Recipe

Sichuan ma po tofu

Delicious Asian inspired dinners don't get better than this Sichuan ma po tofu! Full of flavour and texture, this is a winning dish the whole family will love.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Sichuan ma po tofu
  • 2 teaspoon sichuan peppercorns, toasted, lightly crushed
  • 1 tablespoon cornflour
  • 1/4 cup (60ml) chinese cooking wine (shaoxing)
  • 1 cup (250ml) chicken stock
  • 2 teaspoon light soy sauce
  • 3 teaspoon white sugar
  • 1/2 cup (125ml) water
  • 1 tablespoon sesame oil
  • 4 clove garlic, crushed
  • 300 gram minced pork
  • 2 tablespoon chilli bean paste
  • 300 gram fresh silken tofu, drained, cut into 2cm cubes
  • 1/4 cup (35g) roasted peanuts, coarsely chopped
  • 2 green onions, sliced thinly

Method

Sichuan ma po tofu
  • 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.

More From Women's Weekly Food