How to Make Authentic MaPo Tofu | 麻婆豆腐 | 10 Minute Recipe | Sichuan Chinese Cooking

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.

Cut firm fresh tofu into small cubes, quartering each piece.

Place the cubed tofu into lightly heated salted water for about 15 minutes to warm through.

Chop the toban djan into smaller pieces if necessary, especially if it's not already in paste form.

Prepare 200 grams of slightly fatty ground beef, chopping it finely to achieve a granulated texture.

Crush and roughly chop a few cloves of garlic and set aside with the ginger.

Chop scallions into 5 cm lengths and set aside.

Heat oil in a wok and fry the ground beef until well browned, then remove from the wok.

Add more oil to the wok and stir-fry the toban djan until fragrant and the oil turns red.

Add the chopped garlic, ginger, and salted black beans to the wok, mixing until the garlic is fragrant.

Pour in a bit of water to cool the wok down, then gently add the warmed tofu and browned beef back into the wok along with the chopped scallions.

Taste the mixture and adjust seasoning with salt and a touch of sugar to balance flavors.

Mix corn flour with cold water to create a slurry, adding it to the wok in three separate increments to adjust the texture of the sauce.

Stir gently until the sauce thickens to a luxurious consistency, then serve hot garnished with Sichuan pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens