Traditionally a mapo tofu is made with chilli bean sauce but when there are heat hesitant mouths to feed, I find adding the “hoo hahh too hot” as well as the glorious lemony heat of the Sichuan can be a bit much.. Best to keep everyone (big and small) happy with the option of personal additions. 

 

This is the ultimate mid week dinner. Fast and furious over the heat and lip-smacking dinner glory on the table within thirty minutes. Winning. 

2 tsp flavourless oil

4 cloves garlic, crushed

2 tbsp freshly grated ginger

1 generous tbsp freshly ground Sichuan peppercorns plus 1 tsp for serving

2 tbsp kecap manis (sweet soy)

2 tbsp soy bean paste

2 tbsp Shaoxing cooking wine

2 tbsp oyster sauce

½ – ¾ cup chicken stock

 

600g silken tofu, cubed

chilli threads or chilli flakes

Finely sliced spring onion or chopped coriander

Add the pork, sesame oil, sweet soy and sea salt flakes in a bowl. Work through until combined then set aside while you measure out the remaining ingredients. It helps to have everything ready to go because once your pan is on the heat, you need to work quite quickly adding everything in.

Place a wok or frying pan over high heat. Once hot, add the oil and add the pork. Stir fry, stirring constantly until browned, 2-3 minutes. Add the garlic, ginger and Sichuan pepper and cook until fragrant, about 30 seconds – 1 minute. Add the remaining ingredients. Turn heat to a simmer and allow it all to incorporate and thicken slightly, this will take about 5 minutes.

Remove from the heat and gently stir through the tofu and extra teaspoon of Sichuan pepper. Be really gentle here – that tofu is soft, and you want the glorious orbs to stay intact, not broken down into a gloopy mess.
Serve immediately with some steamed rice and scattered with the spring onions or chopped coriander.