Corned Beef Mapo Tofu
Corned Beef Mapo Tofu
Ingredients
- 1 can corned beef, drained
- 1 pack silken tofu, cut into cubes
- 1 tablespoon Sichuan peppercorns, ground
- 3 garlic, cloves, minced
- 1 inch ginger, minced
- 2 tablespoons doubanjiang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup beef stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- as needed salt, for seasoning tofu
- as needed oil, for cooking
- as needed spring onions, chopped, for garnish
Instructions
- 1
Open and drain the can of corned beef. Set aside.
⏱️ 2 min
- 2
Cut the pack of silken tofu into 1-inch cubes. Transfer the tofu cubes to a bowl and gently season them with salt. Be careful not to break the tofu.
⏱️ 3 min
- 3
Grind the 1 tablespoon of Sichuan peppercorns using a mortar and pestle until finely ground. Alternatively, you can use a spice grinder.
⏱️ 3 min
- 4
Mince the 3 cloves of garlic and the 1 inch of ginger.
⏱️ 3 min
- 5
Heat a generous amount of oil in a large pan or wok over medium-high heat.
⏱️ 1 min
- 6
Add the ground Sichuan peppercorns to the hot oil and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
⏱️ 1 min
- 7
Add the minced garlic and minced ginger to the pan. Sauté for 1 minute until aromatic.
⏱️ 1 min
- 8
Stir in the 2 tablespoons of doubanjiang, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Cook for 1-2 minutes, stirring constantly, to develop the flavors.
⏱️ 2 min
- 9
Add the drained corned beef to the pan. Use a spatula or spoon to break up the corned beef into smaller pieces and mix it thoroughly with the sauce.
⏱️ 2 min
- 10
Pour in the 1/2 cup of beef stock and bring the mixture to a gentle simmer.
⏱️ 1 min
- 11
Gently add the cubed tofu to the pan. Carefully stir the mixture to combine all ingredients without breaking the delicate tofu cubes.
⏱️ 1 min
- 12
In a small bowl, prepare a cornstarch slurry by mixing the 1 tablespoon of cornstarch with the 2 tablespoons of water until smooth. Pour this slurry into the simmering pan, stirring gently, to thicken the sauce.
⏱️ 1 min
- 13
Allow the dish to simmer for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 3 min
- 14
Serve the Corned Beef Mapo Tofu hot, garnished with freshly chopped spring onions.
Kitchen Tools
Nutrition Facts (per serving)
Corned Beef Mapo Tofu
- 1 can corned beef, drained
- 1 pack silken tofu, cut into cubes
- 1 tablespoon Sichuan peppercorns, ground
- 3 garlic, cloves, minced
- 1 inch ginger, minced
- 2 tablespoons doubanjiang
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 cup beef stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- as needed salt, for seasoning tofu
- as needed oil, for cooking
- as needed spring onions, chopped, for garnish
Instructions
- 1
Open and drain the can of corned beef. Set aside.
⏱️ 2 min - 2
Cut the pack of silken tofu into 1-inch cubes. Transfer the tofu cubes to a bowl and gently season them with salt. Be careful not to break the tofu.
⏱️ 3 min - 3
Grind the 1 tablespoon of Sichuan peppercorns using a mortar and pestle until finely ground. Alternatively, you can use a spice grinder.
⏱️ 3 min - 4
Mince the 3 cloves of garlic and the 1 inch of ginger.
⏱️ 3 min - 5
Heat a generous amount of oil in a large pan or wok over medium-high heat.
⏱️ 1 min - 6
Add the ground Sichuan peppercorns to the hot oil and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
⏱️ 1 min - 7
Add the minced garlic and minced ginger to the pan. Sauté for 1 minute until aromatic.
⏱️ 1 min - 8
Stir in the 2 tablespoons of doubanjiang, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Cook for 1-2 minutes, stirring constantly, to develop the flavors.
⏱️ 2 min - 9
Add the drained corned beef to the pan. Use a spatula or spoon to break up the corned beef into smaller pieces and mix it thoroughly with the sauce.
⏱️ 2 min - 10
Pour in the 1/2 cup of beef stock and bring the mixture to a gentle simmer.
⏱️ 1 min - 11
Gently add the cubed tofu to the pan. Carefully stir the mixture to combine all ingredients without breaking the delicate tofu cubes.
⏱️ 1 min - 12
In a small bowl, prepare a cornstarch slurry by mixing the 1 tablespoon of cornstarch with the 2 tablespoons of water until smooth. Pour this slurry into the simmering pan, stirring gently, to thicken the sauce.
⏱️ 1 min - 13
Allow the dish to simmer for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 3 min - 14
Serve the Corned Beef Mapo Tofu hot, garnished with freshly chopped spring onions.