Mapo Tofu

 

I usually cook it with meat if I'm cooking for two.  However, since this is my lunch and I didn't want leftover uncooked tofu, I used an entire 300g block of silken tofu.  That's only about 150calories.

Ingredients

GROUP A - basic must have

• 1 block of silken tofu.  Use knife to grid block into 1cm x 1 cm cubes
• 1 tablespoon of Lau Gan Ma brand chilli in oil
• 1 teaspoon of mushroom stock powder  

GROUP B - skip if you don't have these and don't have time.

• 1/2 tablespoon of chopped ginger
• 1/2 tablespoon of chopped garlic
• 1/2 tablespoon of chopped spring onions (white portion).  Dice green portion for the finishing touch.

GROUP C

• 1 teaspoon of szechuan peppercorn OR ground szechuan peppercorn if you have this.

Instructions

• Heat wok.  Add szechuan peppercorn to toast in wok.  You don't need long for this - just about a minute or two. Off the fire
• Ground toasted peppercorn into powder in a mortar and pestle.  
• Reheat wok, add a dribble of cooking oil.
• Stir-fry Group B, chilli in oil and szechuan peppercorn powder briefly - whatever you choose to use.
• Add in tofu and use spatula to further chop into small pieces.
• Season with mushroom stock powder to taste.
• Once tofu is heated through, the dish is done.  If you've used spring onions, add the chopped green portion and stir-through before serving.