Michael’s easy recipes for delicious Sichuan style mapo pork and tofu and easy steam at home dumplings

Chef and Coles ambassador Michael Weldon joined Sunrise with an easy way to make steamed dumplings and sizzling Sichuan pork at home.

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Ingredients

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• Mapo Sauce
• ¼ cup oil
• 3 dried chillies, broken into small pieces
• 2 birds eye chillies, sliced
• 1tsp Sichuan pepper corns, toasted and crushed in a mortar and pestle
• 1tbs garlic, diced
• 1tbs ginger diced
• 500g pork mince
• 2tbs Chilli bean paste
• 1tbs fermented black beans
• 2 cup stock or water
• 2tsp corn flour, mixed into a slurry with 1tbs water
• 1tbs sesame oil
• 1tbs caster sugar
• 1 block Natures Kitchen Silken Tofu
• 2 spring onions, sliced thinly

Method

1. In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and pork mince, fry off until browned.
2. Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the stock and cook until the stock makes a sauce. Add in the cornfour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.
3. Add in the tofu and stir through until heated through and the sauce has soaked in.
4. Serve in a bowl and top with spring onion. Serve with a side of steamed rice.

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