‘Ma-po’ dofu (tofu) beef

Another fantastic recipe from Ching-He Huang’s fantastic new book ‘Chinese Food made Easy’ every one a winner. This one uses minced beef (brought from the butcher, an economical buy, and some dofu (tofu) which is reasonable, especially if purchased from a Chinese Store…..

serves 4 to share

300g/11oz minced beef or pork
2 tsp Sichuan peppercorns
2 tbs groundnut oil
2 garlic gloves, crushed and finely chopped
1 red chilli, deseeded and finely sliced
2 tbs chilli bean sauce
400g/14oz firm fresh dofu (tofu) cut into 1 inc chunks
200ml/7fl oz hot beef stock
1 tsp light soy sauce
1 tbs cornflour blended with 2 tbs cold water
2 large spring onions, sliced
sea salt and ground white pepper
cooked jasmine rice

For the marinade

1tsp toasted sesame oil
1 tbs light soy sauce
1 tbs Shaohsing rice wine or dry sherry

1. Put all the ingredients for the marinade into a bowl and stir to combine. Add the minced meat and leave to marinate for 10 mins.
2. heat a wok over a high heat. Add the minced meat and cook until browned, then transfer to a bowl and put to one side.
3. Put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush into a pestle and mortar. Reheat the wok and add the groundnut oil. Stir-fry half the crushed Sichuan peppercorns to release their aroma, then stir in the garlic, ginger, chilli and chilli bean sauce. Add the minced meat and dofu and stir-fry gently for 2 mins.
4. add the hot stock and bring to the boil, then season to taste with the soy sauce, salt and pepper. Add the blended cornflour and stir to thicken. Stir in the spring onions. Sprinkle on the remaining crushed Sichuan peppercorns, and serve with rice.
Todays illustration ‘sesame oil’ © Lois Blackburn go to www.loisblackburn.co.uk for more.