Meera Sodha’s Mapo tofu with pork & Tenderstem®
10 minutes preparation
20 minutes cooking
Tenderstem® has teamed up with Meera Sodha to bring you this tantalising recipe for Mapo tofu with pork and Tenderstem®. Meera’s take on this classic Sichuan dish is the perfect dish for a dinner party with friends.
Meera says: “There’s a lot you can do with Tenderstem®: it’s a great ingredient to use in Chinese stir-fries or braising dishes, like my Mapo tofu. With Tenderstem®, there are no rules. It’s a no fuss vegetable which you can throw into any dish and have fun with in the kitchen.”
- 300g Tenderstem®
- 1 ½ tsp Sichuan peppercorns
- 1 tbsp rapeseed oil
- 1 tbsp sesame oil
- 400g pork mince
- 3 garlic cloves, minced
- 1 large leek, cut into thin circles
- 2 tbsp chilli bean sauce, (I like Lee Kum Kee)
- 2 tsp salted fermented black beans, rinsed and chopped (I like ZF brand) - optional
- 600ml chicken stock
- 400g firm tofu, cut into 1½ cm cubes
- 1 tbsp dark soy sauce
- 1 tsp sugar (optional)
- Chop the stems of each piece of Tenderstem® into thin discs, leaving the florets of the Tenderstem® to one side.
- Grind the Sichuan peppercorns in a pestle and mortar until very well ground.
- Heat the rapeseed and sesame oil in large frying pan over a medium heat until smoking hot, then add the pork mince. Leave to cook for a couple of minutes until it browns, then stir and cook for a further 2-3 minutes.
- Add the garlic cloves and leek and cook for 5 minutes until the garlic and leeks soften.
- Add the chilli bean sauce, salted black beans (if using), Sichuan pepper and then pour in the stock, soy sauce, sugar (if using) and add the cubes of tofu. Braise for 5 minutes.
- Add the heads and finely sliced stems of Tenderstem® and cook for 3-4 mins or until tender, then take off the heat.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.