Classic Mapo Tofu (Ma Po Dou Fu)

Nguyên liệu

• Silken tofu2 blocks (approx. 400g each)
• Ground beef or pork150g
• Doubanjiang (Sichuan chili bean paste)2 tbsp
• Fermented black beans (douchi)1 tbsp
• Sichuan peppercorns1 tsp
• Garlic3 cloves, minced
• Ginger1 tbsp, minced
• Chili flakes (optional)1 tsp
• Soy sauce1 tbsp
• Shaoxing wine1 tbsp
• Chicken broth or water1 cup
• Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)1
• Vegetable oil2 tbsp
• Scallions, chopped2 tbsp
• Saltto taste
• Black pepperto taste

Các bước

1. 1

   Gently cut tofu into 1-inch cubes. Blanch tofu in salted boiling water for 1 minute, then drain carefully.

2. 2

   Toast Sichuan peppercorns in a dry pan until fragrant, then grind into a powder.

3. 3

   Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground meat and stir-fry until browned. Remove meat and set aside.

4. 4

   Add doubanjiang to the wok and stir-fry until the oil turns red and fragrant. Add minced garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until aromatic.

5. 5

   Return the cooked meat to the wok. Add soy sauce, Shaoxing wine, chili flakes (if using), and chicken broth. Bring to a simmer.

6. 6

   Gently add the blanched tofu cubes to the wok. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors. Avoid stirring too vigorously to prevent breaking the tofu.

7. 7

   Thicken the sauce by gradually adding the cornstarch slurry while stirring gently until the sauce reaches desired consistency.

8. 8

   Stir in half of the ground Sichuan peppercorn powder. Taste and adjust seasoning with salt and black pepper if needed.

9. 9

   Transfer to a serving bowl. Garnish with chopped scallions and the remaining Sichuan peppercorn powder.