MAPO TOFU CURRY RECIPES

Steps:

• Heat the Sichuan peppercorns in a dry frying pan over medium-high heat until just starting to smoke. Then use a mortar and pestle to grind to a fine powder. Set aside for later. To prepare the tofu, carefully cut open the packet, drain away the liquid and tip the tofu out onto a cutting board. Cut the tofu into bite-sized cubes. Heat a saucepan of water over high heat. When the water is at a gentle simmer (don’t rapidly boil the water or the tofu might break up), add a generous couple of pinches of salt. Then carefully add the tofu pieces. Simmer gently for 2-3 minutes then turn the heat off and allow the tofu to steep in the hot, salty water. In a wok or large frying pan over high heat, add the oil. Then add the pork mince and cook, breaking up the meat for 2-3 minutes. Then add the douban jiang and cook, stirring for about 2 minutes. Then stir through the garlic, ginger and chilli powder. Stir-fry for half a minute. Then add the chicken stock, soy sauce, dark soy sauce, sugar and vinegar. Bring to a simmer then turn the heat down to medium and cook for 3-4 minutes or until the liquid has reduced by about a quarter and is starting to thicken. Stir through the cornflour mixture. Now add the Sichuan peppercorn powder. Taste and season with extra salt or soy sauce if needed. Now use a slotted spoon to drain the tofu and add it to the pork mixture. Drizzle over the sesame oil and gently toss. Transfer to a serving bowl and sprinkle with spring onions. Serve with steamed rice. *NOTES: Douban jiang is a spicy fermented chilli bean paste. Find it at your Asian grocery store.

Steps:

• Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.
• Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it’s crispy. Remove with a slotted spoon but leave the oil behind.
• Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.
• Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.
• Add the chilli oil, if using, and sprinkle over the Sichuan peppercorns. The sauce shouldn’t need seasoning with salt, as many of the ingredients are salty already. Serve with boiled white rice.