Chinese Mapo Tofu
Numbing, spicy tofu braise ready in twenty minutes.
Ingredients
- 400 g tofu
- 0.5 cup ground pork
- 2 tbsp chilli bean paste
- 1 cup stock
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Instructions
- 1
Fry ground pork with garlic and ginger.
- 2
Stir in doubanjiang and stock.
- 3
Slide in cubed tofu and simmer gently.
- 4
Thicken with cornstarch and add Sichuan pepper.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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