Photo by Nishino Minase on Pexels
Chinese Mapo Tofu with Fragrant Garlic Rice
Fried garlic and ginger with fermented black beans, tofu, and doubanjiang chilli, thickened with cornflour.
- 400 g firm tofu
- 225 g jasmine rice
- 30 g fermented black beans
- 45 g doubanjiang chilli bean paste
- 25 g fresh ginger
- 8 pieces garlic cloves
- 6 pieces spring onions
- 60 ml soy sauce
- 3 tbsp shaoxing rice wine
- 15 g cornflour
- 2 tbsp sesame oil
- 75 ml groundnut oil
- 8 g szechuan peppercorns
- 300 ml vegetable stock
- 10 g caster sugar
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Add to a shopping listHow the shopping list works →- Step 1
Drain tofu and cut into 2cm cubes, pat dry with kitchen paper
- Step 2
Rinse jasmine rice until water runs clear, then cook with 450ml water for 18 minutes until tender
- Step 3
Toast szechuan peppercorns in dry pan for 2 minutes, then grind to powder
- Step 4
Mince 4 garlic cloves and ginger, slice remaining garlic thinly, chop spring onions separating whites and greens
- Step 5
Rinse and roughly chop fermented black beans
- Step 6
Mix cornflour with 3 tablespoons cold water to make slurry
- Step 7
Heat 45ml groundnut oil in wok over high heat, gently fry tofu cubes for 3-4 minutes until golden, remove and set aside
- Step 8
Add remaining oil to wok, fry minced garlic and ginger for 30 seconds until fragrant
- Step 9
Add doubanjiang and black beans, stir-fry for 1 minute until oil turns red
- Step 10
Pour in vegetable stock, soy sauce, rice wine and sugar, bring to boil
- Step 11
Return tofu to wok, simmer for 5 minutes to absorb flavours
- Step 12
Add cornflour slurry, stir until sauce thickens, about 2 minutes
- Step 13
Meanwhile, heat sesame oil in separate pan, fry sliced garlic until golden and crispy
- Step 14
Stir spring onion whites into mapo tofu, cook for 1 minute
- Step 15
Fluff cooked rice with fork, mix in crispy garlic and oil
- Step 16
Serve mapo tofu over garlic rice, garnish with spring onion greens and ground szechuan pepper
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