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.
- 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
- 1 tsp cornflour
- 2 tbsp water
heat oil in a wok over medium heat.
add ground beef and cook until brown in color. Set aside.
with the remaining oil, stir fry doubanjiang sauce. Add black beans, chili power, garlic and grated ginger. Cook for a few minutes.
Add tofu and water. Stir gently and bring to a simmer.
Add cooked ground beef, green onion and simmer for another 5 minutes.
Add salt and sugar to taste.
add cornflour slurry and mix gently till sauce is thickened.
Serve in a bowl and enjoy!
Inspired by Adam Liaw.