Mapo Tofu (Grandma's Tofu)
A famous classic dish in Sichuan cuisine made with lean minced beef, organic firm tofu cooked in an aromatic mildly hot and spicy sauce.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 5 tbsp extra virgin olive oil
- 900 g lean minced beef (or pork)
- 1 kg gluten free organic firm tofu ( cut into 1 inch pieces)
- 5 clove garlic (peeled and finely minced)
- 2 inch ginger (peeled and finely grated)
- 1/2 tbsp corn starch (mix with 1 cup water)
- Steamed rice to serve
- 2 tbsp gluten free light soy sauce
- 1/2 tsp ground white pepper
- 2 tsp corn starch
- 2 tbsp medium dry sherry
- 5 tbsp gluten free black bean sauce
- 1 tbsp gluten free light soy sauce
- 2 tbsp hot chilli sauce
- 1 tsp Sichuan peppercorn powder
- 2 tsp hot chilli powder
- 1 tbsp medium dry sherry
- 2 spring onions ((shallots) thinly sliced)
- hot chilli powder ( for sprinkling)
Instructions
- 1
Mix and combine well all the ingredients for the sauce in a small bowl.
- 2
Marinade the minced beef or pork with the marinade ingredients in a medium bowl. Mix well.
- 3
Heat up a non-stick wok with 5 tablespoons of extra virgin olive oil, pan fry the garlic on low heat until lightly golden.
- 4
Add in the minced meat and stir fry on medium heat until just cooked.
- 5
Then add in the sauce prepared and stir fry for 5 minutes on medium heat or until aromatic.
- 6
Add the corn starch mixture into the sauce, stir and mix well. Bring to a boil, then gently slide in all the tofu pieces into the sauce.
- 7
Bring to a boil again, stirring gently by pushing the tofu and minced meat. Then cover with wok lid and simmer on low to medium heat for 8 to 10 minutes or until the minced meat is heated through.
- 8
Sprinkle some hot chilli powder on top and garnish with some spring onion (shallots).
- 9
Serve with steamed basmati rice.