Mapo Tofu With Chinese Black Beans Sichuan Style

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    tablespoon garlic, chopped (optional)
  • 12
    tablespoon chili paste with garlic (optional)
  • 18
    teaspoon sugar
  • 1
    tablespoon chili pepper (optional)
  • 3
    tablespoons tapioca starch (substitute cornstarch)
  • 12
    tablespoon sesame oil
  • 2
    scallions, cut up into small diagonal lengths (green onion)
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DIRECTIONS

  • PREPARATION.
  • 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 gently� now you are almost finished.
  • In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
  • Enjoy.
  • NOTES:
  • 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 thinner� 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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