Pork, beef & lamb· DF

Mapo Tofu with Pork

Name: Mapo Tofu with Pork
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 600g firm tofu, 2cm cubes; 300g pork mince; 200g pak choi, sliced; 60g (3 tbsp) doubanjiang (chilli bean paste); 8g (1 tbsp) Sichuan peppercorns, toasted and ground; 5g chilli flakes; 4 cloves (20g) garlic; 20g fresh ginger; 30ml soy sauce; 10g sugar; 20g cornflour; 4 (60g) spring onions, sliced; 20ml rapeseed oil; 1 cube chicken stock cube; 400ml water

Silky tofu and crispy pork mince in a numbing, fiery Sichuan sauce of chilli bean paste and Sichuan pepper.

makes 16 blocks, about 57p each

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BatchJoy

batchjoy.com/recipes/mapo-tofu-with-pork/

Illustration of a bowl of Mapo Tofu with Pork

Time: 40 min20 min prep · 20 min cook
Makes: 16 blocks
Cost per blockPer block: 57p
Calories per blockCalories: 101 kcal
Spice: 4 of 5

You’ll need

Batch size

blocks

600gfirm tofu, 2cm cubes
300gpork mince
200gpak choi, sliced
60g (3 tbsp)doubanjiang (chilli bean paste)
8g (1 tbsp)Sichuan peppercorns, toasted and ground
5gchilli flakes
4 cloves (20g)garlic
20gfresh ginger
30mlsoy sauce
10gsugar
20gcornflour
4 (60g)spring onions, sliced
20mlrapeseed oil
1 cubechicken stock cube
400mlwater

Allergens: Gluten, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Jasmine rice · Noodles · Steamed greens

Method

Step 1: Toast the Sichuan peppercorns in a dry pan for 1 minute, then grind them.
Step 2: Heat the oil in a wok or large frying pan over a medium-high heat and fry the pork, breaking it up, for 8 minutes until crisp and brown.
Step 3: Add the doubanjiang, chilli flakes, garlic and ginger and fry for 2 minutes until the oil turns red.
Step 4: Add the stock, soy and sugar, slide in the tofu and simmer gently for 6 minutes, nudging rather than stirring so the tofu stays whole. Add the pak choi for 2 minutes.
Step 5: Thicken with the cornflour mixed with 3 tbsp cold water, then stir in half the Sichuan pepper and the spring onions. Cool and freeze.

Milder: halve the doubanjiang and the chilli flakes.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	101	9.7g	4.5g	5.1g	1g	1.04g
Per 3 blocks	303	29.1g	13.5g	15.3g	3g	3.12g

Cook’s notes

Tofu turns chewier and meatier after freezing, which suits this dish.
Doubanjiang (Pixian is best) is about £2.50 a jar at Asian grocers.
Sprinkle the rest of the Sichuan pepper over at serving for the full numbing tingle.

Serve it

Jasmine rice · Noodles · Steamed greens.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 303 kcal and 29.1g protein before rice, bread or potatoes.

Mapo Tofu with Pork questions

Can I make it vegetarian?

Swap the pork for finely chopped shiitake or chestnut mushrooms, fried until browned, and use a vegetable stock cube. The doubanjiang and Sichuan pepper carry most of the flavour, so it still tastes like mapo tofu.

Can I use beef mince?

Beef mince is a traditional choice and works just as well. Fry it in the same way until crisp and brown.

Can I use silken tofu?

Silken tofu gives the softest, most traditional texture, but it breaks up easily when stirred and portioned. Firm tofu holds its shape much better in a batch like this.