Chinese·non-vegetarian·medium

Ma Po Tofu

Name: Ma Po Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450g Tofu; 100g Minced Beef; 1/2 tbs Sesame Seed Oil; 1 1/2 tsp Doubanjiang; 1/2 tsp Fermented Black Beans; 1 tbs Pepper; 1/2 tsp Salt; 1/2 tsp Sichuan pepper; 1 tbs Soy Sauce; 400ml Water; 2 tbs Olive Oil; 2 chopped Scallions; 4 Spring Onions; 2 cloves chopped Garlic; 4 sliced Ginger; 2 1/2 tbs Water; 1 tbs Cornstarch

Hey there, folks! Ready to spice up your kitchen with my Ma Po Tofu recipe? Trust me, this dish is like a flavor explosion in your mouth! So, here's a little secret from my kitchen: one time, I accidentally used way too much Sichuan pepper in this dish and let me tell you, my mouth was on fire! Lesson learned: a little goes a long way with those potent peppers. Now, here's a tip for you: before adding the tofu to the boiling water, try giving it a quick pan-fry for some extra texture and flavor. It's a game-changer, I promise! Alright, let's get cooking! Remember to mix that cornstarch with water for that perfect water starch. And when you're sliding in the tofu, be gentle - we don't want them falling apart on us! And there you have it - a delicious Ma Po Tofu that will have your taste buds dancing. Enjoy, my friends!

35 min(prep 15 + cook 20)

4 servings

350 kcal

4.4

Ingredients

Tofu450g
Minced Beef100g
Sesame Seed Oil1/2 tbs
Doubanjiang1 1/2 tsp
Fermented Black Beans1/2 tsp
Pepper1 tbs
Salt1/2 tsp
Sichuan pepper1/2 tsp
Soy Sauce1 tbs
Water400ml
Olive Oil2 tbs
Scallions2 chopped
Spring Onions4
Garlic2 cloves chopped
Ginger4 sliced
Water2 1/2 tbs
Cornstarch1 tbs

Nutrition

350 kcalper serving

Protein25g38%

Carbs15g23%

Fat20g31%

Fiber3g5%

Sugar2g3%

Directions

1
Add a small pinch of salt and sesame oil to minced beef. Mix well and set aside.
2
Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch.
3
Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
4
Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in.
5
Fry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then mix pepper flakes in.
6
Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and beef.Slow the heat after boiling and then simmer for 6-8 minutes. Then add chopped garlic greens.
7
Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. By the way, if you feel it is too spicy, add some sugar can milder the taste. But be carefully as the broth is very hot at this point.
8
Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
9
Serve immediately with steamed rice.

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