Cookbook

the Steam Zone
™
SFS800BSS
Mapo Tofu
1
Prep  minutes / Cook  minutes
2
Serves 
300g firm tofu
1 cup (200g) white long grain rice
1 tablespoon vegetable oil
1 teaspoon whole Sichuan peppercorns
225g pork mince
1 eshallot, finely chopped
2 garlic cloves, crushed
3 cm piece ginger, finely chopped
1 tablespoon Chinese cooking wine
(Shao Xing)
2 tablespoons chilli bean paste
(Toban Djan)
1 teaspoon chopped pickled chilies,
or Sambal Oelek
1 ¼ cups (300ml) salt-reduced
chicken stock
1 teaspoon white sugar
1 teaspoon Chinese black vinegar
(or malt vinegar)
1 teaspoon cornflour
2 green onions,
finely sliced on the diagonal
Method
Invert the tofu carefully into a shallow bowl
(make sure the bowl fits into the steaming
basket). Place bowl into steaming basket.
Wash rice and put into a bowl with  ¼ cups
(ml) water (make sure the bowl fits
into the steaming basket) and place into
the other steaming basket. Place baskets
onto steaming tray and cover with the glass
steaming lids.
Fill water tank up to MAX fill line with cold
tap water. Press the SPLIT ZONE button
then SYNC FINISH. Press the STEAM
button to select LOW for the tofu. Press the
arrow up to select  minutes. Press the other
STEAM button to select HIGH for the rice.
Press the arrow up to select  minutes. Press
START.
Meanwhile, heat the oil in a deep nonstick
frying pan on medium-low heat. Add
peppercorns and fry for - minutes until
fragrant. Discard the peppercorns but keep
the infused oil in the pan.
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Heat oil to medium-high and add the pork
mince. Fry for -minutes, breaking up the
mince with a wooden spoon, until evenly
browned. Add the eshallot, garlic and ginger
and fry for  minutes, or until fragrant. Stir
through the cooking wine, chili bean paste,
pickled chili and cook for  minutes until the
oil turns red and the mixture is aromatic.
Add the chicken stock and bring to the boil.
Add sugar and vinegar. Reduce the heat
and simmer for - minutes until the sauce
thickens slightly . Combine cornflour with
 tablespoon water and mix into the sauce.
Cook for a further  minute until thickened
and glossy.
Once tofu has finished steaming carefully
spoon out any water that may have collected
in the bowl. Spoon sauce over the tofu and
garnish with spring onion.
Serve with the steamed rice and some
steamed Asian greens.
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