Mapo tofu

Ingredients for 4 servings:

• 2 packs of tofu, fresh (approx. 400 g each)
• 200 g minced pork (not seasoned minced meat)
• 4 tbsp bean paste (Doubanjiang, Chinese chili bean paste)
• 6 garlic cloves, finely chopped
• 4 spring onions, cut into fine rings
• 2 tbsp Szechuan pepper
• 2 tbsp chili oil
• 2 tbsp ginger, finely chopped
• 2 tbsp rice wine or Chinese cooking wine
• 2 tbsp peanut oil
• 500 ml water
• 2 tbsp sea salt
• 2 tbsp, leveled rice flour or starch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A classic of Szechuan cuisine and one of the most popular dishes in China.

Cut the tofu into approximately 2 cm cubes. In a bowl, mix water and 2 tablespoons of salt, add the tofu pieces, and let it stand for at least 10 minutes. Then drain in a sieve. Roast the Sichuan peppercorns in a hot pan without oil. Then grind it finely in a mortar. Add the peanut oil to a hot pan and fry the minced meat until crispy. Add the chili oil, rice wine, chili bean paste, ginger, Sichuan peppercorns, half of the garlic, and 2/3 of the spring onions, and fry everything briefly. Top up with 500 ml of fresh water, add the tofu pieces, and simmer gently. Mix the rice flour with a little water in a cup, add it to the pan, mix everything thoroughly, and simmer for another 2 minutes, until lightly thickened. Then transfer to a bowl and sprinkle with the remaining garlic, spring onions, and some Sichuan peppercorns. Rice or Mantou goes best with it.