Mapo Tofu
Discover a tantalizing twist on a classic Sichuan dish, Mapo Tofu. Enjoy the fiery spices and bold flavours without the traditional pork, replaced here with ground beef, offering a fresh perspective on this popular Chinese cuisine.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Tofu
- 150 g Beef (minced)
- 2 tbsp Bean Paste (sichuan)
- 2 tsp Black Beans (fermented)
- 1 tbsp Sichuan Peppercorns
- 2 cloves Garlic (minced)
- 2 Green Onion (chopped)
- 2 tbsp Soy Sauce
- 1 tsp Cornflour
- 2 tbsp Oil
- 100 ml Beef Broth
Instructions
- 1
Cut the tofu into 1-inch cubes and set it aside.
- 2
Heat the vegetable oil in a pan, add the Sichuan peppercorns, and fry them until fragrant. Remove the peppercorns and discard them, keeping the oil in the pan.
- 3
In the same pan, add the ground beef and cook it until it's browned.
- 4
Add the Sichuan bean paste and fermented black beans to the pan, stir them well with the beef.
- 5
Add the garlic and half of the chopped green onion to the pan and stir-fry them until fragrant.
- 6
Add the beef broth, soy sauce, and tofu to the pan, bring the broth to a boil, and let it simmer for about 10 minutes.
- 7
Mix the corn-starch with a little water to make a slurry, then add it to the pan and stir well until the sauce thickens.
- 8
Serve the Mapo Tofu hot, garnished with the remaining green onion.