Mapo Tofu with Tilda Long Grain Rice

How to make Mapo Tofu with Tilda Long Grain Rice

1. In a bowl, add the chicken mince and the rest of the marinade ingredients, and mix well.

2. In another small bowl, mix 1 tsp of cornstarch with 1 tbsp of water and set aside.

3. While the chicken is marinating, cook your Tilda rice according to the packet instructions.

4. In a large pot, bring a large amount of water to boil, add a pinch of salt, and then drop in the tofu cubes. Boil for 5 minutes before removing and draining.

5. In a large wok or non-stick skillet, add oil and heat over medium-high heat before adding the chicken mince. Cook for 1 minute, or until it starts to brown, making sure to break up the ground meat into chunks.

6. Add the spring onion, red chilli, and garlic-ginger paste, and stir-fry for around 30 seconds.

7. Add the doubanjiang and mix well into the meat before adding the chilli powder and Sichuan peppercorn powder. Stir-fry for another 30 seconds.

8. Pour in the chicken broth and add the sugar and light soy sauce to taste, then bring to a boil.

9. Drop in the boiled, drained tofu and gently mix, making sure not to break up the pieces. Reduce to a simmer and cover. Cook for 8 minutes.

10. After 8 minutes, uncover and taste for seasoning. Pour in the cornstarch slurry made earlier and mix it into the sauce evenly.

11. Allow the sauce to thicken while gently mixing, then turn off the heat and transfer it to a bowl.

12. Garnish with chopped spring onions and red chillies.

13. Spoon some warm cooked rice onto a plate, then top with the saucy Mapo Tofu and enjoy immediately.