Ma Po Tofu

Instructions

1. 1

   Mix Beef with Seasoning

   5 min

   In a mixing bowl, combine minced beef with a small pinch of salt and sesame seed oil. Use your hands or a spoon to mix the ingredients thoroughly until well incorporated. Set the mixture aside to allow the flavors to meld.

2. 2

   Prepare Cornstarch Slurry

   3 min

   In a small bowl, blend cornstarch with 2.5 tablespoons of water until smooth and free of lumps. This slurry will help thicken the sauce later in the cooking process.

3. 3

   Cube and Blanch Tofu

   8 min

   Carefully cut the tofu into 2 cm cubes, ensuring even sizes for uniform cooking. Bring a large pot of water to a boil, adding a small pinch of salt to enhance flavor. Gently add the tofu cubes to the boiling water and cook for 1 minute before draining and setting aside to prevent breakage.

4. 4

   Fry Minced Beef

   5 min

   In a hot wok, pour in 2 tablespoons of olive oil and allow it to heat until shimmering. Add the marinated minced beef and cook until it turns crispy and browned. Once done, remove the beef from the wok, keeping the oil for the next steps.

5. 5

   Sauté Aromatics

   3 min

   Return to the wok and add doubanjiang, frying it for 1 minute over low heat to release its flavors. Next, introduce the chopped garlic, chopped scallion whites, sliced ginger, and fermented black beans, cooking for an additional 30 seconds until fragrant. Stir in the pepper flakes for extra heat.

6. 6

   Simmer Tofu Mixture

   8 min

   Pour 400ml of water into the wok and increase the heat to high, bringing the mixture to a vigorous boil. Gently add the blanched tofu cubes, followed by soy sauce and the previously cooked beef. Lower the heat and let everything simmer for 6-8 minutes to meld the flavors and heat the tofu through.

7. 7

   Add Scallion Greens

   3 min

   After simmering, add the chopped green parts of the scallions to the pot. Stir gently to incorporate them into the dish, allowing the fresh flavor to brighten the mixture.

8. 8

   Incorporate Slurry

   3 min

   Give the prepared slurry a quick stir to ensure it’s well mixed, then pour half of it into the pot. Allow it to cook for about 30 seconds to thicken the sauce slightly. Add the remaining slurry and adjust the salt to taste; if the dish is too spicy, consider adding a pinch of sugar to balance the heat.

9. 9

   Finish with Sichuan Pepper

   2 min

   When the sauce has thickened and clings to the tofu cubes, sprinkle with Sichuan pepper for an aromatic kick. Optionally, add more chopped scallions for garnish and flavor enhancement.

10. 10

    Plate and Serve

    1 min

    Serve the hot Ma Po Tofu immediately, ideally alongside a bowl of steamed rice to complement its spicy flavors. Enjoy your meal!