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

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (14 ounce) package firm tofu, drained cut into 1 inch cubes
•  kosher salt, to taste
• 1⁄2 cup  sichuan red  chili oil (hong you)
• 6  garlic cloves, minced
• 6  inches  piece ginger, peeled and minced
• 6  ounces ground beef or 6  ounces ground pork
• 4  scallions, thinly sliced plus more for garnish
• 1  red Thai chile, stemmed and minced
• 2 1⁄2 tablespoons  chinese red chile  bean paste (douban jiang)
• 1  tablespoon  chinese fermented black soybeans (dou chi)
• 1 1⁄4 cups  chicken stock
• 1  tablespoon sugar
• 1  tablespoon light soy sauce
• 1⁄4 cup cornstarch, mixed with 6 tbsp water
• 1⁄4 teaspoon  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.