Quick & Easy

Sichuan ma po tofu

Learn to love tofu!

Dinners don’t get much better than this Sichuan ma po tofu! Full of flavour and texture – it’s a winning dish the whole family will love.

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1.Stir peppercorns in a wok over medium heat for 1 minute or until fragrant. Crush peppercorns lightly with a mortar and pestle.
2.Whisk cornflour, cooking wine, stock, sauce, sugar and the water in a medium jug until combined.
3.Heat sesame oil in a wok over high heat; add garlic and pork; stir-fry for 8 minutes or until pork is browned. Stir in bean paste and half the peppercorns; stir-fry mixture for a further minute.
4.Stir cornflour mixture into pork mixture in wok; cook until mixture boils and thickens slightly. Reduce heat to medium; cook for 5 minutes. Carefully add tofu and stir gently to combine. Cook for a further 2 minutes or until heated through.
5.Divide ma po tofu among bowls; top with peanuts, onion and remaining crushed peppercorns. Serve with steamed rice, if you like.

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