I used to cook a delicious (but not very authentic) Mapo tofu or Grandma’s beancurd. Since I’m now more familiar with Sichuan food, here’s a more authentic and spicy version.
You will need some Sichuan pantry staples – Sichuan peppercorns, spicy bean paste (doubanjiang) and homemade chilli oil – for this recipe. If you don’t have any chilli oil, it’s quite easy to make. Or, if you just want to make enough for this recipe just heat some oil, add chilli flakes and cook until fragrant and crisp but not burnt. Set aside for later. Heat a dry pan and roast 4 – 5 teaspoons of Sichuan peppercorns. When they have cooled, grind them coarsely. Meanwhile, heat some oil in a wok and add 8 minced cloves of garlic and an equivalent amount of finely minced fresh ginger. Add ¾ of the ground Sichuan peppercorns and 340g (¾ lb) of minced pork, breaking it up while it’s cooking. When it’s cooked through add ¾ – 1 cup of chicken stock and 1 tablespoon of spicy bean paste. Make a slurry of 3 teaspoons of cornflour (cornstarch) with some cold water and, while stirring, add it to the simmering sauce. When it thickens add 500g (1 lb) of classic soft tofu cut into cubes and let it heat up in the sauce. Finally, add a few tablespoons of chilli oil, including the chilli. Check for seasoning and adjust according to taste. Garnish with the remaining Sichuan peppercorns and some chopped spring onions (scallions). Serve with steamed rice and green vegetables like these baby bok choy (pak choi) with oyster sauce.
michelle picker cooks 