Chinese Pork with Tofu (Mapo D

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Minced pork		150g
Tofu		1
Spring onions		2
Seasonings:
Chinese chilli bean sauce		1 tbsp
Sweet soybean sauce (tenmenjiang)		1 tbsp
Salted black soybean sauce (douchi)		1 tsp
Chilli powder		1 tsp
Garlic		1 tsp
Vegetable oil		2 tbsp
Chicken stock		180ml
Sake		1 tbsp
Soy sauce		1 tbsp
Salt & pepper		a little
Potato starch in water		as required
Chilli oil		as you like
Vegetable oil		1 tsp
Sansho pepper powder		as required

Method

Prep

10min

Cook

10min

Mix all the seasoning ingredients (from chilli bean sauce to chopped garlic) together in a bowl.

Cut the tofu into 36 pieces and put into boiling salted water for 2-3 minutes.

In the meantime, heat a frying pan and add the vegetable oil. Fry the minced pork on high heat until browned and separate. Add the seasonings from Step 1 when you see the fat run clear.

Stir everything together well in the pan to get extra flavour out of the soybean sauces.

Add the chcken stock. When the tofu is bubbling away in the boiling water, scoop out and add to the frying pan.

Add the sake, soy sauce and season with salt & pepper. Add the finely chopped spring onions.

Turn the heat off and add the potato starch in water a bit at a time to thicken the sauce. Add the chilli oil here if you like and 1 tsp vegetable oil.

Transfer to a serving dish and sprinkle with the sansho pepper powder before serving.

Tips & Note

●If you don't have sweet soybean paste, use red miso
●When you boil the tofu in salted water, it will become spongier and absorb more flavours but don't overboil or it will be too firm

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