Mapo tofu — silky tofu and minced beef in a fiery, numbing Sichuan sauce of doubanjiang, fermented black beans and Sichuan pepper. Bold, comforting and lovely with rice.
- 450g Tofu
- 100g Minced Beef
- 1/2 tbs Sesame Seed Oil
- 1 1/2 tsp Doubanjiang
- 1/2 tsp Fermented Black Beans
- 1 tbs Pepper
- 1/2 tsp Salt
- 1/2 tsp Sichuan Pepper
- 1 tbs Soy Sauce
- 2 tbs Olive Oil
- 2 chopped Scallions
- 4 Spring Onions
- 2 cloves chopped Garlic
- 4 sliced Ginger
- 2 1/2 tbs Water
- 1 tbs Cornstarch
Video
Preparation
- Add a small pinch of salt and the sesame oil to the minced beef, mix well, and set aside.
- Mix 1 tablespoon cornstarch with 2½ tablespoons water in a small bowl to make a slurry.
- Cut the tofu into 2cm cubes. Bring a large pan of water to the boil with a pinch of salt, slide in the tofu, cook for 1 minute, then drain.
- Heat about 2 tablespoons oil in a wok and fry the minced beef until crispy, then transfer out, leaving the oil behind.
- Fry the doubanjiang for 1 minute over low heat, then add the garlic, scallion whites, ginger and fermented black beans and cook for 30 seconds until aromatic, then mix in the pepper flakes.
- Add water to the seasonings and bring to the boil over high heat. Gently slide in the tofu cubes, add the soy sauce and beef, then lower the heat and simmer for 6–8 minutes, adding the chopped garlic greens.
- Stir the cornstarch slurry and pour in half, wait about 30 seconds, then pour in the rest. Taste and add a pinch of salt if needed, or a little sugar to mellow the spice (taking care, as the broth is very hot).
- Once the sauce coats the tofu, transfer out, sprinkle with Sichuan peppercorn powder and chopped garlic greens, and serve immediately with steamed rice.
