Spicy Sichuan Mapo Tofu

Step 1

Prepare and gather the ingredients, before you heat the wok. First, heat the wok/pan over medium heat, drizzle oil and saute the garlic and ginger for a few seconds until fragrant.

Step 2

Next, add the fermented black beans and follow with the crushed chillies and Sichuan peppercorns. Cook for a few seconds until fragrant. Stir in chilli powder and chilli bean paste.

Step 3

Place the minced meat and stir fry everything well until the meat is dry and crisp up.

Step 4

Then pour the warm water in and bring it to simmer. Season the dish with soy sauce, Shao Xing wine, and sugar.

Step 5

Now add the tofu cubes and stir it gently to combine well with the sauce. Continue cook with low medium heat for another 10 minutes or until the tofu is cooked through.

Step 6

Add cornstarch slurry to the sauce and stir it gently. Once the sauce starts to get thicken, turn off the heat and finish with chopped spring onions.

Step 7

Serve immediately while hot with plain rice or noodles.