Mapo Tofu
Stir-frying doubanjiang (fermented broad bean paste) first brings out its full aromatic flavor. You can reduce the amount of sugar to taste. After adding the tofu, avoid stirring it constantly to prevent it from breaking apart. Once the sauce returns to a boil, give it a gentle stir and it is ready to serve. Serve it over steamed white rice to make a tasty Mapo Tofu rice bowl :D
Story
A beloved classic of Sichuan cuisine, Mapo Tofu has won over food lovers across the globe with its bold, well-balanced flavor profile: fiery chili heat, the signature numbing tingle of Sichuan peppercorns, and a rich, umami-packed sauce that coats every silky cube of tender tofu. This approachable version stays true to the dish's traditional roots while offering small, flexible tweaks to suit different tastes, and works perfectly served straight from the cooking pot or piled high over a bowl of fluffy steamed rice for a comforting, satisfying meal.
Ingredients
tofu
2 boxes
ground meat
to taste
a large bunch of chopped scallion
fermented broad bean paste
2 tablespoons
soy sauce paste
1 teaspoon
sugar
1 teaspoon
white starch water
to taste
Instructions
1
Step 1
Prepare all ingredients, then cut the tofu into small cubes.
2
Step 2
Stir-fry the ground meat until it changes color, then add bean paste and stir-fry until fragrant.
3
Step 3
After adding all seasonings, pour in about 2 cups of water and bring to a rolling boil. The water volume should be enough to fully submerge the tofu.
4
Step 4
Pour in the tofu and cook together, add a thin starch slurry to thicken the sauce, sprinkle with chopped scallions right before serving, and it's done~
