My first official #Veguary post. The yummy, spicy, mouth numbing Sichuanese tofu favourite. This isn’t the first veggiefied Chinese dish I’ve done. Like before you can use the exact amounts of real pork mince or vegetarian substitute. You have to eat this with rice, no exceptions.
Ma Po Tofu:
450 g tender tofu (not too silken)
2 tbsp vegetable oil
1 tsp Sichuan peppercorns
1/2 tsp chilli flakes
1 tsp ground garlic
1 tbsp grated ginger
100 g mince (vegetarian or pork)
2 tbsp chilli bean paste
1 tsp fermented black beans, rinsed and lightly mashed
1 tsp garlic and black bean sauce
100 ml stock (veg or chicken)
pinch of sugar
1 tsp light soy
salt to taste
white pepper to taste
2 tbsp spring onions, finely sliced
1 tbsp sesame oil
1 pinch of white sesame seeds to garnish
Cut the tofu into 2 cm cubes. Place them in a large enough frying pan and carefully add boiling water to the pan until they are covered then add a small pinch of salt. This will make the tofu more tender to the bite. Set aside while you cook the rest.
Wok on medium-high heat. Once hot, add oil. When the oil is almost smoking, add the Sichuan peppercorns, chilli flakes and ginger. Stir until fragrant. Add your mince and stir fry until browned.
Lower the heat and add the garlic, chilli bean paste, and black beans. I like to add the garlic and black bean sauce for that extra black bean punch. The oil should get lovely and red.
Add the stock and carefully drain the tofu and add to the wok. Season to taste with the sugar, soy and white pepper. Taste it before you add any extra salt, it should taste spicy and really rich. Simmer for at least 5 minutes.
You’re ready to serve up. Finish with the spring onions, a drizzle of sesame oil and sprinkle of sesame seeds.