Symmetry Breakfastのインスタグラム(symmetrybreakfast) - 7月23日 13時06分

Mapo Doufu with CHEESE! Move over shakshuka. A true icon of Chinese cooking is welcomed into the world of breakfast/brunch. Leave the pork out for a vegan recipe and give it a go at the weekend #symmetrybreakfast
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1 tbsp fermented black beans, mashed
2 tbsp chilli oil or chilli paste
- You can use doubanjiang, which is often both combined, but I prefer separate so I can control saltiness and spiciness
2 cloves garlic, minced/grated
2 tsp Sichuan peppercorns
50g piece of belly pork, minced
3 red chillis, finely chopped
2 tbsp light soy sauce
2 tbsp black Chinese vinegar
2 tbsp rice wine
240ml (1 cup) vegetable stock
400g soft firm tofu (not silken tofu!)
1 tsp of grape seed or vegetable oil
Drizzle of sesame oil for garnish
Pinch of sugar
1 tsp cornflower
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1 - Pick out the hard stone from the peppercorn if any and discard, toast the peppercorn in a dry frying pan until fragrant. Leave to cool and crush into a powder
2 - In a cold wok, add the grapeseed oil and pork belly and cook on medium low for 15 minutes.
3 - Add the fermented black beans, cook for 5 minutes, then add the garlic and sugar
4 - Add the chilli oil or paste and fresh chilli and cook for a further 5 minutes
5 - Add the soy sauce, vinegar and rice wine.
6 - Add the vegetable stock and cook for a further 10 minutes
7 - Mix the cornflour with a dash of cold water to make a paste, add this to your sauce. Bring it up to a gentle boil for 5 minutes to thicken
8 - Add the ground Sichuan peppercorn and stir through
9 - Prepare a pan with boiling salted water
10 - Cut the tofu into cubes, roughly 1 inch/2cm cubes
11 - Gently add the tofu to the boiling water, try not to touch it and after 4-5 minutes, remove the tofu and drop into the sauce.
12 - Simmer for a further 5-10 minutes and serve over white rice or cover it in CHEESE and stick it under a grill/broiler

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celiaswelkin It is so! I am so sad when people deem them as a "substitute"! Tofu is a magical category, you never get to try all of them, there are always more variations out there with all the tastes and textures. If only people could get past that, tofu is a whole new experience for foodies!

itspersonalnow wow, this truly stopped my scroll right in its tracks. fell in love w mapo tofu at a few restaurants this year and would love to give it a shot after seeing this. also the first time i’ve seen your face and a recipe vid! way to level up an already amazing account. thank you!!

hughbescence Wow looks amazing! I like that you don't use too much cornstarch. I've always made it using toubanjiang and both garlic and ginger, but this one with fresh chili looks like it would have a really nice clean taste! Must try this one

mjtkiwi For a vegan version, try dried shittake mushrooms (rehydrated in warm water for 30 minutes) and then finely chopped as a substitution for the minced pork. Works a treat for vegetarians!

wenwenland What is the reason for adding sugar? And why crush the Sichuan peppercorn and add the end? I read in recipe u fry the Sichuan peppercorn first then add the rest ?

avant_ablo I had this dish for the first time a couple of weekends ago...where has it been in all 35 years of my life!? It is the most amazing tofu dish I’ve ever had. ??

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