Pockmarked grandmother’s beancurd (mapo tofu)

Method

This is the recipe for the meaty mapo tofu that Gary learnt in China. See the video for a vegetarian version which he recreated back home with his own twist.

1. Blanch the tofu cubes in boiling water for 30 seconds, then drain and set aside.

2. Heat a wok until smoking and add half of the vegetable oil. Add the minced beef and stir fry for 4-5 minutes, or until browned. Transfer the mince to a plate and set aside.

3. Add the rest of the oil to the wok and stir fry the garlic and ginger for 30 seconds, then stir in the black bean paste, chilli paste and chilli powder. Add the cooked minced beef, then cover with the chicken stock. Turn down the heat and leave to simmer for 3-4 minutes.

4. Tip the tofu cubes into the mixture and gently stir through. Season with the chilli oil, chicken powder, salt and sugar and simmer for 1-2 minutes.

5. Add the dark soy sauce, cornflour paste and the leeks, then cook for 3-4 minutes, or until the leeks are tender.

6. To serve, pile into a serving bowl and sprinkle over the ground Sichuan peppercorns.