Spicy, pungent and appetizing flavor that goes perfectly with steamed rice on a cold rainy day. The Mapo Tofu has some complex flavors – spice was from the the Sichuan Peppercorns, saltiness from the fermented bean paste, tasty bits of ground beef and spring onions, coats the soft silken tofu.
- 300 gram minced beef (you can use any meat)
- 1 tablespoon vegetable oil
- 1 tablespoon Chilli Oil
- 4 to 5 cloves garlic, minced
- 1/2 inch ginger, minced
- 4 to 5 spring onions, chopped
- 1/2 teaspoon grind Sichuan peppercorns
- 1 chicken bouillon cube with 1 to 1 1/2 cup boiling water
- 1 block tofu, cut into 3/4-inch cubes
- 1 to 2 tablespoon corn starch
FOR THE SAUCE
- 2 tablespoon Chinese Chilli Bean Paste
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon black vinegar
- 3 teaspoon sugar
- In a bowl, combine all of the sauce ingredients and mix well. Set aside.
2. In a dutch oven or a wok, over medium heat. Add cooking oil, chili oil, garlic, ginger and spring onions. Stir fry until fragrant, about 1 minute. Then add the all Sichuan peppercorn powder.
3. Add the beef and breakdown into small pieces. Let it cook for 2 to 3 minutes. Then pour the sauce mixture. Keep stirring and let it cook for another 3 minutes.
4. Pour in water and chicken cube. Bring it to boil, about 8 to 10 minutes. Add tofu and carefully stir.
5. Meanwhile, in a small bowl mix cornstarch with 2 tablespoon water. Pour starch mixture into the tofu base while carefully stirring.
6. Garnish with some chopped green onions. Serve with steamed rice!
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