How to make Authentic Chinese Sichuan style Mapo Tofu. This famous dish is one of the most popular Sichuan dishes around the world. There are so many different version of this dish, but this is the flavor I grow up with and this is how my grandma used to cook. I am also showing you in the end, how to store peppercorn properly.
For Vegan recipe, just leave out the beef, use water instead of chicken stock.
1 box of Tofu ( about 1 pound)
3 tbsp Canola oil
1/4 cup Minced Chinese leeks ( If you can’t find Chinese leeks, regular leeks are good too, or use green onions instead)
4 oz Ground Beef ( Traditionally is beef but a lot of restaurants use ground pork too, taste as good!)
2 1/2 tbsp Sichuan chili bean paste ( Pi Xian Douban)
1 tbsp Minced pickled red pepper ( I pickled some Thai chili peppers, this is only close pepper I can find, you can use them fresh for this recipe, or any pickled red chili peppers)
1 tbsp Minced ginger
2 tsp Ground dried Sichuan chili powder
1 tsp Ground dried Sichuan pepper corn powder ( some extra to sprinkle on top of the dish)
1 Cup water ( chicken stock is better if you have)
1 tsp Sugar
2 tsp Aged Chinese soy sauce
A pinch of salt to taste
1 tbsp Fermented blak beans
4 tsp Corn starch with 2 tbsp cold water( Mix well together)
Cut the tofu into 1 inch cubes, then put in lightly salted hot water for 1 minute, drain the tofu before the water boil.
Heat the canola oil over a high heat until smoking. Add ground beef and stir-fry until crispy but not dry. Then add chili bean paste( Douban) , minced pickled red pepper and ginger. Turn the heat to medium, Stir-fry the beef with the spices for 30 seconds. Then add dry Sichuan chili powder and Sichuan pepper corn powder, fermented black beans, stir-fry for another 20 seconds.
Add water in with the beef, Season with sugar, soy sauce, pinch of sate, mix well then add drained tofu. Mix tofu gently, otherwise tofu may break up. Simmer for 5 minutes, until the tofu absorbed the flavors of the sauce.
Add the leeks or green onions gently stir in, add the cornstarch mixture in 2 or 3 stages, mixing well, until the sauce thickened enough.
Finally, pour everyone into a bowl, then sprinkle some dried Sichuan pepper corn power on top of your dish. Serve hot!
Here are some of the ingredients and equipments:
Aged soy sauce: amzn.to/34mYuB1
Fermented black beans: amzn.to/32cHwlX
Dou Ban: amzn.to/3aT8bZ1
Chinese Wok: amzn.to/2YkWNQr
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