Amy’s Sichuan Feast

I grew up eating mapo tofu cooked by my cousin. It’s a little something from the motherland, to maintain a connection to a place/feeling even though I can’t go back atm :(

INGREDIENTS

Mapo Tofu
600g firm Tofu
4 tbsp peanut oil
250g beef mince
1/4 cup doubanjiang (Sichuan chilli bean sauce)
2tbsp salted black beans
4 garlic cloves, minced
1 tbsp grated ginger
6 spring onions, cut into 5cm lengths
1tbsp cornflour, mixed with 2tbsp cold water
1 tsp ground Sichuan pepper

Sichuan peanut noodles
Fresh bean sprouts
200g wheat noodles
1 tsp peanut oil
1 poached chicken, shredded
2-3 tbsp finely chopped spring onion
1 Lebanese cucumber

(For the sauce)
1.5 tbsp Chinese sesame paste
2 tbsp water
1.5 light soy sauce
2 tsp chinkiang black vinegar
3 tsp sugar
2 tsp finely chopped garlic
2 tsp grated ginger
2-3 tbsp chilli oil
1 tsp sesame oil

Garlic cucumber
1 or 2 Lebanese cucumbers
1/2 tsp Black Chinese vinegar
1/2 tsp salt
2 tbsp chilli oil
1 tbsp garlic, finely chopped
Roasted Sichuan pepper, a pinch or two
1/2 tbsp caster sugar
2 tbsp light soy sauce

MAPO TOFU

Bring a large saucepan of water to just below a simmer and season lightly with salt. Cut the tofu into 2.5 cm cubes and add to the water. Cook very gently for about 10-15 minutes, then drain.

Meanwhile, heat a wok over high heat and add 1-2 tablespoons of the oil. Fry the beef mince until well browned, then remove from the wok and set aside

Add the remaining oil to the wok and fry the chilli bean sauce until the oil turns red. Add the black beans, chilli powder, garlic and ginger and fry for about 1 minute or until fragrant.

Add the drained tofu to the wok, along with 1-2 cups of water. Stir gently and bring to a simmer. Add the fried beef and spring onion and simmer for 5 minutes or until the spring onion is softened.

Adjust the seasoning with salt and sugar as required, then thicken the mixture with the cornflour slurry, adding a little at a time so that the sauce is thickened and silky, but not gloopy.

Transfer to a serving bowl and serve scattered with ground Sichuan pepper.

SICHUAN PEANUT NOODLES

Mix together the ingredients for the sesame sauce. Taste and make any adjustments you like. It will be quite spicy: it will be less so when mixed with the noodles. Chill.

Boil a large saucepan of water and add salt. Have a bowl of cold water with some ice cubes ready. Throw the bean sprouts into the boiling water for a few seconds, then lift them out and plunge into the iced water. Drain and chill.

Add the noodles to the boiling water and stir to separate. Cook for the time
suggested on the packet or until tender. Drain the noodles and tip into the cold water. Drain and toss with the teaspoon of oil to stop them sticking and spread out to dry in an airy place. Keep in the fridge until needed.

If serving the cucumber, peel, cut in half lengthways and scrape out the seeds. Cut at an angle.

Serve the noodles in one large bowl or four small ones. Place the bean sprouts in the bowl or bowls first and then the noodles. Arrange shredded chicken on top.

Scatter the spring onions and sesame seeds over as a garnish. At serving time, pour the sesame sauce over the noodles and mix through.

GARLIC CUCUMBER

Lay the cucumber on a chopping board and smack it hard a few times with the flat blade of a Chinese cleaver or with a rolling pin.

Then cut it, lengthways.

Place in a bowl with the salt, mix well and set aside for about 10 minutes. Combine all the other ingredients in a small bowl.

Drain the cucumber, pour over the sauce, stir well and serve immediately.

RICE

Chuck it in a rice cooker and voila. Serve warm with mapo tofu.