The hero of this mapo tofu dish is the doubanjiang, the spicy chilli bean paste from Sichuan. It’s a pickled chilli and fermented broad bean paste that is a spicy, sour umami bomb.
- tofu 2 x 280g packs, cut into 3-4cm pieces
- vegetable oil 4 tbsp
- pork mince 300g
- garlic 7 cloves, finely chopped
- ginger 2 thumb-sized pieces, finely chopped
- sichuan peppercorns 2 tbsp, crushed
- chilli bean paste (doubinjiang/toban jang) 6 tbsp (see cook's notes below)
- shaoxing rice wine 6 tbsp (see cook's notes below)
- light chicken stock 500ml
- spring onions 8, thinly sliced on an angle
- cornflour 2 ½ tbsp
- caster sugar 1 ½ tbsp
- chiu chow chilli oil 2 tbsp (see cook's notes below)
- Chilli bean paste (doubinjiang/toban jang) otherwise known as doubinjiang or toban jang, is a salty paste made from fermented broad beans, soya beans, salt, rice and various spices. Lee Kum Kee chilli bean paste is available from Asian supermarkets and ocado.com.
- Chiu chow chilli oil originates from southern China and is made from preserved chilies and garlic blended with soy bean oil. Lee Kum Kee brand is a good one and is available from large supermarkets.
- Kcals 581
- Fat 35.7g
- Saturates 6.4g
- Carbs 23.9g
- Sugars 12.5g
- Fibre 5.8g
- Protein 38.1g
- Salt 2.2g