@brendanpang: MAPO TOFU 🍚🌶️ If you love bold flavours and silky tofu, this one’s for you! - 2 tbsp vegetable oil - 1 tbsp minced garlic - 1 tbsp minced ginger - 200g pork mince - 1 tsp ground Sichuan pepper - 1/2 tsp Chinese five spice (optional) - 2 tbsp Doubanjang (spicy bean sauce) - 2/3 cup chicken stock - Cornstarch slurry (1/4 cup water and 1 tsp cornstarch) - 600g silken tofu, cut into cubes - 1/4 cup chilli oil (recipe on my feed) - 1/2 tsp sesame oil - 1 tsp caster sugar (or to taste) - 2 spring onions, sliced Heat the vegetable oil in a deep saucepan or wok over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant. Turn the heat up and add the pork mince, breaking it apart as it cooks, until golden brown, 6–8 minutes. Stir in the Sichuan pepper, Chinese five spice and spicy bean sauce and cook for 1 minute. Pour in the chicken stock and simmer for 2–3 minutes. Add the cornstarch slurry, stirring until the sauce thickens slightly. Gently add the silken tofu and chilli oil, carefully tossing to coat. Simmer for 5 minutes, then stir through the sesame oil, caster sugar and half the spring onions. Serve with steamed rice and top with remaining spring onions. #MapoTofu #ChineseFood #EasyRecipes #SilkenTofu #Tofu

Brendan Pang | Cook & Author

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Sunday 10 May 2026 08:33:19 GMT