Mapo tofu Szechuan style

Ingredients for 2 servings:

• 350 g silken tofu, firm
• 150 g minced pork
• 1 ½ tbsp bean paste (chili bean paste)
• 1 tbsp soybeans, black, fermented
• 2 cloves garlic
• 3 cm ginger
• 2 spring onions
• 1 tbsp Szechuan pepper
• 1 tbsp sugar
• 2 tsp cornstarch
• 300 ml water
• Soy sauce
• Sesame oil, roasted
• chili oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan or with pork

Lightly roast the Sichuan peppercorns in a pan. They should be lightly browned and smell good. Grind them in a mortar and pestle. Cut the tofu into 1.5-2 cm cubes and cook in simmering water for about 3 minutes, then strain. Finely chop the garlic, ginger, spring onions, and soybeans. Set the dark green part of the spring onions aside. Dissolve the cornstarch in the water. Heat a little neutral oil in a wok or large pan until boiling. Lightly fry the previously chopped ingredients. Unless you’re cooking vegan, add the pork and fry until crumbly. Add the chili bean paste and fry briefly. Deglaze with the starch water and bring back to a boil. Add the sugar and Sichuan peppercorns. Carefully fold in the tofu. Season with soy sauce. Drizzle with a few drops of chili and sesame oil. Garnish with the green parts of the spring onions and serve immediately. Serve this dish with perfectly cooked jasmine rice.