Mapo Tofu

Silky tofu and minced beef in a fiery, numbing Sichuan sauce of chili bean paste and peppercorns.

25 min 4 servings Medium asian

Ingredients

• 400 g firm tofu
• 150 g ground beef
• 2 tbsp sunflower oil
• 2 tbsp chili bean paste (doubanjiang)
• 3 clove garlic
• 1 tbsp fresh ginger
• 1 tsp Sichuan peppercorns
• 240 ml water
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 2 tbsp cold water
• 2 pcs green onions

Steps

1. Cut 400 g of firm tofu into 2 cm cubes.
2. Bring a small pot of salted water to a boil.
3. Add the tofu cubes and simmer for 2 minutes.
4. Drain the tofu gently and set it aside.
5. Mince 3 garlic cloves and 1 tbsp of ginger.
6. Toast 1 tsp of Sichuan peppercorns in a dry pan for 1 minute.
7. Grind the toasted peppercorns to a powder.
8. Heat 2 tbsp of oil in a wok over medium-high heat.
9. Add 150 g of ground beef and stir-fry for 3 minutes until browned.
10. Add 2 tbsp of chili bean paste and stir for 30 seconds.
11. Add the garlic and ginger and stir for 20 seconds.
12. Pour in 240 ml of water and 1 tbsp of soy sauce.
13. Slide the tofu into the sauce and simmer for 5 minutes.
14. Mix 1 tsp of cornstarch with 2 tbsp of cold water.
15. Pour the cornstarch mixture into the wok and stir gently until the sauce thickens.
16. Slice 2 green onions and scatter them on top.
17. Sprinkle with the ground Sichuan pepper and serve with steamed rice.