This crispy chilli oil made with fermented black beans is from a producer based in Dublin. It’s salty, savoury and funky – and has a very sleek, minimalist label that stands out on the shelf, which means a lot of people end up with this in their larder, but what can you do with it?
I first had Mapo Tofu in Japan – though it is Szechuanese in origin and they tend to tone down the spice and pepper for the Japanese palate. When I first had the Szechuan version, it blew my face off – in a very good, addictive kind of way! This recipe is my take and is pitched somewhere between the two with a hit of chilli and pepper but not so much that you’ll be in tears. The flavours and sensations are intense the first time you try it, but stick with it.
- 1tbsp Szechuan peppercorns
- 1tsp cornflour
- 2tbsp + 75ml water
- 50ml sesame oil
- 1tbsp ginger purée
- 1tbsp garlic purée
- 2tsp dried chilli flakes
- 200g lamb mince
- 2tsp dark soy sauce
- 1tbsp White Mausu Black Bean Rayu
- 2 fresh chillies, chopped
- 450g firm tofu, cubed
- A small handful of fresh (or frozen) green peas
- A small bunch of spring onions, sliced
- Toast the peppercorns in a dry pan over a medium heat, being careful not to burn them, until they are fragrant. Pour these into a pestle and mortar and roughly crush, leaving some texture.
- Mix the cornflour with 2tbsp water to make a paste and put aside.
- Place a wok over a high heat and add the sesame oil. Before it heats up, add the ginger purée, garlic purée and died chilli flakes. Cook this off for 2 mins.
- Add the lamb mince, breaking it up as it cooks for approx. 4 mins. Add the soy sauce, White Mausu Black Bean Rayu, fresh chillies and Szechuan pepper – and stir. Add the cornflour paste and approx. 75ml water. Cook until you have a consistency close to a chilli con carne.
- Add the tofu, peas and spring onions – being careful not to break up the tofu too much. Heat this through, then serve immediately with steamed, sticky rice and smashed cucumber salad or steamed Chinese greens. Alternatively, stir through udon noodles to help temper the heat and spice a little more.
Chris Coulter is the man behind Belly Of The Beast – creator of innovative, award-winning condiments which he puts to use in fresh-baked sandwiches available direct from his kitchen in Byker and at Sorcerer Coffee in Newcastle. Follow Chris @bellyofthebeastco
