Mapo Tofu
Mapo Tofu
Ingredients
For the Tofu
- 1 block soft tofu
- 1 teaspoon salt
- 1 teaspoon soy sauce
- as needed water
For the Sauce and Stir-fry
- 150 grams minced beef
- 2 tablespoons oil
- 2 tablespoons doubanjiang (郫縣豆瓣醬 brand name)
- 1 tablespoon salted black beans
- 1/2 tablespoon chili powder
- 2 tablespoons chili oil
- 4 cloves garlic, minced
- 1 cup chicken broth or beef broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
For the Cornstarch Slurry
- 1 tablespoon corn starch
- 3 tablespoons water
For Garnish
- 1 stalk scallions, chopped
- 1/2 teaspoon crushed Sichuan peppercorn, lightly toasted
Instructions
- 1
Cut the block of soft tofu into cubes.
⏱️ 3 min
- 2
Bring a pot of water to a boil. Add 1 teaspoon of salt and 1 teaspoon of soy sauce to the boiling water.
⏱️ 5 min
- 3
Gently add the tofu cubes to the boiling water and boil for 5 minutes.
⏱️ 5 min
- 4
Carefully remove the boiled tofu from the water and set it aside.
⏱️ 2 min
- 5
Mince the 4 cloves of garlic. Chop the 1 stalk of scallions for garnish.
⏱️ 5 min
- 6
Heat a wok or large pan over medium-high heat. Add 2 tablespoons of oil.
⏱️ 2 min
- 7
Add the 150 grams of minced beef to the hot oil and stir-fry until it is browned.
⏱️ 4 min
- 8
Add the minced garlic to the wok with the beef and continue to stir-fry until fragrant.
⏱️ 2 min
- 9
Add 2 tablespoons of doubanjiang, 1 tablespoon of salted black beans, and 1/2 tablespoon of chili powder to the wok. Stir-fry the mixture until it becomes fragrant.
⏱️ 3 min
- 10
Pour in 1 cup of chicken broth or beef broth. Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar.
⏱️ 1 min
- 11
Bring the sauce to a simmer.
⏱️ 2 min
- 12
Gently add the pre-boiled tofu cubes to the simmering sauce. Simmer for 5 minutes.
⏱️ 5 min
- 13
Prepare the corn starch mixture by mixing 3 tablespoons of water with 1 tablespoon of corn starch.
⏱️ 1 min
- 14
Slowly pour the prepared corn starch mixture into the simmering mapo tofu, stirring gently, until the sauce thickens to the desired consistency.
⏱️ 2 min - 15
Stir in 2 tablespoons of chili oil and the chopped scallions.
⏱️ 1 min
- 16
Transfer the mapo tofu to a serving bowl.
⏱️ 1 min
- 17
Garnish by sprinkling 1/2 teaspoon of crushed Sichuan peppercorn on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mapo Tofu
For the Tofu
- 1 block soft tofu
- 1 teaspoon salt
- 1 teaspoon soy sauce
- as needed water
For the Sauce and Stir-fry
- 150 grams minced beef
- 2 tablespoons oil
- 2 tablespoons doubanjiang (郫縣豆瓣醬 brand name)
- 1 tablespoon salted black beans
- 1/2 tablespoon chili powder
- 2 tablespoons chili oil
- 4 cloves garlic, minced
- 1 cup chicken broth or beef broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
For the Cornstarch Slurry
- 1 tablespoon corn starch
- 3 tablespoons water
For Garnish
- 1 stalk scallions, chopped
- 1/2 teaspoon crushed Sichuan peppercorn, lightly toasted
Instructions
- 1
Cut the block of soft tofu into cubes.
⏱️ 3 min - 2
Bring a pot of water to a boil. Add 1 teaspoon of salt and 1 teaspoon of soy sauce to the boiling water.
⏱️ 5 min - 3
Gently add the tofu cubes to the boiling water and boil for 5 minutes.
⏱️ 5 min - 4
Carefully remove the boiled tofu from the water and set it aside.
⏱️ 2 min - 5
Mince the 4 cloves of garlic. Chop the 1 stalk of scallions for garnish.
⏱️ 5 min - 6
Heat a wok or large pan over medium-high heat. Add 2 tablespoons of oil.
⏱️ 2 min - 7
Add the 150 grams of minced beef to the hot oil and stir-fry until it is browned.
⏱️ 4 min - 8
Add the minced garlic to the wok with the beef and continue to stir-fry until fragrant.
⏱️ 2 min - 9
Add 2 tablespoons of doubanjiang, 1 tablespoon of salted black beans, and 1/2 tablespoon of chili powder to the wok. Stir-fry the mixture until it becomes fragrant.
⏱️ 3 min - 10
Pour in 1 cup of chicken broth or beef broth. Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar.
⏱️ 1 min - 11
Bring the sauce to a simmer.
⏱️ 2 min - 12
Gently add the pre-boiled tofu cubes to the simmering sauce. Simmer for 5 minutes.
⏱️ 5 min - 13
Prepare the corn starch mixture by mixing 3 tablespoons of water with 1 tablespoon of corn starch.
⏱️ 1 min - 14
Slowly pour the prepared corn starch mixture into the simmering mapo tofu, stirring gently, until the sauce thickens to the desired consistency.
⏱️ 2 min - 15
Stir in 2 tablespoons of chili oil and the chopped scallions.
⏱️ 1 min - 16
Transfer the mapo tofu to a serving bowl.
⏱️ 1 min - 17
Garnish by sprinkling 1/2 teaspoon of crushed Sichuan peppercorn on top.
⏱️ 1 min