Name: Mapo Tofu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 680 Gram Silky tofu cubes; 115 Gram Ground beef; 2 tablespoon Sichuan pepper; ¼ cup Vegetable oil; 1 teaspoon Cornstarch; 2 teaspoon Water; 3 Minced garlic cloves; 1 tablespoon Minced ginger; 2 tablespoon Bean paste; 2 tablespoon Shaoxing wine; 1 tablespoon Soy sauce; ¼ cup Chicken broth; ¼ cup Roasted chili oil; ¼ cup Chopped scallion

Mapo Tofu is a traditional Sichuan dish, known for its spicy and fragrant flavor.

The recipe combines soft cubes of silky tofu with ground meat, fermented bean paste, and Chinese spices, creating a delicious and comforting mixture.

Making this dish at home is simple and quick, perfect for those who enjoy intense and authentic flavors.

Served with white rice, Mapo Tofu becomes a true flavor experience with every bite. The key lies in using fresh ingredients and a generous amount of Sichuan pepper for that aromatic touch that sets this culinary gem apart.

Mapo Tofu

Main Course

1 hour

4 Servings

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Ingredients

680 grams of Silky tofu cubes

115 grams of Ground beef

2 tablespoons of Sichuan pepper

¼ cup of Vegetable oil

1 teaspoon of Cornstarch

2 teaspoons of Water

3 Minced garlic cloves

1 tablespoon of Minced ginger

2 tablespoons of Bean paste

2 tablespoons of Shaoxing wine

1 tablespoon of Soy sauce

¼ cup of Chicken broth

¼ cup of Roasted chili oil

¼ cup of Chopped scallion

Preparation

Step 1 : Start by heating half of the Sichuan pepper in a large wok over high heat until it slightly smokes.

Step 2 : Once that happens, grind it in a mortar until you get a fine powder and set aside.

Step 3 : Next, add the remaining Sichuan pepper and vegetable oil to the wok.

Step 4 : Cook over medium-high heat until the oil sizzles slightly, then remove the peppercorns with a slotted spoon, leaving only the fragrant oil in the wok.

Step 5 : In a small bowl, mix the cornstarch with cold water until smooth.

Step 6 : Bring a pot of water to a boil and cook the tofu for about one minute.

Step 7 : Be careful to drain it gently so it doesn't break apart and set aside.

Step 8 : Return to the wok and heat the oil over high heat until it smokes.

Step 9 : Add the ground meat and cook, stirring, for one minute.

Step 10 : Then add the garlic and ginger, cooking for 15 seconds or until they release their characteristic aroma.

Step 11 : Add the bean paste, Shaoxing wine, soy sauce, and broth.

Step 12 : Bring the mixture to a boil and then add the cornstarch mixture, cooking for an additional 30 seconds or until the sauce thickens.

Step 13 : Carefully and with gentle movements, add the tofu cubes to the wok to prevent breaking and mix with the sauce.

Step 14 : Finish by adding the chili oil and half of the scallion, cooking everything together over low heat for an extra 30 seconds.

Step 15 : To serve, place the dish in a bowl and sprinkle with the remaining scallion and ground Sichuan pepper.

Step 16 : This dish is ideally accompanied by white rice to complete this delicious and aromatic meal.