Weeknight Mapo Tofu

Ingredients

• —1 block Ezumi Firm Tofu, in 2 cm cubes
• —150 g minced mushroom or soy mince
• —2 tbsp doubanjiang or miso-chilli paste
• —1 tbsp soy sauce, 1 tsp sugar
• —2 cloves garlic, 1 tbsp ginger, minced
• —200 ml stock, 1 tbsp cornstarch slurry
• —Sichuan pepper, scallions, neutral oil

Method

1. 01

   Blanch the tofu cubes in salted water for two minutes; drain and hold.

2. 02

   Fry garlic, ginger, and the chilli paste in oil until the oil turns red.

3. 03

   Add the mince and stock; simmer three minutes, then season with soy and sugar.

4. 04

   Slide in the tofu, thicken with the slurry, and finish with ground Sichuan pepper and scallions.

Blanching first seasons the tofu and firms the surface so it never breaks in the sauce.