Mapo Tofu

Method

1. 1

   Warm the tofu

   Bring a pan of water to a gentle simmer. Slide in the tofu and simmer for 3 minutes to firm it up, then drain carefully.

2. 2

   Bloom the pepper

   Heat the oil in a wok over medium heat until shimmering. Add 1/2 tsp of the ground Sichuan pepper and fry for 10 seconds, until fragrant but not darkened.

3. 3

   Fry the pork

   Add the pork and turn the heat to medium-high. Fry for 4 to 6 minutes, breaking it up, until browned and crisp at the edges and cooked to 71°C (160°F).

4. 4

   Fry the paste

   Lower the heat to medium. Add the doubanjiang and 1 tbsp chilli oil and fry for 30 to 45 seconds, stirring, until the oil turns red and smells fragrant.

5. 5

   Make the sauce

   Add the garlic and ginger and stir for 30 seconds. Pour in the stock and soy sauce and bring to a gentle simmer.

6. 6

   Simmer the tofu

   Slide in the tofu and simmer over low heat for 5 minutes, nudging the wok rather than stirring, so the cubes stay whole.

7. 7

   Thicken

   Stir the cornflour slurry and pour it in a little at a time, nudging gently, until the sauce turns glossy and clings to the tofu. Simmer for 1 minute.

8. 8

   Finish

   Turn off the heat and fold in the spring onions, sesame oil and the rest of the Sichuan pepper. Taste and add a pinch of salt or more chilli oil if you like.

9. 9

   Serve

   Spoon over bowls of hot rice and eat straight away, with extra chilli oil on the table.

Tips

• Cook the rice before you start, or use leftover rice reheated until steaming. The tofu itself takes about 25 minutes.
• For a fierier bowl, add the second tablespoon of chilli oil with the doubanjiang.
• If the sauce is still thin after the first slurry, stir up the extra one and add it a little at a time.
• Medium-soft tofu holds together better than very soft if you're new to the dish.

Swaps

• Use minced beef instead of pork, cooking it to 71°C (160°F).
• Use vegetable stock instead of chicken stock.
• Serve with plain short-grain rice instead of jasmine.

Storing

Keep in an airtight container in the fridge for up to 2 days. Reheat gently in a pan until steaming hot, adding a splash of water if the sauce has thickened.