Weeknight Mapo Tofu with pork mince

Ingredients for Weeknight Mapo Tofu with pork mince

• 2 matskedar vegetabilisk olja

• 230g pork mince

• 1 jalapeño, thinly sliced

• 4 garlic cloves, sliced

• 1 (1 1/2-inch) piece ginger, peeled, finely chopped

• 4 spring onions, chopped, plus more for serving

• 1 matsked tomatpuré

• 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper

• 475 ml låg-natrium kycklingbuljong

• 3 tablespoons Chinese black bean garlic sauce

• 1 matsked majsstärkelse

• 450g silken tofu, drained, cut into 1-inch pieces

• Torn basil leaves and steamed white rice (for serving)

Heat oil in a small heavy pot over medium-high. Add pork mince and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 spring onions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in colour, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornflour and 1 tablespoon water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).

Divide mapo dofu into bowls and top with basil and more chopped spring onion. Serve with rice.

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