There's nothing quite like Sichuan cuisine.
Ma Po Tofu
Chef Linda Huang
4
10 minutes
10 minutes
Chinese
Entrèe
Looks complex, but it's quite simple to make! Once you've got the Pixian sauce, you're off to the races.
Ingredients
- 2 tbsp neutral oil, divided
- 1 tbsp Pixian chilil bean sauce (see Notes)
- 2 cloves garlic, chopped
- 1 tsp Sichuan peppercorns
- 4 oz ground neef
- 1 tsp chili powder
- 1 cup chicken broth
- 1 box silken tofu (14-16 oz)
- 1-2 tbsp soy sauce
- 1 tsp sugar (optional)
- 2 stalks green onion, chopped
Tools
- Chinese Vegetable Cleaver
- Cutting Board
- Chinese Wok
Directions
- Drain the water from the tofu, cut into small chunks, and set aside.
- Heat the wok over medium-high heat. Once the wok is hot, swirl in 1 tbsp oil then reduce the heat to low.
- Add the spicy bean paste, chopped garlic and the Sichuan peppercorns.
- Cook for about 30 seconds.
- Turn the heat back to medium-high and add the ground beef into the sauce mixture.
- Stir-fry for few minutes, or until the meat is no longer pink. Add the chili powder and the chicken broth. Let the broth boil for about 30 seconds.
- Gently stir the tofu into the sauce and beef mixture.
- Add the soy sauce and sugar to taste, Lower the heat and simmer for about 5 minutes, or until the sauce thickens.
- Stir in the green onion and turn off the heat. Serve hot.