Ma-po Tofu Recipe
Silky tofu & minced beef braised in spicy chili sauce
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Ingredients
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Main Ingredients
Sauce Ingredients
Garnish
Method
Preparation
- 1
Drain the silken tofu and cut it into cubes. Set aside carefully to prevent breaking.
- 2
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Cooking
- 3
Heat the vegetable oil in a pan over medium heat. Add the minced beef and cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks.
- 4
- 5
Stir in the Doubanjiang and soy sauce, cooking for an additional 2 minutes to meld the flavors.
- 6
Pour in the chicken broth and bring to a simmer. Gently add the tofu cubes to the pan, simmering for another 5 minutes.
- 7
Stir in the cornstarch slurry to thicken the sauce. Continue to simmer for another 2-3 minutes until the sauce thickens.
- 8
Drizzle sesame oil over the dish and stir gently to combine.
Serving
- 9
Serve the Ma-Po Tofu hot, garnished with sliced green onions and Sichuan peppercorns if desired.
