Sheldo-Style Mapo Tofu

Ingredients

• 3 tbsp (42g) neutral cooking oil
• 340g (3/4 lb) regular minced beef
• 1 1/2 tsp soy sauce
• 3 tbsp (60g) Pixian chilli bean paste, finely chopped
• 3 garlic cloves (about 12g), minced
• 2 1/4 tsp (6g) Sichuan chilli flakes
• 360ml (1 1/2 cups) water
• 1 1/2 tsp chicken bouillon powder
• 700g medium-firm soft tofu, cut into 2cm cubes
• 1 1/2 tbsp cornflour
• 3 tbsp water, for the cornflour slurry
• 1 1/2 tsp (11g) tomato ketchup
• 2 1/4 tsp ground Sichuan peppercorns, plus more for serving
• 4–5 spring onions, cut into 2.5cm lengths
• Cooked rice, optional, to serve

Method

1. Heat the neutral oil in a wide frying pan or wok over medium heat until shimmering.
2. Add the minced beef and break it apart with a spatula.
3. Add the soy sauce and continue frying for approximately 5 minutes, until the beef is deeply browned and slightly crisp.
4. Reduce the heat to medium-low and add the Pixian chilli bean paste.
5. Cook for approximately 2 minutes, stirring constantly, until the paste is toasted and the oil turns red.
6. Add the garlic and chilli flakes and cook for 1 minute, until fragrant.
7. Increase the heat to medium and add the water and chicken bouillon powder.
8. Bring the sauce to a gentle simmer.
9. Add the tofu cubes and reduce the heat to medium-low.
10. Simmer for 3–5 minutes. Gently push the tofu through the sauce with the back of a spatula rather than stirring vigorously.
11. Mix the cornflour with 3 tablespoons water and stir until completely smooth.
12. Increase the heat to medium and stir the slurry again immediately before using.
13. Add the slurry gradually in several additions, allowing the sauce to cook for approximately 30 seconds between additions.
14. Stop adding slurry when the sauce is thick, glossy and clings to the tofu.
15. Turn off the heat and add the ketchup, ground Sichuan peppercorns and spring onions.
16. Fold everything together gently and allow the residual heat to soften the spring onions.
17. Divide among four shallow bowls and finish with additional ground Sichuan peppercorn.
18. Serve with hot cooked rice if desired; rice is not included in the nutrition calculation.