Name: Lamb Mapo Tofu Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g lamb mince; 2 tsp Sichuan peppercorns; 1 tsp sesame oil; 2 garlic cloves crushed; 3 cm ginger finely grated peeled; 2 tbs Chinese rice wine vinegar; 1 tbs chilli bean paste; 1 cup vegetable stock (liquid); 1 tbs soy sauce; 1 tsp caster sugar; 300 g firm tofu cut into 3cm pieces; 150 g snow peas finely sliced; 125 g baby corn halved; 1 bunch Chinese broccoli cut into 3cm pieces; 180 g udon noodles; 2 spring onions thinly sliced *to serve

by We Love Our Lamb Last updated on 07/10/2019

This Chinese lamb dish with a twist will transport you to the Far East. - We Love Our Lamb

Ingredients

400 g lamb mince
2 tsp Sichuan peppercorns
1 tsp sesame oil
2 garlic cloves crushed
3 cm ginger finely grated peeled
2 tbs Chinese rice wine vinegar
1 tbs chilli bean paste
1 cup vegetable stock (liquid)
1 tbs soy sauce
1 tsp caster sugar
300 g firm tofu cut into 3cm pieces
150 g snow peas finely sliced
125 g baby corn halved
1 bunch Chinese broccoli cut into 3cm pieces
180 g udon noodles
2 spring onions thinly sliced *to serve

Method

Step 1

In a small frypan, dry fry the Sichuan peppercorns over low heat for 1-2 minutes or until fragrant. Crush lightly in a mortar and pestle.
Step 2

Heat the oil in a wok or large frying pan over medium-high heat and cook mince for 3-4 minutes or until browned. Add garlic and ginger and cook for 1 minute. Add rice wine vinegar and chilli paste and cook for 1 minute. Add stock, bring to the boil and then add soy sauce and sugar. Reduce heat, gently add tofu and stir to coat. Simmer for 7-8 minutes or until sauce reduces, adding snow peas, corn and Chinese broccoli for the final 2 minutes.
Step 3

Meanwhile, prepare noodles according to packet instructions and drain.
Step 4

Divide noodles between bowls and top with mince mixture. Sprinkle with peppercorns and green onions to serve.

Recipe Notes

from Australia’s Best Recipes team

It is best to cook your mince in batches of 250g. This avoids overcrowding and won’t allow the mince to stew.

If it begins to stew and water gathers in the bottom of the pan, the mince will taste like it has been boiled. Tilt the pan and strain away the liquid.

Crumble the mince into the pan or wok. Add it from the outside of the wok to the centre where it will be hottest.

If you like the sound of this recipe, you might also like this San Choy Bow.