Mapo Tofu

Mapo Tofu by Jinn Liong

For main ingredient

500g regular tofu, diced
1/2 teaspoon salt
100g minced pork
2 tablespoons vegetable oil/pork lard oil

1 teaspoon flour

2 tablespoons fine diced garlic

For spicy black bean paste
2 tablespoons spicy black bean sauce
1 dried chilli, chopped finely

For stock mixture
3/4 cup chicken stock
1 tablespoon shaoxing wine
1 teaspoon soy sauce

To finish:
1 teaspoon sesame oil
1 tablespoon szechuan pepper
Steamed white rice to serve

1. First add flour to the minced pork to smooth the texture of the pork.

2. Add the vegetable oil in the hot wok, heat oil. Add in pork and stirred fry.

3. When the pork is half done, add in the diced tofu, salt, garlic and dried chili and continue stirred fry.

4. After one minute the smell of the garlic and dried chili released, add in the spicy black bean paste and the stock mixture into the wok and continue to them well.

5. Reduce the stock mixture till the stock mixture is thick. Then add in the Szechuan pepper into the mixture.

6. After mixing the Szechuan pepper, serve the Mapo Tofu on the plate. Add in a dash of sesame oil. Serve together with rice. Done.