Ma Po Tofu

Ingredients

• 450 gfirm tofu, cut into 2cm cubes
• 100 gground beef, used as a flavour garnish rather than the main protein
• doubanjiang (fermented chilli bean paste), approx 1.5 tsp
• fermented black beans, approx 1/2 tsp
• 1 tbspchilli pepper flakes, in context this is chilli/hot pepper flakes
• sichuan peppercorn (ground), approx 1/2 tsp; adds the signature numbing sensation
• 6scallions (spring onions), white parts for cooking, green tops for garnish
• 2garlic cloves, finely chopped
• 4 slicesfresh ginger, finely chopped
• 1 tbspsoy sauce
• sesame oil, approx 1/2 tbsp; used to season the beef
• 2 tbspvegetable oil
• 400 mlwater, main cooking liquid
• 1 tbspcornstarch, mixed with 2.5 tbsp water to make a slurry
• salt

Method

1. 1

   Season the ground beef with a pinch of salt and the sesame oil. Mix and set aside. Make the cornstarch slurry by mixing 1 tbsp cornstarch with 2½ tbsp cold water in a small bowl.

2. 2

   Cut the tofu into 2cm cubes. Bring a pan of salted water to a boil, gently slide in the tofu and blanch for 1 minute. Drain carefully and set aside.

3. 3

   Heat 2 tbsp vegetable oil in a wok over high heat. Fry the ground beef until crispy. Transfer the beef out with a slotted spoon, leaving the oil in the wok.

4. 4

   Reduce heat to low. Fry the doubanjiang in the oil for 1 minute. Add the garlic, scallion whites and ginger; cook 30 seconds until fragrant. Stir in the chilli flakes.

5. 5

   Add 400ml water and bring to a boil over high heat. Gently slide in the tofu cubes. Add the soy sauce and crispy beef. Reduce heat and simmer for 6–8 minutes. Stir in the scallion greens.

6. 6

   Stir the cornstarch slurry and pour in half, stirring gently. Wait 30 seconds, then pour in the remaining half. The sauce should thicken and coat the tofu.

7. 7

   Transfer to a serving dish. Sprinkle with ground Sichuan peppercorn and extra scallion greens. Serve immediately with steamed rice.