BETTER THAN TAKEOUT - Mapo Tofu Recipe

By Souped Up Recipes · 40 min

Ingredients

Instructions

1. Toast the dried red chilies and Sichuan peppercorns in a wok over medium-low heat for a couple of minutes. Let them cool, then grind to a coarse powder.
2. Blend the Sichuan doubanjiang, fermented black beans and Chinese cooking wine into a fine paste. Set aside.
3. Cut the tofu into bite-sized cubes. Add 1/2 tsp salt to 1.5 liters of boiling water and blanch the tofu for a couple of minutes. Drain and set aside.
4. Heat the wok over high heat until smoking. Add the oil and swirl to coat. Add the ground meat and stir until cooked through.
5. Push the meat to the side, add the doubanjiang paste and stir over low heat for a couple of minutes.
6. Add the garlic, ginger, white parts of the scallions, paprika, sugar and half of the ground chili-pepper mixture. Stir until fragrant.
7. Pour in the stock and bring to a boil. Season with soy sauce to taste; it should be saltier than usual.
8. Add the tofu and simmer on low heat for 5 minutes.
9. Mix the cornstarch with 1/4 cup water and add it to the wok in 3 batches, stirring to thicken. Handle gently to keep the tofu intact.
10. Garnish with the reserved chili-pepper mixture and the green scallion parts.

Summarized from Souped Up Recipes's video. Watch it for the details.

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