Sichuanese Mapo Tofu With Sticky Jasmine Rice & Cavolo Nero In A Sweet Rice Vinegar Dressing

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Set a steamer to boil on the hob (or boil a saucepan of water if you don't have a steamer), then take out another saucepan and a frying pan or wok.

STEP 2

Place the rice into your saucepan, along with 2x its volume of water. Bring the pan to the boil over a medium-high heat and once it's bubbling, reduce the heat, cover and cook until the rice is tender, around 8-10 minutes. 

STEP 3

Remove any hardy stems from the cavolo nero, then roughly chop and steam (recommended) or boil the cavolo nero for around 5-8 minutes, or until wilted. Drain thoroughly and then toss through the sweet rice vinegar dressing to taste.

STEP 4

Drain the tofu, then cut into 2cm cubes. Place your frying pan or wok over a medium heat and add the mapo sauce. Bring the sauce up to a simmer, then add the tofu and use a spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes or until the tofu is hot and has softened a little. You could add a drizzle of chilli oil if you like extra heat (optional).

STEP 5

Roughly chop the coriander and shred the spring onions.

STEP 6

Divide the rice between serving bowls, spoon over the mapo tofu and garnish with coriander and spring onion. Serve alongside the dressed cavolo nero and enjoy!