Chinese
Chinese - Sichuan and Regional
Classic Mapo Tofu
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g soft tofu, cubed
- • 150g minced pork
- • 2 tbsp doubanjiang
- • 1 tbsp fermented black beans, rinsed and mashed
- • 1 tbsp Sichuan peppercorns, ground
- • 1 cup chicken stock
- • 1 tbsp light soy sauce
- • 1 tsp cornflour mixed with 2 tbsp water
- • 2 tbsp peanut oil
Preparation Steps
1
Phase 1
Simmer the tofu in salted water for 2 minutes and drain gently.
2
Phase 2
Fry the minced pork in the oil until lightly browned.
3
Phase 3
Add the doubanjiang and black beans and cook until the oil turns red.
4
Phase 4
Pour in the stock and soy sauce, add the tofu, and simmer for 8 minutes.
5
Phase 5
Stir in the cornflour slurry until glossy.
6
Phase 6
Dust with the ground Sichuan peppercorns and serve.