Mapo Tofu with Tilda Long Grain Rice
Mapo Tofu is a popular Sichuan dish known for its bold and spicy flavours. Made with silken tofu, mince and Sichuan peppercorns, this aromatic and savory dish is a favorite in Chinese cuisine, offering a perfect balance of heat and flavour.
-Courtesy of Jess
- 31 - 60 Minutes
- Medium
- Serves 2-3 people
Method
Ingredients
Ingredients
- For chicken marinade:
- 170g chicken mince
- 1 tsp oyster sauce
- 2 tsp Shaoxing wine
- ½ tsp light soy sauce
- ¼ tsp white pepper
- 1 tsp cornstarch
- For tofu:
- 1 block of medium-firm tofu (around 400-500g), cut into 1-inch cubes
- Water for boiling
- Salt
- For rice:
- 150g Tilda Long Grain Rice
- 150ml water (equal part 1:1 to rice)
- For sauce:
- 1 tbsp oil
- 2 spring onions, chopped
- 1 tsp garlic-ginger paste
- 1 red chilli, sliced
- 1.5 tsp chilli powder (adjust to taste)
- ½ – 1 tsp Sichuan peppercorn powder (adjust to spice level)
- 1.5 tbsp doubanjiang (spicy bean sauce)
- 1.5 cups chicken broth (reduce to 1 if you don’t want it too saucy)
- 1 tsp sugar (to taste)
- 1 tsp light soy sauce
- 1 tsp cornstarch mixed with 1 tbsp water
- Toppings:
- Spring onions
- Sliced red chillies
How to make Mapo Tofu with Tilda Long Grain Rice
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In a bowl, add the chicken mince and the rest of the marinade ingredients, and mix well.
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In another small bowl, mix 1 tsp of cornstarch with 1 tbsp of water and set aside.
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While the chicken is marinating, add the measured Tilda USA Long Grain Rice into a rice cooker bowl and wash 2-3 times or until the water runs clear.
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Add water until it touches the first line of your knuckle when you place your finger on top of the levelled rice (or add an equal amount of water to rice). Place in rice cooker, cover, and turn on.
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In a large pot, bring a large amount of water to boil, add a pinch of salt, and then drop in the tofu cubes. Boil for 5 minutes before removing and draining.
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In a large wok or non-stick skillet, add oil and heat over medium-high heat before adding the chicken mince. Cook for 1 minute, or until it starts to brown, making sure to break up the ground meat into chunks.
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Add the spring onion, red chilli, and garlic-ginger paste, and stir-fry for around 30 seconds.
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Add the doubanjiang and mix well into the meat before adding the chilli powder and Sichuan peppercorn powder. Stir-fry for another 30 seconds.
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Pour in the chicken broth and add the sugar and light soy sauce to taste, then bring to a boil.
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Drop in the boiled, drained tofu and gently mix, making sure not to break up the pieces. Reduce to a simmer and cover. Cook for 8 minutes.
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After 8 minutes, uncover and taste for seasoning. Pour in the cornstarch slurry made earlier and mix it into the sauce evenly.
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Allow the sauce to thicken while gently mixing, then turn off the heat and transfer it to a bowl.
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Garnish with chopped spring onions and red chillies.
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Open the lid of the rice cooker and fluff up the rice with a rice spatula. Spoon some warm cooked rice onto a plate, then top with the saucy Mapo Tofu and enjoy immediately.
