Tuna mapo tofu
SERVES 6 “Mapo tofu is one of my favourite dishes,” says Niland. “Any leftovers make an unbelievable jaffle.”
190 gm fresh ginger, peeled 190 gm garlic cloves, peeled 10 golden shallots, peeled 375 gm doubanjiang (see note) 300 ml grapeseed oil 80 ml (⅓ cup) Shaoxing rice wine 50 gm caster sugar 125 ml (½ cup) tamari 1 tbsp Sichuan peppercorns, toasted and ground 1 tbsp sesame oil 1.8 kg minced yellowfin tuna 200 gm silken tofu, cut into small cubes 1 bunch spring onions, finely sliced 40 gm (¼ cup) toasted sesame seeds 1 dried red chilli, finely sliced (optional) Steamed short-grain rice, to serve
1 Place ginger, garlic, shallots, doubanjiang and 150ml of the grapeseed oil in a food processor and blitz to a smooth paste.
2 Heat 100 ml of the remaining grapeseed oil in a large heavy-based saucepan over high heat. Add ginger paste and fry, stirring occasionally, for 8-10 minutes until fragrant, then reduce heat and simmer for a further 15 minutes. Stir in Shaoxing wine, sugar, tamari and one-third of the Sichuan peppercorns, then spoon mixture into a large bowl.
3 Wipe pan, add sesame oil and remaining grapeseed oil and heat over high heat. Working in two batches, fry tuna mince for 2 minutes, or until mince is coloured and has separated into strands, then stir through fried paste.
4 To assemble mapo tofu, return tuna mixture to saucepan and warm through over low heat. Add tofu, cover and heat for 3 minutes, then spoon into serving bowls. Top with spring onion, sesame seeds, chilli and remaining Sichuan peppercorns. Serve with steamed rice. Note Doubanjiang, a hot chilli broad bean paste, is available from Asian grocers.