Mapo Tofu with Beef
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 ⅔ 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 ⅓ scallions on top,
and serve hot.