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Mapo tofu with smashed cucumbers
Fruit and vegetables
1
cucumber
2 tbsp chopped fresh
coriander
2
garlic
cloves, crushed
1 tsp finely chopped fresh
ginger
2
garlic
cloves, finely chopped
2.5cm/1in fresh root
ginger
, peeled and grated
1 red
chilli
, deseeded and finely chopped
salt and freshly ground
pepper
1
spring onion
, trimmed and finely sliced
1 small bunch
fresh coriander
, leaves picked and stems chopped
Tins, packets and jars
cooked
jasmine rice
Cooking ingredients
pinch
salt
1 tbsp
soy sauce
2 tsp
sesame oil
1 tbsp Chinese black
vinegar
1–2 tsp
caster sugar
2 tbsp crispy
chilli oil
1–2 tbsp groundnut
oil
1 tbsp Shaoxing
rice wine
or dry sherry
1 tbsp low-sodium light
soy sauce
1 tbsp
rice vinegar
200ml/7fl oz cold
vegetable stock
1 tbsp
cornflour
, blended with 2 tbsp cold water
2 pinches ground toasted
Sichuan peppercorns
drizzle
chilli oil
(optional)
Dairy, eggs and chilled
400g/14oz fresh firm
tofu
, drained and sliced into 1.5cm/½in cubes
Other
2 tbsp chilli bean paste
1 tbsp fermented black bean paste
1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped
Back to recipe
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