Name: Ma po beancurd
Yield: 4
Ingredients: 60 ml (¼ cup) Shaoxing wine (see note); 2 tbsp dark soy sauce; 2 tbsp bean paste (see note); 2 small red chillies, finely chopped; 1 long red chilli, thinly sliced; 2 tbsp peanut oil; 500 gm minced pork; 1 large garlic clove, finely chopped; 2 cm piece of ginger, finely chopped; 2½ tsp crushed Sichuan pepper; 1 green onion, finely sliced; 500 gm silken tofu, cut into 3cm pieces; ½ tsp cornflour mixed with 1 tsp water; To serve: steamed jasmine rice

Ma po dou fu

Ingredients

60 ml (¼ cup) Shaoxing wine (see note)

2 tbsp dark soy sauce

2 tbsp bean paste (see note)

2 small red chillies, finely chopped

1 long red chilli, thinly sliced

2 tbsp peanut oil

500 gm minced pork

1 large garlic clove, finely chopped

2 cm piece of ginger, finely chopped

2½ tsp crushed Sichuan pepper

1 green onion, finely sliced

500 gm silken tofu, cut into 3cm pieces

½ tsp cornflour mixed with 1 tsp water

To serve: steamed jasmine rice

Method

Main

1.Combine Shaoxing wine, soy sauce, bean paste and chillies in a bowl and set aside. Heat oil in a wok over high heat, add pork, garlic and ginger and stirfry until starting to brown (1-2 minutes). Add Sichuan pepper and stirfry to combine, then add soy mixture and white part of green onion and bring to the boil, then reduce heat to medium-high and cook until pork is cooked through and tender (8-10 minutes). Add tofu and cornflour mixture and stir gently until sauce is thickened slightly and tofu is warmed through (1-2 minutes). Serve scattered with remaining green onion and steamed rice to the side.