker and press ’START’

5

Heat the oil in a wok over a medium-high heat until smoking-hot then add the onion. Stir-fry for 1 minute until the onions are lightly browned and starting to soften.

6

Add the garlic, black bean and peppercorn mix and chilli to the pan, followed immediately by the
marinated pork. Stir-fry for a further 2 minutes, until the pork/beef mince is separated and browned, then pour over the sauce and bring to a vigorous boil.

7

Add cornflour paste gradually until you get the desired thickness of the sauce then add the diced
tofu to the wok, reduce the heat to medium and simmer for 5 minutes, stirring gently so as not to
break up the tofu pieces. Continue to bubble away until the sauce has thickened and reduced by a third, but the dish is still nice and brothy.

8

Serve with rice in a large bowl and scatter over the finely chopped coriander togarnish.

Fiery mapo tofu
Handy-Tip-greedy-panda-blog-icon

Adjust the spice on this one by carefully using less or more chillies and peppercorns. Obviously less will reduce the heat but try it spicy and use the rice to cool the mouth