Mapo Tofu with Crispy Rice
Crispy fried rice with tofu cubes, Sichuan peppercorns and dried chillies, tossed with garlic, ginger, soy and vinegar.
- 300 g firm tofu
- 1 tsp Sichuan peppercorns
- 3 whole dried red chillies
- 4 whole garlic cloves
- 15 g ginger
- 2 whole spring onions
- 200 ml vegetable stock
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornflour
- 3 tbsp vegetable oil
- 150 g short-grain white rice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to packet instructions; spread on a baking tray and cool completely.
- Step 2
Cut tofu into 2cm cubes and gently pat dry with kitchen paper.
- Step 3
Toast Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant; grind coarsely and set aside.
- Step 4
Slice dried chillies in half lengthways and remove seeds; mince garlic and ginger.
- Step 5
Heat 2 tbsp oil in wok over high heat; add cooled rice and stir-fry for 4-5 minutes until golden and crispy; transfer to serving bowls.
- Step 6
Add remaining 1 tbsp oil to wok; add chillies, garlic, and ginger; fry for 30 seconds until fragrant.
- Step 7
Pour in vegetable stock and bring to simmer; add soy sauce and rice vinegar.
- Step 8
Gently add tofu cubes and simmer for 8-10 minutes; mix cornflour with 1 tbsp water and stir into sauce to thicken.
- Step 9
Sprinkle ground Sichuan peppercorns over tofu; simmer for 1 minute.
- Step 10
Ladle mapo tofu over crispy rice; garnish with sliced spring onions and serve immediately.
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