Tingly Mapo Tofu
Sichuan-style with Sichuan pepper that keeps the rice disappearing.
Ingredients
- Firm tofu1 block
- Ground pork120g
- Leek (naga-negi)1/2
- Doubanjiang (chili bean paste)2 tsp
- Tianmianjiang (sweet bean paste)1 tbsp
- Chicken stock200ml
- Cornstarch slurry2 tbsp
- Sichuan pepper1/2 tsp
Directions
- Cut the tofu into 2cm cubes, boil in salted water for 2 minutes and drain.
- Fry the ground pork until crisp, then add the doubanjiang and tianmianjiang to bring out the aroma.
- Add the stock and tofu and simmer for 3 minutes.
- Thicken with the cornstarch slurry in two additions, then scatter the leek and Sichuan pepper.