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Ma po beancurd

You'll need

  • 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

  • 01
  • 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.
Note Shaoxing wine and bean paste are available from Asian supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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