Mapo tofu

Method

1. 1

   Step 1

   Bring a pan of water to a gentle simmer with the salt, slide in the tofu cubes and keep just below a simmer while you make the sauce. This seasons and firms the tofu.

   • 3 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   

2. 2

   Step 2

   Heat the oil in a wok (opens in a new tab) over medium-high heat. Fry the beef, breaking it up, until browned and slightly crisp.

   • 4 min
   • medium-high heat
   • Wok (opens in a new tab)

   

3. 3

   Step 3

   Lower the heat, add the chilli bean paste (opens in a new tab) and fry until the oil turns red, then add the black beans if using, chilli flakes (opens in a new tab), garlic (opens in a new tab) and ginger and fry until fragrant.

   • 2 min
   • medium-low heat

   Frying the bean paste slowly in the oil is what gives the dish its colour.

4. 4

   Step 4

   Pour in the stock, soy sauce (opens in a new tab) and sugar (opens in a new tab) and bring to a simmer. Drain the tofu and slide it in, nudging it with the back of a spatula rather than stirring. Simmer gently.

   • 4 min
   • medium heat
5. 5

   Step 5

   Stir the cornstarch (opens in a new tab) with the water and add it in two or three additions, swirling the wok (opens in a new tab), until the sauce coats the tofu.

   • 1 min
   • medium heat
6. 6

   Step 6

   Scatter over ground Sichuan pepper and spring onion (opens in a new tab) and serve at once with rice.