Mapo Tofu

Silky tofu in a fiery red sauce with savory minced meat, finished with a shower of numbing Sichuan pepper. Bold, warming and wonderful with plain rice.

ChineseFood
10 minPrep
15 minCook
25 minTotal
MediumDifficulty
Servings

Ingredients

Method

  1. Bring a pan of lightly salted water to a simmer, slide in the tofu and cook gently for 2 minutes. This firms it and removes the raw bean taste. Drain.
  2. Heat the oil in a wok over medium-high heat and fry the minced meat until it is dry and lightly crisp at the edges.
  3. Lower the heat, add the chili bean paste and fry until the oil turns red. Add the black beans, chili powder, garlic and ginger and stir for 30 seconds.
  4. Pour in the stock and soy sauce and bring to a boil. Slide in the tofu and simmer for 5 minutes, shaking the wok rather than stirring.
  5. Stir the cornstarch mixture and add it in two or three additions, nudging the tofu with the back of your spatula, until the sauce clings to it.
  6. Scatter over the garlic sprouts, sprinkle with ground Sichuan pepper and serve.

Tap an ingredient or step to tick it off as you cook.

Tips

  • Push with the back of the spatula instead of stirring so the tofu stays in neat cubes.
  • Chili bean paste is already salty, so taste before adding any salt.
  • Use less chili powder for a milder version; the Sichuan pepper gives tingle rather than heat.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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