Mapo Tofu

Step 1
Bring water to the boil in a small pot, add washed jasmine rice and bring to the boil again. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.

Step 2
Prepare your ingredients. Finely slice the ginger and spring onions and finely dice the garlic. Drain your tofu and cut into 3cm cubes. Combine the chilli flakes, szechuan pepper, white pepper, oyster sauce, soy sauce, dark soy sauce and sugar in a bowl. Set aside.

Step 3
In a large fry pan, heat oil at a medium-high heat.

Step 4
Add pork and fry, being mindful to break it up so it doesn’t cook in lumps. Cook for 4-5 minutes until the liquid reduces.

Step 5
Reduce the heat to low, then add garlic, ginger, spring onion, black beans, and cooking wine. Cook for a further 3-4 minutes until everything combines and the colour deepens.

Step 6
Add chilli flakes, szechuan pepper, white pepper, oyster sauce, soy sauce, dark soy sauce, and sugar and water, stir to combine, continue cooking for 2-3 minutes. Add the tofu, gently mix and cook for 2-3 minutes.

Step 7
Transfer to a plate and garnish with sliced spring onion and coriander. Serve with steamed rice.