Mapo Tofu (Sichuan)
Servings:
2
Prep Time:
10 minutes
Cook Time:
20 minutes
Difficulty:
Medium
Ingredients
- Soft/medium-firm tofu: 400g, cut in 2cm cubes
- Ground pork or beef: 120-150g
- Doubanjiang (Pixian chili bean paste): 2-3 tbsp
- Fermented black beans (douchi): 1 tbsp, rinsed and chopped
- Garlic, minced: 2 cloves
- Ginger, minced: 1 tsp
- Scallions, chopped: 2-3
- Sichuan peppercorns, ground: 1-2 tsp
- Chili flakes in oil: 1-2 tbsp
- Light soy sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Chicken stock: 1-1.25 cups
- Cornstarch: 1.5 tbsp
- Water: 3 tbsp
- Neutral oil: 2-3 tbsp
- Sugar: optional pinch
Instructions
- Optionally simmer tofu cubes in lightly salted water for 2-3 minutes, drain
- Heat oil, fry doubanjiang on medium 30-60 seconds until red oil emerges
- Add garlic, ginger, douchi and stir-fry until fragrant
- Add ground meat and stir-fry until crumbly and lightly browned
- Splash in Shaoxing wine, add stock, soy sauce, and sugar
- Bring to simmer, gently add tofu, simmer 5 minutes without stirring hard
- Mix cornstarch with water, add in 2-3 additions while gently stirring until glossy
- Stir in chili oil and most of the Sichuan pepper powder
- Top with scallions and remaining peppercorn powder, serve with plain rice