Mapo Tofu with Pork Mince

Rinse 125g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 300ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow it to stand with the lid on for 5 minutes before serving.

First do your prep. Thinly slice the green chili, removing the seeds if you prefer less heat. Peel and thinly slice the garlic. Peel and finely chop the ginger.

Thinly slice the shallot and the spring onions.

Drain and cut the silken tofu into 3cm pieces.

Use a pestle and mortar to grind the Sichuan peppercorns into a fine powder.

Heat the oil in a small casserole or heavy bottomed pot over medium-high. Add the pork mince and brown until almost crisp. This will take 6-8 minutes.

Add the shallot, green chili, garlic, ginger, and most of the spring onions. Cook for around 3 minutes, stirring often, until softened and very fragrant.

Add the tomato puree and Sichuan peppercorns and cook, stirring constantly for around 1 minute, until dark and combined. Add the chicken stock and chili bean paste and bring to a simmer.

Mix ½ tbsp cornstarch and ½ tbsp water in a small bowl to form a slurry, then stir into the pot. Return to a simmer and cook for another minute just until slightly thickened. Add the tofu but do not stir as this will break up the tofu. Place the lid on and allow to cook for 5 minutes until piping hot.

Remove the lid and gently stir everything until combined. Serve the mapo tofu over rice and sprinkled with the rest of the spring onions and the basil leaves.

Ingredients

Equipment

Instructions

Notes

Nutrition