Mapo Tofu
Sichuan classic of soft tofu in a fiery sauce of doubanjiang and Sichuan peppercorn with minced beef. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 500 g Silken tofu
- 200 g Ground beef
- 2 tbsp Doubanjiang
- 1 tbsp Douchi
- 1 tsp Sichuan peppercorns
- 4 pc Garlic
- 15 g Ginger
- 3 pc Scallions
- 250 ml Chicken stock
- 1 tbsp Cornstarch
- 3 tbsp Vegetable oil
Steps
- Cube tofu and blanch in salted water for 2 minutes, then drain.
- Toast Sichuan peppercorns and grind to powder.
- Heat oil in a wok and brown beef until crisp.
- Add doubanjiang, douchi, garlic and ginger and stir until oil turns red.
- Pour in stock and add tofu, simmering gently for 5 minutes.
- Thicken with cornstarch slurry, finish with peppercorn powder and scallions.