Mapo Tofu

If using the dried mushrooms2, soak them in hot water120 ml for 10 minutes, then slice.

Heat the oil1 tbsp in a wok or deep pan and sauté the onion1 with the ginger2 tsp and crushed chile1 tsp.

Add the minced meat and garlic4 cloves and fry until browned.

Stir in the chili bean paste2 tbsp, soy sauce1 tbsp, rice wine1 tbsp, water and mushrooms. Gently slide in the tofu500 g, lower the heat and simmer for 5–10 minutes without stirring too much.

Sprinkle with the Sichuan pepper and green onions3 and serve over steamed rice.