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Mapo Tofu (China)

Name: Mapo Tofu (China)
Total time: 25 min
Yield: serves 4
Ingredients: 400 g Tofu; 150 g Ground beef; 2 tbsp Fermented chili bean paste; 2 cloves Garlic; 1 piece Ginger; 1 tsp Sichuan pepper; 2 tbsp Soy sauce; 1 tsp Cornstarch; 2 stalks Spring onion; 2 tbsp Neutral oil

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Tofu — to buy400 g
Ground beef — to buy150 g
Fermented chili bean paste — to buy2 tbsp
Garlic — to buy2 cloves
Ginger — to buy1 piece
Sichuan pepper — to buy1 tsp
Soy sauce — to buy2 tbsp
Cornstarch — to buy1 tsp
Spring onion — to buy2 stalks
Neutral oil — to buy2 tbsp

Preparation

Cut the tofu into roughly 2 cm cubes and gently simmer them for 2 minutes in a pot of just-simmering (not boiling) water — this helps them hold together during cooking without crumbling, and removes any raw soy taste. Drain carefully.
Heat the oil in a pan over medium-high heat and cook the ground meat for 3-4 minutes, breaking it up well with a spatula, until browned and crisp in places.
Add the garlic, ginger and fermented chili bean paste, and stir-fry for 1 minute over medium heat until the oil turns a lovely red and it smells fragrant.
Pour in the soy sauce and a little water, then gently add the drained tofu cubes with a slotted spoon: simmer for 5 minutes over low heat, shaking the pan rather than stirring so they don't break apart.
Dissolve the cornstarch in a little cold water, pour it in a thin stream to slightly thicken the sauce, then finish with the Sichuan pepper and sliced spring onion.
Serve right away with steamed rice, while the sauce is still glossy.