Fast Recipes

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

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.


Ma po tofu


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.


Related stories