Mapo Tofu

I’m sick. And when I’m sick I crave two things; Soup, and Spicy things. I made Minestrone over the weekend, but it didn’t hit the spot. Today I have the day off work, and I’m sure if my Boss read this blog they would mention that if I can cook myself a meal and blog about it, I can sit at my desk and scream profanities at my computer screen for 9 hours (A typical work day). But instead, I’m throwing caution to the wind and writing a blog at home. So before I die of crippling manflu, on to the Spicy!


Firm Tofu
Pork Mince
Chilli Bean Sauce (I like this one from Lee Kum Kee)
Salted Black Beans (These come in a bag from your local asian grocery, you can use tinned Black beans of course)
Garlic Chives
Sichuan Pepper

What to do:

Take your Tofu out of its packet and cut it into small cubes to your liking (I prefer mine around 2cm). Place them in a glass bowl with a teaspoon or so of salt and cover with boiling water (Gentle!). This will help the Tofu keep its shape.

Heat your Wok up to screaming hot temperatures and throw in the minced pork, stir fry until starting to brown and then add the finely chopped garlic and ginger. Stir fry for a few more minutes and remove from the Wok. Throw in a couple of tablespoons of the Chill Bean Sauce with some oil then add the black beans (Rinse and drain both the salted and tinned varieties). . Stir fry for about 30 secs and return the pork and add the drained Tofu (again, gently!). Add about 3/4 of a cup of water (or chicken stock) and simmer gently for 10 minutes


Mix the cornflour with some cold water and dump into the wok with everything else, stir until thickened. Finally, top off with some chopped garlic chives and spring onion and serve on top of some white rice 🙂



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