Sweetcorn mapo tofu

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

Saturday Kitchen Chefs - Ching He HuangBy Ching-He Huang
From Saturday Kitchen

Ingredients

  • 2 tbsp peanut oil
  • 2 garlic cloves, finely chopped
  • 2½cm/1in piece fresh root ginger, peeled and grated
  • 1 red chilli, seeds removed, finely chopped
  • 1 tbsp fermented salted black beans, rinsed and crushed
  • 1 tbsp chilli bean paste
  • 150g/5½oz fresh sweetcorn kernels
  • 250g/9oz firm tofu, drained, sliced into 2½cm/1in cubes
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp tamari or low sodium light soy sauce
  • 1 tbsp black rice vinegar or balsamic
  • 200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot)
  • 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets)
  • 1 tbsp cornflour, blended with 2 tbsp cold water

To serve

  • 2 pinches ground toasted Sichuan peppercorns
  • 1 spring onion, finely chopped
  • 1 tbsp black sesame seeds
  • 1 small handful coriander, leaves and stems roughly chopped
  • cooked jasmine rice