Name: Mapo Tofu
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/4 lb. ground beef, ground pork, or minced mushrooms -; 2 tsp. toasted sesame oil -; 1 tbsp. reduced-sodium soy sauce -; 1/4 tsp. ground white pepper -; 1/4 tsp. Freshly ground black pepper -; 1/2 tsp. granulated sugar -; 2 tbsp. peanut oil or other neutral oil -; 2 tbsp. chili paste, preferably doubanjiang -; 1 tbsp. fermented black beans, roughly chopped -; 2-3 tsp. crushed Szechuan peppercorns -; 6 cloves garlic, halved -; 1½” piece ginger, minced -; 5 scallions, cut into 1½” pieces, plus more for garnish -; 1 tbsp. granulated sugar -; 1 lb. soft tofu, cut into 1½” cubes -; 1 1/2 c. water or low-sodium chicken broth -; 1 tbsp. cornstarch -; 1 tbsp. reduced-sodium soy sauce -; 1 tbsp. toasted sesame oil -; 1 tsp. Chinese black vinegar -; 1/2 tsp. MSG (optional) -; Chili oil, for topping (optional) -; Cooked rice, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mapo Tofu

1. 1/4 lb. ground beef, ground pork, or minced mushrooms -

2. 2 tsp. toasted sesame oil -

3. 1 tbsp. reduced-sodium soy sauce -

4. 1/4 tsp. ground white pepper -

5. 1/4 tsp. Freshly ground black pepper -

6. 1/2 tsp. granulated sugar -

7. 2 tbsp. peanut oil or other neutral oil -

8. 2 tbsp. chili paste, preferably doubanjiang -

9. 1 tbsp. fermented black beans, roughly chopped -

10. 2-3 tsp. crushed Szechuan peppercorns -

11. 6 cloves garlic, halved -

12. 1½” piece ginger, minced -

13. 5 scallions, cut into 1½” pieces, plus more for garnish -

14. 1 tbsp. granulated sugar -

15. 1 lb. soft tofu, cut into 1½” cubes -

16. 1 1/2 c. water or low-sodium chicken broth -

17. 1 tbsp. cornstarch -

18. 1 tbsp. reduced-sodium soy sauce -

19. 1 tbsp. toasted sesame oil -

20. 1 tsp. Chinese black vinegar -

21. 1/2 tsp. MSG (optional) -

22. Chili oil, for topping (optional) -

23. Cooked rice, for serving -

How to cook deliciously - Mapo Tofu

1. Stage

In a small bowl, stir together all meat ingredients until combined evenly. Set aside while preparing remaining ingredients.

2. Stage

In a deep-sided large skillet over medium-high heat, heat oil. Add marinated meat and cook, stirring frequently, until deeply golden and almost crispy, about 5 minutes. Transfer meat to a clean bowl and keep fat in the skillet.

3. Stage

Return skillet to medium-high heat, and add chili paste, black beans, and Szechuan peppercorns, and stir until fragrant, about 30 seconds. Add in garlic, ginger, and scallions, and stir until soft and fragrant, 1 to 2 minutes.

4. Stage

Reduce heat to medium. Add sugar, tofu, and water, and bring to a boil. Periodically, gently shake the pan to coat tofu in the sauce. Cook until liquid reduces by half, 12 to 15 minutes.

5. Stage

In a small bowl, stir cornstarch with soy sauce, sesame oil, vinegar, and MSG, if using, until smooth. Drizzle cornstarch slurry into the skillet, and gently stir to distribute evenly, allowing the tofu to break into smaller pieces naturally. Cook until sauce thickens and becomes shiny, 1 to 2 minutes. Sprinkle cooked meat evenly across the tofu.

6. Stage

Drizzle with chili oil and sprinkle with more scallions, if desired, before serving with rice.