Ingredients
- 6 oz (170g) ground pork (pork mince)
- 2 teaspoons chili bean paste
- 14 oz (400g) silken tofu, drained and cut into 3/4 inch (2 cm) cubes
- 1/2 cup (125ml) low sodium chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons soy sauce
- 2 teaspoons minced fresh ginger
- 4 minced green onions (spring onions, scallions) - white part only
- 1 teaspoon white sugar
- 1 tablespoon sesame oil
- 2 minced garlic cloves
- 1 tablespoon roughly chopped fermented black beans (or black bean paste)
- 1/2 teaspoon Sichuan peppercorns, black seeds removed before grinding (optional)
- Minced green part of green onion, for garnish
Method
- Put the chicken stock in a bowl with the cornstarch, sugar and soy sauce, and stir.
- Heat a wok until hot, then add the sesame oil, ginger, garlic and green onions.
- Stir-fry until fragrant, then add the black beans and Sichuan pepper (if using) and keep stir-frying.
- Add the meat and break it up using a spatula; cook it until browned.
- Next add the fermented beans or bean paste.
- Add the tofu and toss to mix.
- Do not stir it else it will break up - you need to be careful with silken tofu.
- Pour the stock mixture over the tofu and pork, toss to coat and then boil until the sauce is thick.
- Serve the mapo tofu garnished with the green parts of the green onions.
- You can serve it with hot boiled rice and perhaps some steamed bok choy or similar.
Notes
If you are using firm tofu, add more stock because this type of tofu is drier.