Mapo Tofu
A classic Sichuan dish featuring delicate tofu and spicy meat sauce. Crispy ground meat, aromatic paste, and numbing pepper create the perfect balance of flavors.
Ingredients
- 450 g Tofu
- 100 g Ground beef
- 0.5 tbsp Sesame oil
- 1.5 tsp Doubanjiang paste
- 0.5 tsp Fermented black beans
- 1 tbsp Red chili powder
- 0.5 tsp Salt
- 0.5 tsp Sichuan pepper
- 1 tbsp Soy sauce
- 400 ml Water
- 2 tbsp Olive oil
- 2 pcs Shallots
- 4 pcs Green onions
- 2 clove Garlic
- 4 g Ginger
- 1 tbsp Cornstarch
Instructions
- Mix the ground beef with a pinch of salt and sesame oil, stirring well, and set aside.
- In a bowl, dissolve the cornstarch in 2.5 tablespoons of water to create a cornstarch slurry. Set aside.
- Cut the tofu into cubes approximately 2 cm in size. Bring a large pot of water to a boil, add a pinch of salt, and carefully lower in the tofu. Cook for 1 minute, then remove and allow to drain.
- Heat 2 tablespoons of oil in a wok and stir-fry the ground beef until crispy. Transfer the meat to a plate, leaving the oil in the wok.
- Over low heat, fry the doubanjiang paste for about 1 minute, then add the garlic, white part of the shallots, ginger, and fermented beans. Stir-fry for 30 seconds until fragrant, then add the red chili powder.
- Pour in 400 ml of water and bring to a boil over high heat. Carefully add the tofu cubes, drizzle in the soy sauce, and return the stir-fried beef. Reduce the heat and simmer for 6–8 minutes. Add the sliced green onions.
- Stir the cornstarch slurry and pour half into the simmering dish. Wait 30 seconds and pour in the remaining half. Taste and add a pinch of salt if needed. If the dish is too spicy, add a little sugar (but be careful—the broth is very hot).
- Once the sauce thickens and coats the tofu cubes, transfer the dish to a serving bowl. If desired, sprinkle with Sichuan pepper powder and sliced green onions.
- Serve immediately while hot, with steamed rice.