Mapo Tofu

Ainekset

2 pack medium / firm tofu, pressed against absorbent cloth & chopped into 2-3cm cubes

Sunflower oil

2-3 spring onions

Half bulb garlic, crushed

Ginger, grated

4 dried chillies, finely chopped

300g beef mince

Sesame oil

Light & Dark soy sauce

Black pepper

1tbsp Sichuan peppercorn, whole

Doubanjiang

Rice

Ohjeet

Marinate mince in sesame oil, soy sauce light+dark, black pepper (until it looks darker).

Cook mince in lots of oil until crispy. Then take out mince, leave in large mixing bowl.

Heat large pot on low heat with lots of oil. Add 2 big spoons doubanjiang immediately, stir until oil turns red. Then add aromatics, chilli and stir till fragrant.

Add mince and stir. Add tofu and 300-400ml water – just enough to almost cover tofu (much less than you think – can add more later). Bring pot to boil then simmer on low-medium heat [TIMING NEEDED].

To thicken, add 3 rounds of cornflour. Then add Sichuan peppercorns. Add soy sauce to taste. Serve with rice.