Mapo Tofu
Cut tofu into cubes and braise with crispy minced pork, thicken the sauce with a starch slurry until the oil glistens, and dust with Sichuan pepper powder. The finished dish is numbing, spicy, sizzling-hot, tender, crisp, savory, and aromatic.
Ingredients
tofu (cut into 2 cm cubes)
400 g
Sichuan salt (used in stages)
4 g
beef (minced)
75 g
MSG
1 g
garlic sprout segments
15 g
wet cornstarch (for thickening)
15 g
fermented black beans (minced)
5 g
minced ginger
10 g
Pixian doubanjiang (finely chopped)
10 g
minced garlic
10 g
chili powder
5 g
meat broth
120 g
Sichuan peppercorn powder
2 g
cooked vegetable oil
100 g
soy sauce
10 g
Instructions
1
Preparation
Cut the tofu into 2 cm cubes, place them in boiling water with 2 g of Sichuan salt to soak briefly, then drain. Mince the beef. Finely chop the Pixian doubanjiang.
2
Cooking
Place a wok over medium heat, add the cooked vegetable oil and heat to about 60% hot. Add the beef and stir-fry until crispy and fragrant. Add the doubanjiang and stir-fry until aromatic, then add the minced ginger and garlic and stir-fry until fragrant. Add the minced fermented black beans and stir well. When the chili powder turns red, pour in the broth and bring to a boil. Add the tofu and simmer over low heat until large bubbles form. Add the MSG and stir, then thicken with the wet cornstarch so the tofu becomes glossy with sauce. Add the garlic sprouts until just cooked, transfer to a plate, and dust with the Sichuan peppercorn powder. Serve.
