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
- Tilda Boil in Bag Easy Cook Long Grain Rice
- 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 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
-
In a bowl, add the chicken mince and the rest of the marinade ingredients, and mix well.
-
In another small bowl, mix 1 tsp of cornstarch with 1 tbsp of water and set aside.
-
While the chicken is marinating, cook your Tilda rice according to the packet instructions.
-
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.
-
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.
-
Add the spring onion, red chilli, and garlic-ginger paste, and stir-fry for around 30 seconds.
-
Add the doubanjiang and mix well into the meat before adding the chilli powder and Sichuan peppercorn powder. Stir-fry for another 30 seconds.
-
Pour in the chicken broth and add the sugar and light soy sauce to taste, then bring to a boil.
-
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.
-
After 8 minutes, uncover and taste for seasoning. Pour in the cornstarch slurry made earlier and mix it into the sauce evenly.
-
Allow the sauce to thicken while gently mixing, then turn off the heat and transfer it to a bowl.
-
Garnish with chopped spring onions and red chillies.
-
Spoon some warm cooked rice onto a plate, then top with the saucy Mapo Tofu and enjoy immediately.