For the mapo tofu
- 1 tsp salt
- 400g tofu, cut into cubes
- 2 tbsp groundnut oil
- 100g soya mince
- 2cm piece ginger, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp Sichaun chilli bean paste
- 2 tbsp black bean sauce
- 1/2 tsp Sichaun peppercorns, ground
- 1 tsp mirin or rice vinegar
- 200ml vegetable stock
- 1 tsp cornflour, mixed with 1 tbsp water
To make the sesame rice
- 300g long grain white rice
- 600ml water
- 1 tbsp sesame seeds, toasted
- 3 spring onions, chopped diagonally
- Bring a saucepan of water to the boil and add the salt. Add the tofu, turn off the heat and leave for 10 minutes. Drain and set aside.
- Heat the groundnut oil in a wok or large frying pan. Add the soya mince and cook for 5 minutes until starting to brown.
- Add the ginger and garlic and cook for 3 minutes until soft.
- Add the remaining ingredients and cook for 5 minutes.
- While the main sauce is cooking, put the rice on to cook. Bring the water to the boil and add the rice. Leave to simmer for 7-10 minutes or until cooked through. When done, drain and stir in the sesame seeds.
Serve the tofu with the rice and chopped spring onions scattered on top.
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