Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from a restaurant in Chengdu, Sichuan, China. Ingredients:
1 (14 ounce) package firm tofu, drained cut into 1 inch cubes |
kosher salt, to taste |
1/2 cup sichuan red chili oil (hong you) |
6 garlic cloves, minced |
6 inches piece ginger, peeled and minced |
6 ounces ground beef or 6 ounces ground pork |
4 scallions, thinly sliced plus more for garnish |
1 red thai chile, stemmed and minced |
2 1/2 tablespoons chinese red chile bean paste (douban jiang) |
1 tablespoon chinese fermented black soybeans (dou chi) |
1 1/4 cups chicken stock |
1 tablespoon sugar |
1 tablespoon light soy sauce |
1/4 cup cornstarch, mixed with 6 tbsp water |
1/4 teaspoon ground sichuan pepper, for garnish |
steamed rice, for serving |
Directions:
1. Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
2. Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
3. Add beef; cook, stirring and breaking up meat, until browned, 4–6 minutes.
4. Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
5. Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
6. Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
7. Transfer to a dish and garnish with scallions and pepper. Serve with rice.
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