Ma-Po Tofu

Ingredients for Ma-Po Tofu

• 60ml chicken broth

• 2 tablespoons hot bean paste

• 2 matskedar sojasås

• Additive-free kosher salt to taste

• 450g regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes

• 1 1/2 to 2 tablespoons corn, peanut, or canola oil

• 230g pork mince shoulder (preferably 75% lean)

• 1 tablespoon plus 1 teaspoon finely minced garlic

• 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger

• 1 tablespoon cornflour dissolved in 2 tablespoons water

• 1 1/2 teaspoons Japanese sesame oil

• 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder

• 3 tablespoons thinly sliced spring onion

• Accompaniment: steamed rice

Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.

Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.

Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoons corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.

Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.

Stir cornflour mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.

Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons spring onion. Stir once or twice, then serve sprinkled with remaining tablespoon spring onion.

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