Recipe by Alvin Quah.

Ma Po Tofu

• 1 tsp Szechuan peppercorns
• 500g silken tofu
• Pinch of salt
• 1 tbsp peanut oil
• 2 garlic cloves, crushed
• 1 red chilli, finely sliced
• 2cm ginger, cut into matchsticks
• 200g mince black pig
• 2 tbsp chilli bean sauce (or chilli paste in soya bean oil)
• 1 tsp sugar
• 1 tbsp Shao Xing wine
• 2 tbsp dark soy sauce
• 3 green onions (eschallots), finely sliced
• 2 tsp cornflour mixed into a paste with 1 tbsp water

1. In a wok, dry fry peppercorns until aromatic. Cool and crush. Cut tofu into 2cm cubes, cover with boiling water and add the salt, and steep for 2 minutes. Drain well.
2. Heat the wok, add the oil then stirfry the garlic, chilli and ginger for 1 minute. Add the pork and stirfry for 2 minutes or until browned.
3. Add the chilli bean sauce, sugar, Sao Xing, soy sauce, chicken stock and most of the green onions and simmer for 2 minutes.
4. Add the drained beancurd and lower the hear to simmer for 3 minutes.
5. Stir in cornflour mixture until sauce thickens.
6. Scatter with pepper and remaining green onions and serve with steamed rice.

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