Photo by Zoshua Colah on Unsplash
Sichuan Mapo Tofu with Steamed Rice
Mapo-style tofu stew simmered with doenjang, fermented black beans, stock, cornflour slurry, and Sichuan peppercorns, served with steamed jasmine rice.
- 400 g firm tofu
- 150 g jasmine rice
- 4 pieces spring onions
- 3 pieces garlic cloves
- 15 g fresh ginger
- 2 tbsp soy sauce
- 15 g fermented black beans
- 20 g chilli bean paste
- 200 ml vegetable stock
- 10 g cornflour
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 5 g sichuan peppercorns
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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
Rinse jasmine rice until water runs clear, then cook in rice cooker or pot with 300ml water for 18 minutes
- Step 2
Cut tofu into 2cm cubes and set aside
- Step 3
Finely chop garlic, ginger, and white parts of spring onions
- Step 4
Slice green parts of spring onions for garnish
- Step 5
Toast sichuan peppercorns in dry pan for 2 minutes, then grind coarsely
- Step 6
Mix cornflour with 30ml cold water to make slurry
- Step 7
Heat vegetable oil in wok over medium-high heat
- Step 8
Add garlic, ginger, and white spring onions, stir-fry for 30 seconds
- Step 9
Add fermented black beans and chilli bean paste, cook for 1 minute
- Step 10
Pour in vegetable stock and soy sauce, bring to simmer
- Step 11
Gently add tofu cubes, simmer for 3-4 minutes
- Step 12
Stir in cornflour slurry to thicken sauce
- Step 13
Drizzle with sesame oil and sprinkle ground sichuan peppercorns
- Step 14
Garnish with green spring onions and serve over steamed rice
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