Mapo Tofu With Chinese Black Beans Sichuan Style
photo by SkipperSy
- Ready In:
- 14 ounces tofu (medium or firm)
- 2 ounces ground pork (substitute ground beef, turkey or chicken meat)
- 2 tablespoons peanut oil
- 1 cup chicken soup base (or Won Ton powder)
- 1 tablespoon oyster sauce (non-sweetened brand, read label on bottle)
- 1 tablespoon light soy sauce
- 2 tablespoons black beans (Chinese salted black beans) (optional)
- 3 tablespoons rice wine
- 1 tablespoon grated ginger
- 1 tablespoon bean sauce (Amoy Sichuan Spicy Noodle Sauce) (optional)
- 1⁄2 tablespoon garlic, chopped (optional)
- 1⁄2 tablespoon chili paste with garlic (optional)
- 1⁄8 teaspoon sugar
- 1 tablespoon chili pepper (optional)
- 3 tablespoons tapioca starch (substitute cornstarch)
- 1⁄2 tablespoon sesame oil
- 2 scallions, cut up into small diagonal lengths (green onion)
- Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
- Add grated ginger to the salted black beans.
- In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
- In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
- Cut up the tofu into bite size cubes, set aside.
- In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside.
- COOKING DIRECTIONS.
- In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
- Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
- Next add the stock mixture, stir and bring to a boil.
- Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
- Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
- Add the scallions and sesame oil, briefly toss gentlyï¿½ now you are almost finished.
- In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
- You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
- The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
- You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
- If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinnerï¿½ and you will then need to add more of the tapioca starch mixture for a thicker sauce.
- The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.
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RECIPE SUBMITTED BY
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!