Ma Po Tofu

Name: Ma Po Tofu
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb tofu; 3 ½ oz ground beef; 1 ½ tsp sesame seed oil; 1 ½ tsp doubanjiang; ½ tsp fermented black beans; 1 tbsp pepper; ½ tsp salt; ½ tsp sichuan pepper; 1 tbsp soy sauce; 1 ⅔ cups + 1 tsp water; 2 tbsp olive oil; 2 scallions; 4 green onions; 2 cloves garlic; 4 ginger; 2 ½ tbsp water; 1 tbsp cornstarch

A Chinese dinner made with beef. Ready in about 35 minutes. Difficulty: medium.

25 minPrep (about)
10 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1.2 lb tofu

Fresh & other

4 oz ground beef Shopping tip: Ground beef (UK: minced beef). 80/20 or 85/15.
2 tsp doubanjiang
¾ tsp fermented black beans
¾ tsp sichuan pepper
2 cups water
3 scallions
5 green onions Shopping tip: Green onions (scallions).
3 cloves garlic
5 ginger
3 tbsp water
1 ½ tbsp cornstarch

Sauces & oils

2 tsp sesame seed oil
1 ½ tbsp soy sauce
2 ½ tbsp olive oil

Spices & seasonings (2): pepper, salt

1 ½ tbsp pepper
¾ tsp salt

How to make it

Steps in our own plain words.

Add a little pinch of salt plus sesame oil to minced beef.
Mix well.
Set aside.
Mix 1 ½ tablespoons of cornstarch using 2 and 2 tsp of water in a little bowl to make water starch.
Cut tofu into square cubes (around 2cms).
Bring a big amount of water to a boil.
Add a pinch of salt.
Slide the tofu in.
Cook for 1 minute.
Move out.
Drain.
Get a wok.
Heat up around 2 ½ tablespoons of oil.
Fry the minced meat until crispy.
Move out beef out.
Leave the oil in.
Fry doubanjiang for 1 min over slow fire.
Add fermented black beans, ginger, scallion white and garlic to cook for 30 seconds until aroma.
Mix pepper flakes in.
Add water to the seasonings.
Bring to boil over high fire.
Slide the tofu cubes.
Add light soy sauce plus beef.Slow the heat after boiling.
Simmer for 6-8 minutes.
Add chopped garlic greens.
Stir the water starch.
Pour half of the mix to the simmering pot.
Wait for around 30 seconds.
Pour the other half.
Slightly taste the tofu.
Add pinch of salt not salty enough.
By the way, if you feel it's too spicy.
Add some sugar can milder the taste.
But be as your broth is very hot at this point.
Move out when almost all your seasonings stick to tofu cubes.
Sprinkle Szechuan peppercorn powder and chopped garlic greens if using.
Serve right away with steamed rice.