Mapo Tofu

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Blanch tofu cubes gently in salted water and drain.

3. 3

   Brown pork, then fry doubanjiang, black beans, garlic and ginger in the fat. Use medium-high heat and work in batches if needed; allow about 6 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add stock and tofu; simmer without vigorous stirring. Keep only small bubbles breaking the surface and begin checking after 15 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Thicken lightly with cornstarch slurry in stages.

6. 6

   Finish with toasted ground Sichuan pepper and spring onions. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.