Born in Sichuan and raised in Chongqing, this dish is like my personality — soft, spicy, and might make you cry, says He Huang. The name “Mapo” means “pockmarked granny”, proving that beauty fades, but flavour never does. This is classic Sichuan-Chongqing comfort food: fiery, numbing and addictive.
Ingredients
Instructions
Place the Sichuan peppercorns into a dry frying pan over low heat and toast until fragrant. Transfer to a mortar and pestle and crush lightly, then set aside.
Heat the oil in a large wok or frying pan over medium heat. Add the garlic, ginger and doubanjiang, stir-frying until the oil turns red and aromatic. Add the pork mince and stir-fry until browned. Stir through the black beans, chilli flakes and half the Sichuan peppercorns.
Pour in the stock, soy sauce and sugar, then bring to a simmer. Gently slide in the tofu and simmer for a further 5 minutes. In a small bowl, whisk together the cornflour and water to form a slurry, then gently pour into the pan, simmering until the sauce turns glossy and thickens. Remove from the heat.
Sprinkle the mapo tofu with the remaining Sichuan peppercorns and spring onion. Serve with rice.
