Mapo Tofu
Ingredients: Sichuan peppercorns, broad bean paste (douban jiang), fermented black beans (douci), soft tofu, ground beef · 30 min cook time · 450kcal · $10.90
Ingredients
1tbsp Sichuan peppercorns, 2tbsp broad bean paste (douban jiang), 1tbsp fermented black beans (douci), 500g soft tofu, 250g ground beef, 1tbsp soy sauce, 2tbsp cooking oil, 1tbsp ginger, 1tbsp garlic, 0.5tsp black pepper, 250ml unsalted pork or chicken stock, 1tbsp Shaoxing rice wine, 1tsp sugar, 1tbsp cornstarch, 2tbsp water, 1tbsp chili oil, 2stalks scallions
Instructions
1. Toast Sichuan peppercorns and grind them in a mortar and pestle until mostly fine, leaving some flakes.
2. Sauté ground beef (or pork) in a pan without oil to render out fat. Season with soy sauce. Break up the meat and allow liquid to evaporate and meat to brown.
3. Remove beef and set aside. If needed, add a little more oil to the pan.
4. Add finely chopped ginger and garlic to the pan and sauté until soft and lightly browned.
5. Add black pepper, and half of the ground Sichuan peppercorns. Sauté briefly.
6. Add rinsed and roughly chopped fermented black beans (douci) and chili bean paste (douban jiang). Sauté to infuse flavors.
7. Deglaze the pan with unsalted pork or chicken stock (or water).
8. Add Chinese cooking wine (optional) and sugar to balance the saltiness.
9. Return the cooked beef to the pan. Let it simmer for about 5 minutes to allow flavors to mingle.
10. Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with some water. Gradually add half of the slurry to the simmering sauce, stirring constantly. Bring to a boil to check consistency. Add more slurry if a thicker sauce is desired.
11. Taste the sauce and adjust seasoning (e.g., more soy sauce) if needed. Do this before adding tofu.
12. Gently slide cubed soft tofu into the sauce. Nudge them gently to submerge. Let it simmer for a few more minutes for the tofu to absorb flavor.
13. Optionally, drizzle with chili oil for extra spice and appearance. Garnish with chopped green onions and the remaining Sichuan peppercorns.
14. Serve hot with white rice.
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