Sichuan Mapo Tofu (Alternative Version)
Servings:
2
Prep Time:
10 minutes
Cook Time:
20 minutes
Difficulty:
Medium
Ingredients
- Medium tofu, cubed: 400g
- Ground beef: 100g
- Doubanjiang (chili bean paste): 1.5 tbsp
- Fermented black beans (douchi): 1 tsp
- Garlic, minced: 3 cloves
- Ginger, minced: 1 tbsp
- Scallions, green parts chopped: 2-3
- Sichuan peppercorns: 1 tbsp
- Chili oil: 1-2 tbsp
- Light soy sauce: 1.5 tsp
- Shaoxing wine: 1 tbsp
- Chicken or vegetable stock: 1 cup
- Cornstarch: 1.5 tbsp
- Water: 3 tbsp
- Oil: 2-3 tbsp for cooking
Instructions
- Gently simmer tofu 1-2 minutes in lightly salted water to firm, drain
- Toast Sichuan peppercorns, grind to powder, reserve
- Heat wok, add oil, stir-fry ground beef until lightly crispy, remove
- Add doubanjiang and fry 1 minute on medium heat until red oil emerges
- Add fermented black beans, ginger, garlic, scallion whites, fry 30 seconds
- Add stock and bring to boil
- Gently slide in tofu, simmer 3-4 minutes
- Season with soy sauce and Shaoxing wine
- Mix cornstarch with water, add gradually while gently stirring until thick and glossy
- Return beef, add chili oil, sprinkle with ground Sichuan peppercorns
- Top with scallion greens, serve with rice