Mapo Tofu
Servings 4
Equipment
- Mortar & Pestle
- Deep Wok or Deep Large Skillet
- Medium Saucepan
Ingredients
- 2 tbsp Sichuan peppercorns, divided
- ¼ cup vegetable oil
- 1 lb medium to firm silken tofu, cut into 1-inch cubes **Original recipe called for 1½ lbs.
- ¼ cup chicken broth
- 2 tbsp fermented chili bean paste
- 2 tbsp Xioxing wine **Mirin will work too
- 1 tbsp dark soy sauce
- 2 tsp water
- 1 tsp cornstarch
- ¼ lb ground beef
- 3 cloves of garlic, minced
- 1 tbsp ginger, minced
- ¼ cup roasted chili oil, divided **Original recipe added all of the oil to the sauce
- ¼ cup green onions, finely sliced
Instructions
- Heat 1 tablespoon of the Sichuan peppercorns in a large, deep wok or skillet over high heat until lightly smoking. Transfer them to a mortar and pestle and pound the peppercorns until they are finely ground. Set aside.
- Heat the remaining Sichuan peppercorns and vegetable oil in the same wok or skillet over medium-high heat until lightly sizzling. Use a slotted spoon to remove the peppercorns from the oil and discard them. Set the wok with oil aside until needed.
- Bring a medium saucepan of water to a boil over high heat, then add tofu. Cook for 1 minute, then carefully drain, being careful not to break up the tofu. Side Note: If your tofu is super soft, instead of firm or medium, you may want to skip this step and cook it in the sauce to avoid it falling apart too much.
- In a small bowl, whisk together the chicken stock, chili bean paste, Xiaoxing wine, and dark soy sauce; set aside until needed.
- In another small bowl, combine two teaspoons of water with the cornstarch and mix well; set aside until needed.
- Heat the oil that's in the wok over high heat until smoking. Carefully add the beef and cook, stirring constantly, for 1 minute. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds.
- Add the chicken broth mixture and bring it to a boil. Whisk the cornstarch mixture again until well combined, then pour it into the boiling sauce and cook, stirring constantly, for 30 seconds, until thickened.
- Gently add the tofu and fold it into the sauce, being careful not to break it up. Stir in 2 tablespoons of the chili oil and half the scallions, and simmer for 30 seconds longer.
- Carefully transfer to a serving bowl and sprinkle the remaining green onions and some of the toasted ground Sichuan peppercorns on top to taste.
- Serve immediately with rice, along with extra chili oil and toasted peppercorns on the side. Enjoy.