MÁPÓ TOFU 麻婆豆腐
Ingredients
Ingredients
Tofu (firm)
550 g
Pixian chili bean paste
2 tbsp
Sichuan pepper powder
2 tsp
Cornstarch
2 tbsp
Sunflower oil
4 tbsp
Ground beef (minced)
100 g
Soy sauce
2 tbsp
Oyster sauce
1 tbsp
Sichuan pepper powder
1 tsp
Five spice powder
1 tsp
Sesame oil
1 tbsp
Instructions
Marinate the beef
Mix the ground beef with the soy sauce, oyster sauce, five spice powder and 1 tsp Sichuan pepper powder and marinate for 15 minutes.
Prepare the tofu
Cut the tofu into 1.5 cm cubes.
Cook the beef
Heat sunflower oil in a wok or skillet. Add the marinated beef and stir-fry until the color changes to light brown.
Add chili bean paste
Add the Pixian chili bean paste and stir-fry for 30 seconds.
Add water and tofu
Add enough hot water to cover the meat. Add the tofu cubes.
Adjust the tofu
Gently adjust the tofu cubes so every piece is submerged in the water.
Add Sichuan pepper and simmer
Sprinkle the remaining Sichuan pepper powder. Cover and simmer on low heat for 10 minutes.
Thicken the sauce
Mix cornstarch with 2 tbsp water. Pour the slurry into the wok gradually until the sauce thickens. Turn off the heat and stir gently.
Serve
Sprinkle with chopped coriander or green onions and serve immediately.
Original recipe
Storage
Best consumed fresh. Reheat only once.
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