Mapo Tofu

Ingredients:

200g pork/beef minced

1 tbsp minced garlic

1 tbsp minced ginger

1 tsp ground Sichuan pepper or ground coriander+black pepper

2 tbsp spicy bean sauce

2/3 cup chicken stock

Cornstarch slurry (1/4 cup water + 1 tsp cornstarch)

600g silken tofu ~ cut into cubes

1/4 cup chili oil

1/2 tsp sesame oil

1 tsp caster sugar

2 spring onions ~ sliced.

Directions:

1. Heat the vegetable oil in a deep saucepan or wok over medium heat.  Add the minced garlic and ginger, stirring for 1 minute until fragrant.
2. Turn the heat and add the minced meat, breaking it into smaller pieces with a wooden spoon or spatula.  Cook until golden brown, about 6-8 minutes.
3. Stir in the ground Sichuan pepper (or coriander + black pepper) and spicy bean sauce and cook for 1 minute.
4. Pour in the chicken stock and stir for 2-3 minutes.  Reduce the heat to medium and add the cornstarch slurry while stirring continuously until the sauce thickens.
5. Gently add the silken tofu and chili oil, tossing carefully to coat.  Let it cook for 5 minutes, then stir in the sesame oil, caster sugar (adjust to taste), and half chopped spring onions.  Serve immediately with steamed rice garnished with the remaining spring onions.