I super love mapo tofu and i don’t think I’ll ever get tired of the dish. Sometimes, I deliberately not get tofu whenever I’m in the grocery coz I feel like I’m gonna overload myself with tofu dishes, haha!
Adam Liaw, in his recipe, indicated that we have to simmer the tofu in water with salt. I skipped that part. It still tasted great after. The tofu might not be as soft as I want it to be. But still the flavors are there.
I already made Mapo Tofu before but ground pork and sichuan peppercorns was used there. This version is different.
Mapo Tofu
Ingredients
- 4 tbsp olive oil
- 250 grams ground beef
- 1/4 cup doubanjiang sauce
- 2 tbsp black beans
- 1 tsp chili powder
- 5 cloves garlic minced
- 1 tbsp ginger grated
- 600 grams firm tofu chopped into cubes
- 1 cups water
- 6 stalks green onion or leeks chopped
- salt to taste
- sugar to taste
cornflour slurry
- 1 tsp cornflour
- 2 tbsp water
Instructions
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heat oil in a wok over medium heat.
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add ground beef and cook until brown in color. Set aside.
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with the remaining oil, stir fry doubanjiang sauce. Add black beans, chili power, garlic and grated ginger. Cook for a few minutes.
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Add tofu and water. Stir gently and bring to a simmer.
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Add cooked ground beef, green onion and simmer for another 5 minutes.
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Add salt and sugar to taste.
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add cornflour slurry and mix gently till sauce is thickened.
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Serve in a bowl and enjoy!
Recipe Notes
Inspired by Adam Liaw.
Yum – mapo tofu!! One of my all time faves, whether at sichuan restaurants or to make at home!! I’ll have to try your variation Roch!
Yay!! <3