Chinese cuisine
Easy

Mapo Tofu

Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced beef, this Mapo Tofu is numbing, addictive, and delicious.

Mapo Tofu
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Recipe
PRE TIME: 5 min
COOKING TIME: 15 min
TOTAL TIME: 20 min
2 SERVING
Ingredients:
  • 1 lb. Regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
  • 3 tbsp. Cooking oil
  • 4 oz. Beef loin(finely diced) or ground pork
  • 1 tbsp. Ginger, finely minced
  • 1 tbsp. Garlic, finely minced garlic
  • 0.25 cup Scallion, thinly sliced
  • 1 tbsp. Cornstarch mixed with 2 tbsp water
  • Sauce
  • 0.5 tbsp. Toasted Sichuan peppercorn powder
  • 2 tbsp. Pixian bean paste
  • 1 cup Water or chicken broth
  • 1 tbsp. Sugar
  • 1 tbsp. Soy sauce
  • 1 tbsp. Cayenne pepper oil, to taste
Directions:
Step 1
Step 1
1
Poach tofu: Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Step 2
Step 2
2
Stir-fry beef or pork: Heat a wok or large heavy skillet over high heat until hot and add cooking oil, swirling to coat. Add meat and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic, ginger, and green onion and stir-fry over moderate heat until very fragrant.
Step 3
Step 3
3
Add the sauces: hot bean paste, cooking oil, cooking wine, water or chicken broth, soy sauce, sugar add to meat and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Step 4
Step 4
4
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Step 5
Step 5
5
Turn off heat and sprinkle with cayenne pepper oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion.
Step 6
Step 6
6
Enjoy!
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