A flavorful and hearty Mapo Tofu featuring a savory blend of pork and beef, fragrant spices, and silky tofu, served over steamed rice for a satisfying meal.
Ingredients extracted via AI
gingergarlicwhite part of spring onionstofusaltground porkground beefdoubanjiang (fermented chili bean paste)orange chili flakesorange zest spiceshaoxing winesoy saucesugarwhite pepperbrothcornstarchsesame oilrice
Procedure generated via AI
Finely chop the ginger and garlic, and slice the white part of the spring onions.
Cut the tofu into cubes and simmer briefly in salted water to firm it up.
In a pan, sauté the ground pork or beef until the liquid evaporates and the fat starts to brown.
Add the spring onions, ginger, and garlic along with doubanjiang, chili flakes, and citrus zest seasoning.
Simmer for a few minutes until fragrant.
Pour in the Shaoxing wine, season with soy sauce, sugar, and white pepper, then stir well.
Add the broth and tofu, and bring to a gentle boil over low heat.
Stir in the cornstarch mixture gradually, cooking until the sauce thickens.
Finish with a drizzle of sesame oil and serve hot with steamed rice.