Minced pork 猪肉碎 150g
Cooking oil 食油 30g
Garlic 蒜茸 2 cloves
Red chilli 红辣椒 1/2 no (optional)
Fermented chilli bean paste 辣豆瓣酱 2 tblsp
Pressed tofu 板豆腐 1pack (cut into cubes)
Water 水 50ml
Corn flour/ potato flour 玉米粉/薯粉 1 tblsp
Water 水 1 tblsp
Spring onion 青葱 2 stalks (diced)
Szechuan peppercorn oil 四川花椒油 1 tblsp (optional)
Warm up oil in frying pan over medium low heat, add garlic, sauté until fragrance is released.
Add minced pork, sauté over medium high heat, until colour changes.
Reduce heat to medium low, add red chilli and fermented chilli bean paste, sauté to mix well.
Add tofu cubes and water, bring to boil.
Gradually pour in starch water to achieve the consistency that you preferred for gravy.
Add spring onion dices, transfer mapo tofu to plate, drizzle with Szechaun peppercorn oil to enhance the flavour of dish.
1. Pressed tofu is ideal for cooking this dish, you may use any brand.
2. To prepare Szechuan peppercorn oil – put 2 tablespoons of Szechuan peppercorn, 2pcs of star anise, 1 small stick of cinnamon in a mixing bowl. Pour hot oil (about 6 tablespoons) onto the ingredients to release the flavour into the oil.