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Mapo Tofu with Ground Beef

Mapo Tofu
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Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on doubanjiang (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. Variations exist with other meats or vegetarian options.

Ingredients

Scale
  • 1 pound soft tofu, drained and cut into 1-inch cubes
  • 1/2 pound ground beef or lamb
  • 2 tablespoons doubanjiang (Sichuan chili bean paste)
  • 1 tablespoon douchi (fermented black beans), rinsed and roughly chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon Sichuan peppercorns, ground
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 tablespoons cooking oil
  • 2 green onions, chopped, for garnish

Instructions

  1. Heat cooking oil in a wok or large skillet over medium-high heat.
  2. Add ground beef or lamb and cook, breaking it up with a spoon, until browned. Drain excess fat if necessary.
  3. Add doubanjiang, douchi, minced garlic, and grated ginger to the wok. Stir-fry for 1-2 minutes until fragrant.
  4. Pour in chicken or vegetable broth, soy sauce, sugar, and ground Sichuan peppercorns. Bring to a simmer.
  5. Gently add the tofu cubes to the sauce. Stir gently to coat the tofu without breaking it.
  6. Simmer for 5-7 minutes, allowing the flavors to meld.
  7. Stir the cornstarch slurry and gradually add it to the sauce, stirring constantly, until the sauce thickens to your desired consistency.
  8. Taste and adjust seasoning if needed.
  9. Garnish with chopped green onions and serve hot with rice.

Notes

  • For a spicier dish, add more doubanjiang or a pinch of dried chili flakes.
  • For a vegetarian version, omit the meat and use vegetable broth, or substitute with minced mushrooms or plant-based ground meat.
  • Sichuan peppercorns provide a unique numbing sensation (mala) that is characteristic of Mapo Tofu.

Nutrition

Find it online: https://kitchenpivot.com/mapo-tofu/