Mapo Tofu with Beef


Even though my tongue went numb several times tonight, I couldn’t stop myself from shoveling more tofu into my mouth. Just thinking about it again makes me salivate. That’s how good it is.

K has tried many other versions of mapo tofu, but the recipe he follows most is by Cinnamon Society (formerly Appetite for China) blogger, Diana Kuan. The substitutions he made were largely due to availability of ingredients and ease, except using beef instead of pork. That’s simply my preference. Modified recipe below. However, feel free to follow the original recipe as is. 



Mapo Tofu with Beef

Serves 4 to 5 as part of a multi-course meal, or 2 to 3 as the main entree 

1 tablespoon black bean sauce
½ cup chicken stock 
2 tablespoons chili bean paste 
1 tablespoon cooking sake 
1 tablespoon sesame oil 
2 teaspoons soy sauce 
2 teaspoons sugar 
½ teaspoon ground Sichuan peppercorns 
2 tablespoons peanut oil 
½ pound ground beef 
2 cloves garlic, minced 
1 teaspoon minced ginger 
1 block soft or medium-firm tofu (about 1 pound), drained and cut into 1-inch cubes 
1 tablespoon cornstarch, mixed with 2 tablespoons water 
3 stalks of scallion, chopped  

1) Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. 
2) Add the peanut oil and swirl to coat the base and sides. 
3) Add the beef and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the beef with a spatula. (Note: Drain juice from the ground beef if it is really fatty.) 
4) Reduce the heat to medium, then add scallions, garlic, and ginger and stir-fry until fragrant, about 1 minute. 
5) Pour in the sauce and bring the liquid to a boil, then reduce to a simmer. The liquid should now be a rich red color. 
6) Gently add the tofu cubes, being careful to not move them around too much or else they will break up. 
7) Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the sauce. 
8) Carefully push the tofu to the sides and create a small well in the middle. 
9) Stir in the cornstarch mixture in the center. 
10) Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. 
11) Transfer to a deep plate or wide bowl, sprinkle scallions on top, and serve hot.