Mapo Tofu with Chili Crunch Oil

Chef

Cathreine

INGREDIENTS

Makes 5 portions.

Chili Crunch Oil:

125 mL (1/2 cup) Canola Oil

1-2 Star Anise

½ Cinnamon Stick

1 Bay Leaf

15 mL (1 Tbsp) Peppercorns

1 Garlic Clove, crushed

½ Shallot

25 g Sichuan Chili Flakes

2 mL (½ tsp) Salt

Corn Starch Slurry:

15 mL (1 Tbsp) Corn Starch

30 mL (2 Tbsp) Water

Stir Fry:

15 mL (1 Tbsp) Canola Oil

10 mL (2 Tsp) Fresh Garlic, minced

250 g (½ lb) Ground Pork

15 mL (1 Tbsp) Soy Sauce

15 mL (1 Tbsp) Oyster Sauce

5 mL (1 tsp) White Sugar

45 mL (3 Tbsp) Chili Oil

125 mL (½ cup) Water

300-450 g (1 package) Soft Tofu, cubed

2-3 Green Onions, sliced diagonally

METHOD

Chili Oil:

  1. In a pot add oil, spices, garlic and shallot. Carefully bring oil to 225 F/110 C. Let simmer for 30 minutes.
  2. Place chili flakes in a heat safe bowl/jar. Using a strainer, pour hot oil over chili flakes. Stir in salt and let cool to room temperature. Store in airtight container in refrigerator, up to 1 month.

Corn Starch Slurry: Combine corn starch and water. Set aside.

Stir Fry:

  1. In a hot pan, heat oil. Add garlic and sauté for 30 seconds. Add ground pork, breaking into smaller chunks. Add salt, soy sauce, oyster sauce, sugar, chili oil and water and cook for 3-5 minutes or until the pork is fully cooked.
  2. Add the corn starch slurry to the pan and continue to cook until sauce thickens.
  3. Gently stir in tofu cubes and cook for a minute or until heated through.
  4. To serve, top with green onion and extra chili oil. Suggest serving with rice or noodle and sauteed greens.