Marpo Tofu Beef

A Couple of days before Christmas, I like to make something that could cheerfully be described as the antethis of traditional Brit food.  I don't think this dish could fit such a brief any better.

It's quite simple too, nothing fussy at all. A few Asian condiments, minced beef, green onion and silken Tofu.

Silken Tofu can be tricky to extract from it's little vacuum sealed packet.  I find completely cutting off the top works, then gently tip it out onto a plate.  Firm Tofu is fine to use too, a bit of a debate rages between china (firm) and Japan (silken/soft).

(I once bought a sauce for this from a popular brand, that was a mistake, it was far too salty and no where near hot enough).  This gave me further confidence in my own version of the dish.

Whilst this dish can be served fiercely hot, I'm the one in a London Sichuan restaurant who asks for 'London spicy' rather than saying 'I'm from sichuan province, you know what to do.'  My taste is reflected in the recipe below.

Ingredients (2):

Meat Topping

200g minced beef (pork is an option, I prefer beef)

1/2 tsp sichuan pepper, toasted and crushed

1/2 tsp sesame oil

1 tsp light soy sauce

1 tsp shaoshing wine

Sauce/aromats

1 tsp sichuan pepper, whole or very lightly crushed

1 TBSP high temperature, flavourless oil

1 garlic clove, crushed

1 or 2 tsp ginger, grated

2 small red chillies, sliced

1 tsp chilli garlic sauce (or chilli bean sauce)

2 tsp laoganma chilli crisp (this is worth hunting down)

Sauce/liquids

200ml of hot beef stock

1 tsp cornflour, blended with 2 tsp cold water

Vegetables

150g tofu, in large dice

2 spring onions, sliced

Method:

Marinade the minced beef for 10 minutes (I do this step first then prepare the remaining ingredients).

Fry the beef in a hot wok or pan until browned and remove. No oil needed. Wipe the wok/pan.

Reheat the wok/pan, add oil and stir fry sichuan pepper until fragrant -around 30 seconds.  Add remaining aromats and cook 30 seconds to one minute (until fragrant).

Add the meat and Tofu, cook gently for 2-3 minutes.  The tofu will soak up some of the sauce.

Add the beef stock and when simmering, stir and add cornflour. Once slightly thickened, stir in spring onions and we're done.