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Chinese Mapo Tofu with Pork Mince and Steamed Rice
Silken tofu and pork mince simmered with doubanjiang, garlic, ginger, chicken stock and soy, served over jasmine rice.
- 300 g silken tofu
- 150 g pork mince
- 150 g jasmine rice
- 2 tbsp doubanjiang
- 3 whole garlic cloves
- 20 g fresh ginger
- 4 whole spring onions
- 200 ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 1 tsp sichuan peppercorns
- 3 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to package instructions. Keep warm.
- Step 2
Cut silken tofu into 2cm cubes. Set aside gently.
- Step 3
Mince garlic and ginger. Slice spring onions, separating white and green parts.
- Step 4
Toast sichuan peppercorns in a dry pan for 2 minutes, then grind coarsely.
- Step 5
Heat oil in a wok over medium-high heat.
- Step 6
Add pork mince and cook for 4-5 minutes, breaking up with a spoon.
- Step 7
Add garlic, ginger, and white parts of spring onions. Cook for 1 minute.
- Step 8
Add doubanjiang and cook for 2 minutes until fragrant.
- Step 9
Add chicken stock and soy sauce. Bring to a simmer.
- Step 10
Gently add tofu cubes and simmer for 3-4 minutes.
- Step 11
Mix cornflour with 2 tbsp water and stir into the pan to thicken.
- Step 12
Sprinkle with ground sichuan peppercorns and green spring onions.
- Step 13
Serve immediately over steamed rice.
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