Mapo Tofu

Enjoy this flavour-packed, protein and calcium rich combo of tofu and pork to support recovery and bone health. Packed with fibre and iron, it’s perfect for batch prep. You can easily adjust the spices to taste and the recipe is great served with rice.

• Olive oil – to cook
• 2 cloves garlic – finely chopped
• 2 tsp Sichuan peppercorns*
• 1 tbsp dried chilli flakes
• 1 tbsp chilli bean sauce**
• 1 tsp oyster sauce
• 250 g pork mince
• 1/4 cup water – or more as needed
• 500 g regular tofu*** – cubed
• 1 1/2 tsp cornstarch or plain flour + 1 1/2 tsp water
• 2-3 spring onions – chopped
• 3 bunches Chinese broccoli – chopped

To serve: rice (use microwave rice if short on time)

*Sichuan peppercorns give a numbing peppery taste to the dish, and are available from Asian supermarkets or grocers. Can be omitted if you cannot find it.

**Chilli bean sauce – available in the Asian aisle of Coles and Woolworths

***Avoid using a firm or silken tofu; a ‘Regular’ or ‘Original’ or ‘Classic’ type tofu works best for this recipe.

1. Cook rice according to packet instructions (or do this step last if using microwave rice).
2. Place tofu between two sheets of paper towel and pat softly to drain the excess water before cutting into small cubes.
3. Place a wok over medium heat with oil. Add in garlic and cook until fragrant, and then add the pork mince. Cook until the pork surface begins to brown.
4. Add in the Sichuan peppercorns and chilli flakes to the wok, followed by the chilli bean sauce and oyster sauce. Stir to coat the mince in the sauce.
5. Quickly add in the water, followed by tofu and stir everything together. Reduce the heat to low and allow it to simmer for about 5 minutes, or until mince is cooked through. Give it a stir occasionally, if the sauce is drying out add a little more water.
6. Meanwhile, bring a pot of water to the boil over medium heat. Blanch (1-2 mins) or steam (2-3 mins) the Chinese broccoli. Transfer to plate when done.
7. Prepare your cornstarch mixture – add 1 ½ tsp water and mix until dissolved
8. Turn the heat up high for the wok and add cornstarch mixture to the wok whilst stirring. Allow it to bubble for a few seconds as it thickens. The sauce mixture should be thick enough to coat the back of a spoon, but not gloopy. If sauce mixture is too thick, splash in a bit of water.
9. Switch off the heat and top with spring onions and toss to combine. Serve with rice and Chinese broccoli.

* Per serve