Prep 0 mins
Cook 20 mins
This recipe comes from an English-language Chinese cookbook of my mother's. I have made it...easy and delicious, and better than in the Chinese restaurants. As most Chinese dishes, it is best as part of a meal of a variety of dishes and a group of people. Accompany with Oriental boiled rice. Mabo Dofu (Bean Curd with Ground Beef and Chili Peppers)
- 2 packages bean curd (3/4 lb (tofu))
- 1⁄4 lb ground beef or 1⁄4 lb minced beef
- 3 tablespoons oil (or cooking spray)
- 1 clove garlic, chopped
- 3 chili peppers, chopped (or use chili flakes)
- 1 tablespoon leek, chopped
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 2 tablespoons cornstarch, mixed with
- 1⁄2 cup water or 1⁄2 cup broth
- 1 tablespoon sesame oil
- Cut bean curd into bite-sized squares and set aside. Heat oil and fry garlic, chili peppers and chopped leek.
- Add meat. When meat changes color, lightly stir in bean curd, soy sauce and = sugar.
- Cover with lid and cook for 10 min.
- Add cornstarch mixture, allowing it to thicken for a few minutes.
- Turn out into serving dish, sprinkle with the sesame oil and serve hot. EmmaDeer
This was just perfect! Served on a bed of rice. Didn't have any chili peppers and didn't know how much flakes to substitute, so I put in 4 tsp. of flakes which I thought was going to KILL us haha...but I ended up tripling the sauce to have it run onto the rice, so the heat was still really spicy but JUST right for us! Will definitely be making this again!!
This dish really impressed our chinese exchange student! I used beef cut into small cubes and I did add 2 garlic cloves instead of just 1. I also used dark soy sauce which has become a staple around here. Thanks for posting this, our exchange student thanks you too :)
I learned this dish first using pork slivers. Beef slivers/ground beef are just as good for variety.