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This stunning mapo tofu recipe from Helen Graves shows you how to make this classic Sichuan dish. Fiery and deeply savoury, this is a great dish to convert tofu sceptics.
Make sure to have all the ingredients ready before you start cooking
2
Drain the tofu and dice into 2.5 cm cubes (roughly, it doesn’t matter too much). Put the tofu in a bowl and cover with very hot water (not boiling) and allow to steep while you prep the rest of the ingredients
3
Heat a wok and add the groundnut or vegetable oil. Add the Sichuan chilli bean paste and cook, stirring for a few minutes until fragrant. Add the black beans and stir again briefly, then add the ginger and garlic. Cook, stirring, for a minute or so then add the stock and let it bubble
4
Stir the cornstarch mixture again then add it to the wok. Mix well, then use a slotted spoon to lift the tofu from the water, leaving the water behind. Add all the tofu to the sauce and gently turn it over until everything is coated. Stir in the spring onions (leaving a few green pieces for garnish) very gently
5
Add the chilli oil if you are using it and sprinkle over the Sichuan peppercorns to taste. The sauce shouldn’t need seasoning with salt, as many of the ingredients are very salty already. Serve with plain white rice
Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.