Mapo tofu

Ingredients

• 350 g silken tofu
• 120 g minced pork
• 15 g doubanjiang
• 10 g garlic
• 10 ml light soy sauce
• 10 ml cooking oil
• 5 g cornstarch
• 150 ml water
• 10 g scallions

Method

1. Cube the tofu, mince the garlic and slice the scallions. Mix the cornstarch with 30 ml of the water and reserve the rest.
2. Heat the oil over medium heat. Cook the pork through, then fry the garlic and doubanjiang until fragrant.
3. Add the remaining water, light soy sauce and tofu. Simmer gently for 5 minutes until piping hot, stirring carefully to keep the tofu intact.
4. Stir in the slurry and boil for 1 minute until thickened. Top with scallions. Check that the pork is cooked through.