CHEN’S MAPO DOUFU

INGREDIENTS:

• 1 block of firm tofu

• 80g ground pork

• 1 garlic sprout

• 2tbs vegetable oil

• 1tbs Chinese chilli paste (doubanjiang)

• 1tsp sweet noodle sauce (tianmianjiang)

• 2tsp fermented black beans (douchi), minced

• 1tbs cayenne pepper

• 1tbs chilli oil

• 180ml soup stock

• 1tbs sake

• 1tsp soy sauce

• a dash of salt

• 2tbs starch paste

• 2tbs vegetable oil

• 1tsp ground Szechuan pepper (hua jiao fen)

METHOD:

1. Cut tofu from side into two halves of equal thickness. Dice halves into 2-centimetre cubes and boil in salted water until firm. Set aside. Mince white part of garlic sprout and cut green leaves into bite-size pieces.

2. Heat 2 tablespoons of oil in a wok and add ground pork. Cook at high heat until crispy and crumble. Add the doubanjiang, sweet noodle sauce, black beans, cayenne and half of chilli oil and stir-fry.

3. Drain water from tofu and add to sautéed meat mixture. Add soup stock and white part of garlic sprout. Simmer, while mixing occasionally. Add mixture of sake, soy sauce, a dash of salt and remaining chilli oil gradually to taste. Sprinkle in green part of garlic sprout.

4. Add starch paste and turn heat to medium. Stir slowly until sauce thickens and add vegetable oil. Serve in a serving dish.

SERVES 4