Name: Ma po tofu jaffles
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: Softened butter, for spreading; 12 slices white bread; Ma po tofu; 60 ml (¼ cup) Shaoxing wine; 1½ tbsp dark soy sauce; 2 tbsp doubanjiang (see note); 2 birdseye chillies, finely chopped; 1 long red chilli, thinly sliced; 2 tbsp peanut oil; 500 gm minced pork; 1 garlic clove, finely chopped; 10 gm (2cm piece) ginger, finely chopped; 2½ tsp crushed Sichuan pepper; 1 spring onion, white part only, thinly sliced; 60 ml (¼ cup) chicken stock; 2 tbsp chilli sauce (we used Lao Gan Ma brand chilli crisp sauce); 500 gm silken tofu, cut into 3cm pieces; ½ tsp cornflour mixed with 1 tsp water

Ma po tofu jaffles

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?

Serves 6

Prep

25M

Cook

30M

Total

55M

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Ma po tofu is amazing in a jaffle, the silken tofu making the filling almost like custard. For a vegetarian version, use 200gm finely chopped Swiss brown mushroom in place of the pork.

Ingredients

Softened butter, for spreading

12 slices white bread

Ma po tofu

60 ml (¼ cup) Shaoxing wine

1½ tbsp dark soy sauce

2 tbsp doubanjiang (see note)

2 birdseye chillies, finely chopped

1 long red chilli, thinly sliced

2 tbsp peanut oil

500 gm minced pork

1 garlic clove, finely chopped

10 gm (2cm piece) ginger, finely chopped

2½ tsp crushed Sichuan pepper

1 spring onion, white part only, thinly sliced

60 ml (¼ cup) chicken stock

2 tbsp chilli sauce (we used Lao Gan Ma brand chilli crisp sauce)

500 gm silken tofu, cut into 3cm pieces

½ tsp cornflour mixed with 1 tsp water

Method

1.For ma po tofu, combine Shaoxing wine, soy sauce, doubanjiang and chillies in a bowl. Heat oil in a wok over high heat, add pork, garlic and ginger and stir-fry until starting to brown (1-2 minutes). Add Sichuan pepper and stir to combine, then stir in Shaoxing wine mixture, spring onion, stock and chilli sauce. Bring to the boil, then reduce heat to medium-high and cook, stirring occasionally, until pork is cooked through (8-10 minutes). Add tofu and cornflour mixture and stir gently until sauce is thickened slightly and tofu is warmed through and coated (1-2 minutes). Cool briefly.

2.Heat a jaffle maker. Butter bread and place half, butter-side down, on a sheet of baking paper. Cover with ma po tofu, spreading a little thicker in the centre and leaving a 5mm border, then sandwich with remaining bread, butter-side up. Toast in batches in jaffle maker until golden brown (3-5 minutes).

Doubanjiang, a hot chilli broad bean paste, is available from Asian grocers.
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

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