Mapo Tofu with Sticky Rice

Ingredients · per serving

• 200 ml Chicken stock
• 1 tsp Chili oil
• 2 tbsp Doubanjiang
• 4 cloves Garlic
• 2 tbsp Sunflower oil
• ½ tsp Caster sugar
• 350 g Silken tofu
• 1 tsp Sichuan peppercorns
• 2 tsp Fresh ginger
• 1 tbsp Soy sauce
• 150 g Sticky rice
• 1 tbsp Cornflour
• 2 stalks Spring onion
• to taste Salt
• 100 g Pork mince
• 1 small Red chili

Instructions

1. Rinse the sticky rice. Steam over simmering water 20-25 minutes until tender. (Or jasmine rice if pressed for time.)
2. Cube the silken tofu into 2cm pieces. Be gentle — it tears easily. Slide into a bowl of warm salted water to season while you make the sauce.
3. Toast the Sichuan peppercorns in a dry pan over medium-low heat for 1 minute until fragrant. Crush in a pestle and mortar (or with the back of a knife).
4. Heat 2 tbsp oil in a wok or wide pan over medium-high heat. Add the minced pork. Stir-fry 3-4 minutes until crispy.
5. Add the minced garlic, ginger and chopped chili. Stir 30 seconds.
6. Add the doubanjiang (fermented bean paste). Stir 60 seconds — the oil should turn deep red.
7. Pour in the chicken stock, soy sauce, sugar and crushed Sichuan peppercorns. Bring to a simmer.
8. Drain the tofu and slide into the sauce. Don't stir vigorously — fold gently so the pieces stay intact. Simmer 4 minutes. Mix the cornflour with 2 tbsp cold water, stir in to thicken. Off the heat, drizzle with chili oil and scatter sliced spring onion. Plate over rice.

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