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Mapo Tofu

Mapo Tofu

Prep time: 25 minServes: 4

Pairs with

The numbing heat of Sichuan pepper and the doubanjiang paste want a wine with fruit and a touch of sweetness — think off-dry riesling or a fruity rosé that soothes the palate.

Ingredients

  • 500g silken tofu, cubed
  • 2 tbsp chilli bean paste (doubanjiang)
  • 1 tbsp fermented black beans, chopped
  • 3 garlic cloves, finely minced
  • 2cm ginger, finely minced
  • 4 spring onions, sliced
  • 1 tsp Sichuan pepper, ground
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 200ml vegetable stock
  • 1 tbsp cornstarch + 2 tbsp water
  • 1 tbsp sesame oil
  • Jasmine rice to serve

Method

  1. 11. Heat oil in a wok. Fry chilli bean paste and black beans for 1 minute.
  2. 22. Add garlic and ginger, fry 30 seconds.
  3. 33. Pour in stock, soy sauce and sugar. Bring to a boil.
  4. 44. Gently slide in the tofu cubes. Simmer 5 minutes without stirring too much.
  5. 55. Add the cornstarch mixture, gently stir until the sauce thickens.
  6. 66. Sprinkle with Sichuan pepper and sesame oil. Top with spring onions.
  7. 77. Serve with steamed jasmine rice.