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Unforgettable Mapo Tofu

A robust and savory dish featuring silky tofu and ground beef, spiced with Sichuan peppercorns and aromatic garlic and ginger. This family recipe captures the essence of Sichuan cuisine and is customizable to your spice preference.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Sichuan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 ½ tsp Sichuan peppercorns, toasted Toast for maximum aroma.
  • 200 g ground beef
  • 2 tsp soy sauce High-quality brands recommended.
  • 5 cloves garlic, finely chopped
  • 2 inches ginger, finely chopped
  • ½ tsp ground black pepper
  • 2 Tbsp spicy broad bean paste
  • 1 Tbsp Chinese black beans, rinsed and roughly chopped
  • 1 cup chicken stock or pork stock, UNSALTED, or water
  • 2 Tbsp Chinese cooking wine (optional)
  • 1 ½ tsp sugar
  • 1 Tbsp cornstarch
For the main
  • 350 g smooth soft tofu, 1-inch cubes Ensure tofu is at room temperature before cooking.
  • 1 unit green onion, chopped For garnish.
  • to taste Chili oil (optional, for drizzling)
  • for serving Jasmine rice Serve as a base.

Method
 

Preparation
  1. Toast the Sichuan peppercorns in a dry sauté pan over medium heat for approximately 2 minutes until aromatic. Allow to cool slightly, then grind into a fine powder.
  2. Chop your garlic and ginger ahead of time to streamline the cooking process.
Cooking
  1. Heat a wok over medium-high heat. Add ground beef and soy sauce, cooking until browned, about 5-6 minutes. Use a slotted spoon to remove the beef, leaving any leftover fat.
  2. Toss the chopped garlic and ginger into the pan. Sauté until they turn golden, about 1-2 minutes.
  3. Add ground black pepper, half of the ground Sichuan peppercorns, broad bean paste, and black beans. Sauté for another 30 seconds.
  4. Pour in the chicken stock and sugar, scraping any bits off the bottom of the pan. Return the beef to the mix and let it simmer for about 5 minutes.
  5. Prepare a quick cornstarch slurry by dissolving cornstarch in a few tablespoons of cold water. Stir it into the simmering mixture, adjusting the thickness as needed.
  6. Gently fold in the tofu cubes and let them simmer for around 5 minutes, being careful not to break them apart.
  7. Transfer to a serving bowl, drizzle with chili oil if desired, garnish with chopped green onions, and sprinkle on the rest of the Sichuan peppercorns.
  8. Serve hot over a bed of fluffy jasmine rice.

Notes

Maintain texture by adding tofu gently to retain its shape. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish can be prepared in advance without the tofu.