Mapo Tofu

30 mins
Serves 1
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Directions

  1. 1Mince ginger and garlic, slice the white portion of scallions and save the green part for garnish.
  2. 2Mince ginger and garlic, slice the white portion of scallions and save the green part for garnish.
  3. 3Mince ginger and garlic, slice the white portion of scallions and save the green part for garnish.
  4. 4Cut tofu into cubes and simmer in salted water for a few minutes to firm up.
  5. 5Cut tofu into cubes and simmer in salted water for a few minutes to firm up.
  6. 6Cut tofu into cubes and simmer in salted water for a few minutes to firm up.
  7. 7Sauté ground meat until the water evaporates and the fat starts to render and brown.
  8. 8Sauté ground meat until the water evaporates and the fat starts to render and brown.
  9. 9Sauté ground meat until the water evaporates and the fat starts to render and brown.
  10. 10Add scallions, ginger, garlic, doubanjiang, chili flakes, and peppercorn powder; sauté until fragrant.
  11. 11Add scallions, ginger, garlic, doubanjiang, chili flakes, and peppercorn powder; sauté until fragrant.
  12. 12Add scallions, ginger, garlic, doubanjiang, chili flakes, and peppercorn powder; sauté until fragrant.
  13. 13Deglaze with shaoxing wine, then season with soy sauce, sugar, and white pepper.
  14. 14Deglaze with shaoxing wine, then season with soy sauce, sugar, and white pepper.
  15. 15Deglaze with shaoxing wine, then season with soy sauce, sugar, and white pepper.
  16. 16Pour in stock and add tofu; bring to a simmer.
  17. 17Pour in stock and add tofu; bring to a simmer.
  18. 18Pour in stock and add tofu; bring to a simmer.
  19. 19Pour in cornstarch slurry and gently mix until thickened.
  20. 20Pour in cornstarch slurry and gently mix until thickened.
  21. 21Pour in cornstarch slurry and gently mix until thickened.
  22. 22Finish with sesame oil, serve with rice, and garnish with green scallions.
  23. 23Finish with sesame oil, serve with rice, and garnish with green scallions.
  24. 24Finish with sesame oil, serve with rice, and garnish with green scallions.

Ingredients

  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 3 tbsp neutral oil
  • 0.5 lbs ground beef/pork
  • 0.5 lbs ground beef/pork
  • 0.5 lbs ground beef/pork
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 1 inch knob ginger
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 scallions
  • 2 scallions
  • 2 scallions
  • 2 tbsp doubanjiang
  • 2 tbsp doubanjiang
  • 2 tbsp doubanjiang
  • 2 tsp Sichuan Chili flakes
  • 2 tsp Sichuan Chili flakes
  • 2 tsp Sichuan Chili flakes
  • 1.5 tsp Sichuan peppercorn powder
  • 1.5 tsp Sichuan peppercorn powder
  • 1.5 tsp Sichuan peppercorn powder
  • 2 tbsp shoaxing wine
  • 2 tbsp shoaxing wine
  • 2 tbsp shoaxing wine
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 2 /3 cup chicken/beef stock
  • 2 /3 cup chicken/beef stock
  • 2 /3 cup chicken/beef stock
  • 1 lbs soft/silken tofu
  • 1 lbs soft/silken tofu
  • 1 lbs soft/silken tofu
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 3 tbsp water
  • 3 tbsp water
  • 3 tbsp water
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil

Equipment

knifecutting boardpotfrying panwooden spatula