Mapo Tofu with Javanese Ginseng

Javanese ginseng grows so easily in our climate that it’s a pity we don’t use it more. Where tender leafy greens like bok choy and even kale need shade nets or otherwise lots of TLC to survive, Javanese ginseng just thrives. The work is to first grow what grows best here, and the next step is to rediscover how to best utilise these forgotten herbs and vegetables. Some people are divided over Javanese ginseng because of it’s muciligenous texture, but we find that it either disappears in a dry stir-fry, or is highlighted in saucy dishes like this one by helping to thicken the gravy.

Recipe contributed by Alexys [@syxelala].

Ingredients:

• 1/2 tablespoon Sichuan peppercorns, crushed

• 1 1/2 tablespoons ginger, minced

• 1 1/2 tablespoons garlic, minced

• 100g ground pork (or minced mushrooms for vegetarian)

• 1 tablespoon spicy bean paste

• 60ml chicken stock/water

• 1 packet silken tofu, cubed

• 1/2 teaspoon corn starch

• 1 spring onion, chopped

• 150g Javanese ginseng, chopped

• Sesame oil, sugar and salt, to taste

• Chilli oil or lao gan ma, to taste

Method:

Step 1
Stir fry ginger for a minute in a wok over medium heat, then add garlic and fry another minute. Be careful not to burn the aromatics.

Step 2
Turn the heat to high and add ground pork or mixed mushrooms. Stir-fry until it’s cooked through. Add ground peppercorns and stir-fry, taking care not to let it burn.

Step 3
Add in spicy bean paste and mix well. Add some chicken stock or water to deglaze the wok and let it simmer for a minute.

Step 4
Dissolve the corn starch with a tablespoon of water and add the mixture to the rest of the sauce. Add a little more water or chicken stock if it gets too thick.

Step 6
Add in your chopped Javanese ginseng and chilli oil, stir until wilted. Season with salt, sugar and sesame oil to taste.

Step 7
Add in silken tofu and gently toss until heated through, being careful not to break up the tofu. Stir in the scallions.