Name: Mapo Tofu
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons Sichuan peppercorns, divided (see note); 1/4 cup vegetable oil; 1 teaspoon cornstarch; 2 teaspoons cold water; 1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes; 1/4 pound ground beef; 3 garlic cloves grated on a microplane grater; 1 tablespoon fresh ginger grated on a microplane grater; 2 tablespoons fermented chili bean paste (see note); 2 tablespoons Xiaoxing wine; 1 tablespoon dark soy sauce; 1/4 cup low-sodium chicken stock; 1/4 cup roasted chili oil (see note); 1/4 cup finely sliced scallion greens

Ingredients

(Servings: 4)

2 tablespoons Sichuan peppercorns, divided (see note)

1/4 cup vegetable oil

1 teaspoon cornstarch

2 teaspoons cold water

1 1/2 pounds medium to firm silken tofu, cut into 1/2-inch cubes

1/4 pound ground beef

3 garlic cloves grated on a microplane grater

1 tablespoon fresh ginger grated on a microplane grater

2 tablespoons fermented chili bean paste (see note)

2 tablespoons Xiaoxing wine

1 tablespoon dark soy sauce

1/4 cup low-sodium chicken stock

1/4 cup roasted chili oil (see note)

1/4 cup finely sliced scallion greens

Mapo Tofu

Ingredients

Steps

Nutrition Facts

Comments

Mapo Tofu

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts