Tuna mapo tofu

Tuna mapo tofu

Tuna mapo tofu

Serves 6
DifficultyNot too tricky
Recipe From

Take One Fish

By Josh Niland
Tap For Method

Ingredients

  • 1 tablespoon Sichuan peppercorns
  • 190 g (6½ oz) fresh ginger , peeled
  • 190 g (6½ oz) garlic cloves , peeled
  • 10 French shallots , peeled
  • 375 g (13 oz) doubanjiang (fermented broad bean paste)
  • 300 ml (10 fl oz) grapeseed oil
  • 80 ml (2½ fl oz/1/3 cup) Shaoxing rice wine
  • 50 g (13/4 oz) caster (superfine) sugar
  • 125 ml (4 fl oz/½ cup) tamari
  • 1 tablespoon sesame oil
  • 1.8 kg (4 lb) minced (ground) yellowfin tuna , from sustainable sources
  • 200 g (7 oz) silken tofu, cut into small cubes
  • 1 bunch of spring onions (scallions) , finely sliced
  • 40 g (1½ oz/¼ cup) toasted sesame seeds
  • 1 dried red chilli , finely sliced (optional)
  • steamed short-grain rice , to serve
Tap For Method
Recipe From

Take One Fish

By Josh Niland
Tap For Ingredients

Method

Toast the Sichuan peppercorns in a dry frying pan until fragrant, then use a mortar and pestle to grind to a rough powder. Set aside.

Place the ginger, garlic, shallots, doubanjiang and 150 ml (5 fl oz) of the grapeseed oil in a food processor and blitz to a smooth paste.

Heat 100 ml (3½ fl oz) of the remaining grapeseed oil in a large heavy-based saucepan over a high heat. Add the paste and fry, stirring occasionally, for 8–10 minutes until dried and fragrant, then reduce the heat and simmer for a further 15 minutes, until the rawness from the vegetables has been completely cooked out. Stir in the Shaoxing wine, sugar, tamari and one-third of the ground Sichuan peppercorns, then spoon the mixture into a large bowl.

Wipe out the pan, add the sesame oil and remaining 2½ tablespoons of grapeseed oil and heat over a high heat. Working in two batches, add the tuna mince to the pan and fry for 2 minutes, or until the mince is coloured and has separated into individual strands, then stir through the fried paste mixture to combine.

To assemble the mapo tofu, return the tuna mixture to the saucepan and warm through over a low heat. Add the tofu, cover with a lid and heat for 3 minutes, then spoon into serving bowls.

Top with the spring onion, sesame seeds, chilli, if using, and the remaining ground Sichuan peppercorns.

Serve with steamed rice, if you like.
Recipe From

Take One Fish

By Josh Niland