Chinese
Mapo Tofu
Sichuan mapo tofu with custardy tofu, chile bean paste, beef or pork, red oil, and a deep ma la finish.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Main
- 1 1/2 lb soft tofu, cut into 3/4-inch cubes
- 6 oz ground beef
- 3 tbsp avocado oil
- 2 tbsp pixian doubanjiang, minced
- 1 tbsp fermented black beans, rinsed and chopped
- 2 tsp chile
- 1 tbsp ginger, minced
- 3 whole garlic cloves, minced
- 1 cup chicken stock
- 1 tbsp light soy sauce
- 1 tsp granulated sugar
- 2 tsp cornstarch slurry
- 1 tsp roasted sichuan pepper
- 2 whole scallions, sliced
Directions
Method
- Bring a saucepan of lightly salted water to a gentle simmer. Add the soft tofu, simmer for 2 minutes, then drain carefully.
- Heat a wok over medium-high heat. Add the avocado oil and ground beef, breaking the meat into fine crumbles until lightly browned and {{temperature:160°F}}.
- Add the Pixian doubanjiang, fermented black beans, and ground chile; fry until the oil turns red and the paste smells deeply savory, about 1 minute.
- Add the ginger and garlic cloves and cook for 30 seconds. Stir in the chicken stock, light soy sauce, and sugar.
- Slide in the drained tofu and simmer gently for 4 minutes, nudging the pan instead of stirring hard so the cubes stay intact.
- Stir in the cornstarch slurry in two additions, simmering after each addition until the sauce turns glossy and clings to the tofu.
- Finish with the roasted Sichuan pepper and scallions. Serve hot.
