BEST SPICY Mapo Tofu RECIPE From FOOD WARS! Shokugeki no Soma

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Start by washing the rice and cooking it according to the traditional Chinese method, using a finger's worth of water above the rice.

Prep the ingredients: separate the green and white parts of the scallions, chop them respectively, and set the green part aside for garnish.

Chop the fermented black beans to release their flavor.

Roast 1 teaspoon of Sichuan peppercorns in a wok on low heat until they turn brown, then grind them into a powder.

Heat 1/4 cup of vegetable oil in the wok on medium-high heat and add the remaining 1 teaspoon of Sichuan peppercorns to fry until they change color to brown, then strain the oil into a bowl and set aside.

Mix 1 teaspoon of cornstarch with 1 teaspoon of water to create a slurry and set aside.

Slice the silken tofu into cubes, ensuring they are not too small to prevent breaking.

Blanch the tofu in boiling water with a couple of teaspoons of salt for about 30 seconds, then remove and set aside.

Heat the wok on medium-high and add a bit of oil, then add 8 ounces of ground beef and cook until browned.

Add the chopped garlic and white parts of the scallions to the beef and stir-fry together.

Add the fermented black beans, fermented soybean paste, and sugar to the mixture and stir well.

Pour in the prepared peppercorn oil and soy sauce, mixing thoroughly.

Gently add the blanched tofu to the wok, being careful not to break it, and stir gently to combine.

Add the cornstarch slurry to the wok and stir gently until the sauce thickens, about 1-2 minutes.

Finish by adding sesame oil and the ground Sichuan peppercorn powder, mixing to combine.

Serve hot, garnished with the reserved green parts of the scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens