Saucepan@saucepan · Shared this recipeFollowChinese · sideMapo TofuTender tofu cubes simmered in a spicy, aromatic sauce with minced meat, finished with Sichuan pepper for a mouth-tingling classic.total20 minprep8 mincook12 minservings2Original recipe on redhousespice.comKeep this recipeAdd a copy of Mapo Tofu to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings600 g regular tofu ), soft or medium firm (see note 11 tsp salt2 tbsp neutral cooking oil100 g minced beef, or pork1 tsp minced ginger2 tbsp Sichuan chilli bean paste, see note 21 tbsp fermented black beans, rinsed and chopped1 tbsp ground chilli ), or chilli flakes (or to taste1 tbsp minced garlic1 tbsp Shaoxing rice wine400 ml water, or unsalted stock2 tbsp cornstarch, mixed with 3 tablespoons water0.5 tsp ground Sichuan pepper, or to taste1 stalk scallions, finely choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the tofu into cubes of 2.5 cm (1 inch). Gently place the cubes in a wok or pot filled with water. Add the salt and bring to a boil. Simmer for 1 minute, then drain and set aside.2Step 2: Heat an empty wok until hot. Add the oil and then the minced meat along with the minced ginger. Stir-fry over high heat until the meat turns pale.3Step 3: Add the Sichuan chilli bean paste, fermented black beans, ground chilli, and minced garlic. Fry until fragrant.4Step 4: Pour in the Shaoxing rice wine and water (or unsalted stock). Bring to a boil, then gently slide in the tofu. Let it boil uncovered for about 5 minutes.5Step 5: Reduce the heat to medium. Add half of the cornstarch-water mixture (stir well beforehand). Let it simmer for about 10 seconds, then add the remaining half.6Step 6: When the sauce becomes thick enough to coat a spatula, add the ground Sichuan pepper and chopped scallions. Gently mix, then immediately turn off the heat. Serve hot with plain steamed rice.getsaucepan.com/r/ef9fa9ee-a38f-460a-b2de-e0bcf22354e5 · Original: https://redhousespice.com/mapo-tofu-authentic-way/
