Mapo tofu

35 MIN­UTES | SERVES 3 | EASY |

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veg­etable oil 3 tbsp firm tofu 200g, drained, pat­ted dry and cut into cubes silken tofu 50g spring onions 2, green tops only, chopped chilli oil 1 tbsp szechuan pep­per­corns ground to make 2 tsp

SAUCE veg­etable oil 3 tbsp szechuan pep­per­corns 1 tsp onion 1, finely diced gin­ger a thumb-sized piece, finely chopped gar­lic 5 cloves, finely chopped douban­jiang 3 tbsp (see cook’s notes) kombu stock 200ml (see cook’s notes) light soy sauce 2 tbsp soft brown sugar 1 tsp shaox­ing wine 1 tbsp

• To make the sauce, heat the veg­etable oil in a fry­ing pan, add the pep­per­corns and cook for 2-3 min­utes un­til fra­grant. Scoop the pep­per­corns out of the oil and dis­card. Add the onions to the in­fused oil in the same pan and cook for 10 min­utes un­til caramelised. Add the gin­ger and gar­lic, and fry for an­other few min­utes, then add the re­main­ing sauce in­gre­di­ents and sim­mer for 10-15 min­utes on a low heat un­til thick­ened.

• Heat an­other 3 tbsp of veg­etable oil in a fry­ing pan and add the firm tofu. Fry for 5 min­utes, turn­ing of­ten un­til golden and crisp. Drain on kitchen pa­per.

• Put the firm tofu onto a plate, pour over the sauce, and add the pieces of silken tofu, spring onions, a driz­zle of chilli oil and some of the ground szechuan pep­per.

PER SERV­ING 593 KCALS | FAT 32.8G SAT­U­RATES 2.4G | CARBS 11.3G | SUG­ARS 8.2G FI­BRE 1.8G | PRO­TEIN 62.1G | SALT 3.7G

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