Pork and tofu unite with spice in this version of a Chinese classic from Sichuan Province that takes the sneaky side door to weeknight flavour. While the OG is somewhat more involved, we’ve distilled the essential flavours of the dish into a streamlined flavour-punch for busy food lovers.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
Cut tofu into 6 squares. Place in a heatproof bowl, cover with boiling water and set aside for 5 minutes. Carefully drain and set aside. Trim beans and cut into 4cm lengths. Thinly slice spring onions, keeping white and green parts separate. Peel and finely grate ginger.
Heat sesame oil in a wok or large, non-stick frypan over high heat. Add pork mince and beans and cook, breaking up mince with a wooden spoon, for 3–4 minutes or until mince is browned.
Add the white spring onion and ginger and cook for 30 seconds. Add chilli bean paste and cook for 2 minutes or until well combined and fragrant.
Dissolve stock cube in 125ml (½ cup) boiling water and add to frypan with soy sauce and sugar. Combine cornflour with 20ml (1 tablespoon) water and stir into sauce to combine. Cook for a further 2 minutes or until thickened.
Gently slide tofu into wok and carefully stir to coat in sauce. Reduce heat to medium-low and simmer for 3–4 minutes or until sauce has reduced slightly. Divide rice between serving bowls and top with mapo tofu and green spring onion.