Mapo tofu with pork

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g cubed silken tofu
• 225 g minced pork
• 120 ml oil
• 1–2 fresh chillies and 6–8 dried chillies
• 1/2 tbsp ground Sichuan pepper
• 3 tbsp minced ginger
• 3 tbsp minced garlic
• 1–2 tbsp spicy doubanjiang
• 160 ml low-salt chicken stock
• 60 ml water and 1 1/2 tsp cornflour
• 1 chopped spring onion

Step-by-step method

1. Warm the chillies in half the oil over low heat for 5 minutes; set aside.
2. Fry ginger and garlic in the remaining oil; add pork, breaking it up until cooked.
3. Stir Sichuan pepper and doubanjiang into the meat; add stock.
4. Mix cornflour with water and stir it in until the sauce thickens.
5. Gently fold in chilli oil and tofu; cook for 3–5 minutes and add spring onion.