Vegan Mapo Tofu

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the tofu into 2.5-cm (1-in) cubes and bring a pan of water to a low simmer along with the salt. Carefully add the tofu to the salted water and poach for 10 minutes.

Step 2

Remove gently with a slotted spoon. Toast the Sichuan pepper and dried chillies in a dry frying pan until aromatic and beginning to colour, then leave to cool and grind to a coarse powder.

Step 3

Add the oil to the pan and place over a high heat, then add the bird’s eye chilli. Fry for a minute or two, then add the garlic, ginger and pork and fry until the pork is browned. Add the black beans, sugar and the ground Sichuan pepper and chillies. Cook for a few minutes, stirring often, so the flavours meld.

Step 4

Add the vegetable stock and sesame oil and bring to the boil, then stir in some (not all) of the cornflour-water mixture. Let the sauce boil for a few minutes to thicken, stirring continuously; add more cornflour slurry if you want it thicker (it should be quite thick). Taste the sauce and adjust seasoning with Soy sauce. Gently stir in the tofu, using a pushing motion with the back of your spatula and shaking the pan to coat the tofu without breaking it up.

Step 5

Serve with rice or noodles, and top with fresh coriander, spring onions, sesame seeds and sansho.