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
blank
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.