A fiery and flavorful Sichuan classic, this Mapo Tofu features soft tofu simmered in a rich, spicy sauce with minced meat, fermented chili bean paste, and aromatic Sichuan peppercorns for a perfect balance of heat and umami.
Ingredients extracted via AI
Sichuan peppercornsblack peppergarlicchili bean pasteground meatbrothwater230 g soft tofusalt1 ČL cornstarchwater1 ČL sesame oilsoy saucevinegar0.5 ČL red chili powdergreen onionscanola oil
Procedure generated via AI
Toast Sichuan peppercorns in a dry pan over medium-low heat until fragrant and small oil spots appear, then grind them to a powder.
Crush and finely mince the garlic.
Stir the chili bean paste until it reaches a smooth consistency.
Select ground meat with enough fat content, either pork or beef.
Prepare the broth by mixing water with broth concentrate.
Use soft tofu (not silken) and pat dry with paper towels to remove excess moisture.
Cut the tofu into cubes weighing about 230 grams—roughly half a block.
Rinse the tofu in salted water and gently simmer it over low heat for 2-3 minutes to remove moisture and any grassy flavor. Then drain and let it rest.
Heat unrefined canola oil (such as Citron Taido) in a pan over medium-high heat.
Add the ground meat, breaking it up, and cook for a few minutes until the meat changes color.