From redhousespice.com

Mapo Tofu, the Authentic Way

2 servings · 8 min prep · 12 min cook

Ingredients

Ingredients

• 600 g regular tofu (soft or medium firm)
• 1 tsp salt
• 2 tbsp neutral cooking oil
• 3.5 oz minced beef (or pork)
• 1 tsp minced ginger
• 2 tbsp Sichuan chilli bean paste
• 1 tbsp fermented black beans (rinsed and chopped)
• 1 tbsp ground chilli (or chilli flakes)
• 1 tbsp minced garlic
• 1 tbsp Shaoxing rice wine
• 1.7 cups water (or unsalted stock)
• 2 tbsp cornstarch
• 3 tbsp water (for cornstarch slurry)
• ½ tsp ground Sichuan pepper
• 1 stalk scallions (finely chopped)

Steps

1. Cut the 600 g tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with 1 ⅔ cups water. Add 1 tsp salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.

   1 min

2. Heat up an empty wok until hot then add 2 tbsp oil. Put in 3 ½ oz minced meat, along with 1 tsp minced ginger. Stir fry over high heat until the meat becomes pale.
3. Add 2 tbsp Sichuan chilli bean paste, 1 tbsp fermented black beans, 1 tbsp chilli powder/flakes and 1 tbsp minced garlic. Fry until fragrant.
4. Pour in 1 tbsp Shaoxing rice wine and 1 ⅔ cups water (or unsalted stock). Bring to a boil then gently slide in the 600 g tofu. Leave to boil for about 5 minutes (uncovered).

   5 min

5. Turn the heat down to medium. Add half of the 2 tbsp cornstarch 1 ⅔ cups water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.

   10 seconds

6. Once the sauce becomes just thick enough to coat the spatula, add ½ tsp ground Sichuan pepper and 1 stalk chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.

Nutrition

Per serving

kcal

584

protein

40 g

carbs

16 g

fat

40 g

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