Mapo tofu

Step 1/4

• 350 g silken tofu
• 1 green onion
• 10 g ginger
• 2 cloves garlic

• large bowl
• cutting board
• knife

Cut the silken tofu into equal pieces (approx. 2.5cm / 1 in.). Soak in salted water for approx. 5 min., then remove and set aside. Slice green onion, mince garlic, and dice onion and ginger.

Step 2/4

• 20 g bean paste
• 20 g fermented soy beans
• 1 tsp dark soy sauce
• 60 ml rice wine
• vegetable oil for frying

• large frying pan or wok

Heat oil in the pan over medium-high heat, add ground pork and fry until browned. Add the bean paste, fermented soy beans, green onion, ginger, garlic and dark soy sauce, then deglaze with the rice wine.

Step 3/4

• 100 ml water (divided)
• 1 tsp sugar
• 10 g cornstarch
• salt

Add water and silken tofu to wok, then add salt and sugar, and cook everything for approx. 3 min. Mix together cornstarch with a little water to form a slurry, then add to pan and incorporate.