Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce)

Submitted by Member 610488

"This recipe is from a restaurant in Chengdu, Sichuan, China."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 396.89 g package firm tofu, drained cut into 1 inch cubes
• kosher salt, to taste
• 118.29 ml sichuan red chili oil (hong you)
• 6 garlic cloves, minced
• 6 inch piece ginger, peeled and minced
• 170.09 g ground beef or 170.09 g ground pork
• 4 scallions, thinly sliced plus more for garnish
• 1 red Thai chile, stemmed and minced
• 36.97 ml chinese red chile bean paste (douban jiang)
• 14.79 ml chinese fermented black soybeans (dou chi)
• 295.73 ml chicken stock
• 14.79 ml sugar
• 14.79 ml light soy sauce
• 59.14 ml cornstarch, mixed with 6 tbsp water
• 1.23 ml ground sichuan pepper, for garnish
• steamed rice, for serving

directions

1. Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
2. Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
3. Add beef; cook, stirring and breaking up meat, until browned, 4–6 minutes.
4. Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
5. Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
6. Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
7. Transfer to a dish and garnish with scallions and pepper. Serve with rice.