Szechuan Mapo Tofu

• 1 block or 500g of tofu 
• 1 tablespoon grated ginger 
• 3 cloves garlic 
• 1 medium size onion, finely chopped
• 1 teaspoon Szechuan pepper, grinded
• 1 tablespoon Rice wine
• 2 tablespoon Fermented black bean 
• 1 tablespoon Gochujang paste 
• 1 tablespoon soy sauce 
• 1 teaspoon cornstarch 
• 1 cup water 
• salt, to taste 
• sugar, to taste 
• Chopped spring onion for garnish (optional)

Direction: 

1. Cut the tofu in cubes and cook in salted boiling water for 1 minute. 
2. Drain and set the tofu aside. 
3. In a pan, sauté the aromatics; onion, ginger, garlic and Szechuan pepper.
4. Once the onion is translucent, add the fermented black bean, gochujang and soy sauce. 
5. Mix the cornstarch in the cup water then add in the pan
6. While the sauce is simmering, add sugar and salt to taste. 
7. Once done, add the cooked tofu and garnish with spring onion 

*Serves 2 people