Main course

Mapo Tofu

Tender tofu with pork, fermented beans, and a spicy, numbing Sichuan sauce.

What you’ll need

• soft tofu: 700 g
• ground pork: 300 g
• doubanjiang: 70 g
• fermented black beans: 30 g
• chicken stock: 400 ml
• soy sauce: 35 ml
• Sichuan peppercorns: 8 g
• vegetable oil: 30 ml
• garlic: 25 g
• ginger: 25 g
• scallions: 80 g
• cornstarch: 15 g
• water: 60 ml
• chile oil: 30 ml
• sugar: 5 g

How to make it

1. Cut the tofu into 2 cm cubes. Lower into barely simmering water for 2 minutes and lift out gently; warming firms the surface and helps the cubes hold their shape.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.