麻婆豆腐 Mapo Tofu With Ground Beef Recipe
Make 麻婆豆腐 Mapo Tofu With Ground Beef Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Aromatics and Garnish
Method
Preparation
- 1
Prepare the Tofu
Drain the firm tofu and cut it into 1-inch cubes. Place the cubes in a bowl and cover with boiling water for about 5 minutes to firm them up. Drain and set aside.
- 2
Prepare Aromatics
Mince the garlic and ginger. Chop the green onions, keeping the white parts separate from the green parts.
Cooking
- 3
Cook the Beef
In a large skillet or wok over medium-high heat, add a splash of oil and brown the ground beef. Break it apart as it cooks. Once browned, drain excess fat if necessary.
- 4
Add Aromatics
Add minced garlic, ginger, and the white parts of the green onions to the skillet with the beef. Stir-fry for about 1-2 minutes until fragrant.
- 5
Create the Sauce
Add doubanjiang, soy sauce, oyster sauce, and sesame oil to the skillet. Stir well to combine, and let it cook for another minute.
- 6
Add Chicken Stock
Pour in the chicken stock (or water) and bring the mixture to a gentle simmer.
- 7
Thicken the Sauce
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the skillet while stirring, until the sauce thickens.
- 8
Add Tofu
Gently fold the tofu cubes into the sauce, being careful not to break them. Simmer for an additional 2-3 minutes to heat through.
- 9
Finish with Sichuan Peppercorns
Add the Sichuan peppercorns and stir to combine. Adjust seasoning with salt if necessary.
- 10
Garnish and Serve
Transfer the Mapo Tofu to a serving dish, garnish with the green parts of the green onions, and serve hot with rice.