Mapo Tofu - a real Sichuan dish

Mapo Tofu is one of the most famous Sichuan dishes. But in many Chinese restaurants in Europe it rarely tastes like a real mapo tofu should taste: with a sharp chili bean sauce, tongue tingling of the Sichuan pepper and with soft, fresh and savory tofu. Definitely a classic dish and popular in the world.

What you need:

• 1 tbsp whole sichuan peppers 
  
• 1 tbsp sesame oil
• 3 cloves of garlic (chopped)
• 2 tbsp ginger (chopped)
• 200 gr (pork) mince 
• 2 tbsp chilli bean sauce
• 1 tbsp hoy sin sauce
• 2 tbsp sake
• 200 ml chicken stock
• 1 tbsp black vinegar
• 1 tbsp soy sauce
• 1 pack firm tofu
• 1 bunch spring onions or garlic chives (chopped)
• corn starch (in water)

How to prepare it:

1. Toast the sichuan peppercorns in a hot pan. When toasted, crush the peppercorns as you like them (fine or rougher).
2. Drain the tofu and dry it in a papertissue.
3. Cut the block carefully in 2 cm square pieces.
4. Prepare the chicken stock.
5. Prepare the corn starch.
6. Heat the sesame oil in a large saucepan.
7. Add the minced pork (or beef or chicken) and stir it by breaking it to pieces.
8. When the minced meat is cooked, add the garlic and ginger.
9. When done, put the cooked ingredients on one side of the pan and add the hoy sin sauce and chilli bean sauce in the pan.
10. Cook the sauce for one minute and then mix with the meat and cook for a few more minutes.
11. Add the sake and cook for a minute or so.
12. Add the chicken stock, black vinegar, soy sauce and sake. Cook and stirr.
13. Add the tofu and mix gently, so the pieces don't break.
14. Cook the ingredients for about three minutes and keep stirring gently.
15. Add the garlic chives or spring onions and the corn starch.
16. Cook for three minutes on high heat.
17. Ready to serve