XUECI MAKES MAPO TOFU

INGREDIENTS

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2 servings

450 g Silken tofu

100 g ground beef

2 tsp Sichuan peppercorns

2 cloves garlic

5 g ginger

1 scallion

1½ tbsp doubanjiang (Sichuan chili

bean paste)

½ tbsp fermented black soy beans 1 tsp chili flakes

120 ml chicken stock

1 tsp dark soy sauce

2 tsp starch

2 tbsp water

½ tsp sugar

1 tsp salt

5tbs vegetable oil

rice (cooked, for serving) UTENSILS

frying pan (small), mortar and pestle, knife, cutting board, wok (large), colander, cooking spoon, paper towels, plate, bowl (small). STEP 1/5

2 tsp Sichuan peppercorns - 2 cloves garlic - 1 scallion - 1½ tbsp doubanjiang (Sichuan chili bean paste) - ½ tbsp fermented black soy beans

frying pan (small) - mortar and pestle - knife - cutting board

In a small frying pan, toast Sichuan peppercorns over medium-low heat until fragrant. Add to a mortar and grind into a fine powder, then set aside. Mince garlic and ginger. Thinly slice scallion green for garnishing. Roughly chop Sichuan chili bean paste and fermented soy beans (If your bean paste is not chunky, then skip this). STEP 2/5

450 g silken tofu - 1 tsp salt

wok (large) - colander

Drain the tofu and pat dry, then cut into squares approx. 2 cm / ¾ in. Add some water in a wok (or large pot) on high heat and season with salt. When the water is gently simmering, blanch tofu for approx 1 min. Ỡ, then drain and set aside. STEP 3/5

100 g ground beef - 3 tbsp vegetable oil

cooking spoon - paper towels - plate

Clean the wok, then set over medium

Once warm, add ground beef and fry until browned and crispy, approx. 5 min. Ỡ

heat and add some of the vegetable oil. Remove beef from the pan and let drain on a paper towel-lined plate. STEP 4/5

2 tbsp vegetable oil - 1 tsp chili flakes - 120 ml chicken stock - 1 tsp dark soy sauce - ½ tsp sugar

In the same wok, heat remaining vegetable oil over medium heat. Add Sichuan chili bean paste and black beans, and fry for approx. 2 min. Ỡ Then add chili flakes, and minced garlic, ginger, and fry briefly until fragrant. Deglaze with chicken stock. Bring to a simmer, and add back the beef and blanched tofu. Stir carefully so the tofu is covered in the sauce. Add dark soy sauce, season with a pinch of sugar, then reduce the heat to low and cook for approx. 5 min. STEP 5/5

2 tsp starch - 2 tbsp water - rice (cooked, for serving)

bowl (small)

In a small bowl or measuring cup, mix together starch and water. Add the slurry to the sauce in three batches, incorporating after each addition before adding the next. Add half of the sichuan pepper powder and continue to cook over low heat for approx. 2 - 3 min. Ö more. Serve in a deep plate or a big bowl, garnished with scallion and remaining sichuan pepper powder. Enjoy with a bowl of rice!