Mapo Tofu
Spicy and aromatic — a classic Sichuan home-style dish.
Ingredients
soft tofu (cut into 1.5 cm cubes and soaked in hot water)
2
lean beef (minced)
100 g
garlic chives (split and cut into segments)
50 g
vegetable oil
100 g
doubanjiang (broad bean paste)
50 g
chili powder
8 g
soy sauce
8 g
cooking wine
20 g
Sichuan fermented black beans (finely minced)
20 g
MSG
8 g
wet cornstarch
20 g
broth
15 g
Sichuan peppercorn powder
1 g
scallion (minced)
10 g
ginger (minced)
10 g
Instructions
1
Step 1
Mince the beef. Finely mince the fermented black beans. Mince the scallion and ginger. Split the garlic chives and cut into segments. Cut the tofu into 1.5 cm cubes and soak in hot water.
2
Step 2
Heat oil in a wok. First add the beef and stir-fry to remove excess moisture. Add the doubanjiang, minced scallion, ginger, and fermented black beans, and stir-fry until fragrant. Add the chili powder, and once it changes color, pour in the broth, soy sauce, and cooking wine. Add the tofu and simmer over low heat until the flavors are absorbed. Stir in the MSG, thicken with the wet cornstarch, and sprinkle with the garlic chives. Serve with the Sichuan peppercorn powder on the side.
