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Ma po tofu jaffles

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?
Ma po tofu jafflesBen Dearnley
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Ma po tofu is amazing in a jaffle, the silken tofu making the filling almost like custard. For a vegetarian version, use 200gm finely chopped Swiss brown mushroom in place of the pork.

Ingredients

Ma po tofu

Method

1.For ma po tofu, combine Shaoxing wine, soy sauce, doubanjiang and chillies in a bowl. Heat oil in a wok over high heat, add pork, garlic and ginger and stir-fry until starting to brown (1-2 minutes). Add Sichuan pepper and stir to combine, then stir in Shaoxing wine mixture, spring onion, stock and chilli sauce. Bring to the boil, then reduce heat to medium-high and cook, stirring occasionally, until pork is cooked through (8-10 minutes). Add tofu and cornflour mixture and stir gently until sauce is thickened slightly and tofu is warmed through and coated (1-2 minutes). Cool briefly.
2.Heat a jaffle maker. Butter bread and place half, butter-side down, on a sheet of baking paper. Cover with ma po tofu, spreading a little thicker in the centre and leaving a 5mm border, then sandwich with remaining bread, butter-side up. Toast in batches in jaffle maker until golden brown (3-5 minutes).

Doubanjiang, a hot chilli broad bean paste, is available from Asian grocers.

Notes

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