Mapo-style tofu with pork and black beans
Mapo tofu is a classic Sichuan dish and a real favourite of mine. My version is really quick to put together and makes a great addition to a feast, or a perfect midweek meal with some greens and rice. You can store leftover black beans in a ziplock bag in the freezer. Use minced chicken if you prefer.
Quick mapo tofu makes a perfect midweek meal. Photo: Marcel Aucar
Have your say
70ml vegetable oil
10cm piece ginger, peeled and julienned
5 garlic cloves, finely sliced
300g fine pork mince
1 brown onion, sliced in half moons from tip to root
300g green beans, finely sliced in rounds
2 tsp sesame seeds
3 tbsp black beans, soaked in 2 tbsp boiling water for 20 minutes
1/2 tsp chilli powder, plus extra
2 tbsp light soy sauce
4 tbsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp sugar
500g organic silken tofu
1/2 bunch coriander, leaves picked
1 1/2 tsp crushed Sichuan pepper
steamed rice, for serving
1. Heat a wok or large frying pan over high heat until quite hot. Add half the vegetable oil and once shimmering add the ginger and garlic. Cook for about 20 seconds, taking care not to burn. Add the mince and stir-fry vigorously for two minutes. Tip out of the wok into a bowl and set aside.
2. Add the remaining oil, onion, green beans and sesame seeds to the wok and stir-fry for two minutes.
3. Add the black beans, chilli powder, soy sauce, oyster sauce, sesame oil, sugar and cooked mince and stir-fry for two minutes.
4. Add the tofu, breaking it up as you go, and the coriander, and simmer for 30 seconds. Tip into your serving dish, sprinkle over the Sichuan pepper, dust with a little extra chilli powder and serve with rice.
1. You can spice this up a little with fresh green chilli or Chinese chilli oil.
2. Try this with minced chicken rather than pork.
3. Instead of green beans you could use snake beans or even frozen peas.