Karen Martini's ma po tofu with chicken and wood ear fungus

Name: Karen Martini's ma po tofu with chicken and wood ear fungus
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g silken tofu, drained and cut into 2cm dice; 80ml grapeseed (or neutral) oil; 5 garlic cloves, finely diced; 10cm piece of ginger, peeled and finely julienned; 250g chicken mince; 150g fresh wood ear fungus (or shiitake), finely shredded; 2½ tbsp doubanjiang; 1 tbsp fermented black beans, finely chopped and soaked in hot water, covered, for 5 minutes, then drained; 5 spring onions, white and most of the green, finely sliced; 3 tbsp Shaoxing rice wine; 500ml chicken stock; 3 tbsp light soy sauce; 1½ tbsp Sichuan peppercorns, lightly toasted, seeds removed and husks ground; 1½ tsp caster sugar; 2 tbsp cornflour; 80ml water; ½ bunch coriander, leaves and fine stems picked chilli oil (optional); rice and wilted greens, to serve

Karen Martini

March 11, 2022

Serve this spicy Sichuan stir-fry with steamed greens and rice.William Meppem

easyTime:< 30 minsServes:4

This is real comfort food for me, a meal I genuinely crave. You could use pork mince, which is more common, but chicken works well, too. I just love the squeaky texture of wood ear fungus but, if you can't find it, shiitake mushrooms will do the trick. Seeking out doubanjiang is a must; it's the key to making this dish really sing and isn't hard to find inside a decent Asian grocer. It's made from fermented soybeans, broad beans and chilli, and is a staple of Sichuan cuisine.

Ingredients

500g silken tofu, drained and cut into 2cm dice
80ml grapeseed (or neutral) oil
5 garlic cloves, finely diced
10cm piece of ginger, peeled and finely julienned
250g chicken mince
150g fresh wood ear fungus (or shiitake), finely shredded
2½ tbsp doubanjiang
1 tbsp fermented black beans, finely chopped and soaked in hot water, covered, for 5 minutes, then drained
5 spring onions, white and most of the green, finely sliced
3 tbsp Shaoxing rice wine
500ml chicken stock
3 tbsp light soy sauce
1½ tbsp Sichuan peppercorns, lightly toasted, seeds removed and husks ground
1½ tsp caster sugar
2 tbsp cornflour
80ml water
½ bunch coriander, leaves and fine stems picked chilli oil (optional)
rice and wilted greens, to serve

Method

1. Add the tofu to a bowl of hot water, covered, to warm through.
2. Heat the oil in a wok over high heat for 4 minutes. Add the garlic and ginger and fry for about 20 seconds. As they start to colour, add the mince and fry, breaking into small pieces. Cook for about 5 minutes to brown, then add the fungus and stir through. Add the doubanjiang and black beans and stir-fry for 30 seconds, then add the onions and toss to coat. Pour in the rice wine and bring to a simmer, then add the stock, soy, pepper and sugar. Simmer for 3 minutes. Drain the water from the tofu and slide it into the sauce.
3. Combine the cornflour with the water and stir to dissolve. Pour into the wok and stir gently through the sauce. Simmer until it thickens (about 2 minutes).
4. Transfer to a serving dish, and top with coriander. Drizzle with the chilli oil, if using. Serve with rice and wilted greens.
Tip: You can elevate this dish further by finishing with Sichuan chilli oil or crispy chilli and garlic oil (also found in a good Asian grocer).