Mapo tofu recipe
 This is a famous dish from the Sichuan province of China. It is the perfect combination of spicy and savoury. 2 tsp cornflour 2 tbsp vegetable oil6 garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and very finely chopped2 spring onions, white and green parts separated, all finely sliced 250g/9oz pork mince2 tbsp black bean chilli oil 2 tbsp chilli bean sauce (Toban Djan)1 tsp Sichuan peppercorns, crushed¼ tsp ground white pepper 1 tsp caster sugar1 tbsp sesame oil1 tbsp light soy sauce 1 tbsp oyster sauce1 tbsp chicken bouillon powder 450g/1lb medium-ﬁrm tofu, drained, dried and cut into 2cm/¾in cubeschilli oil, to garnishfreshly steamed jasmine rice, to serve 2 tsp cornflour 2 tbsp vegetable oil 6 garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and very finely chopped 2 spring onions, white and green parts separated, all finely sliced 250g/9oz pork mince 2 tbsp black bean chilli oil 2 tbsp chilli bean sauce (Toban Djan) 1 tsp Sichuan peppercorns, crushed ¼ tsp ground white pepper 1 tsp caster sugar 1 tbsp sesame oil 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp chicken bouillon powder 450g/1lb medium-ﬁrm tofu, drained, dried and cut into 2cm/¾in cubes chilli oil, to garnish freshly steamed jasmine rice, to serve Method Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute.Add the pork mince and fry for 5 minutes.Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant.Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking.Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing.Garnish with the spring onion greens and chilli oil and serve with the rice. Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute. Add the pork mince and fry for 5 minutes. Add the pork mince and fry for 5 minutes. Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant. Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant. Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking. Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking. Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing. Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing. Garnish with the spring onion greens and chilli oil and serve with the rice. Garnish with the spring onion greens and chilli oil and serve with the rice.