Can I make this vegetarian?
Yes, simply omit the minced beef and use a plant-based ground substitute. Ensure your chicken broth is vegetable broth for a fully vegetarian version.
DINNER
Chinese Spicy Mapo Tofu with Minced Beef
This classic Sichuan dish features silken tofu simmered in a fiery, aromatic sauce with savory minced beef. The combination of numbing Sichuan peppercorns and spicy chili bean paste creates a complex and addictive flavor profile perfect for a satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Gently blanch the tofu cubes in boiling water for 2 minutes, then carefully drain and set aside. This helps firm the tofu and removes any raw taste.
02
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the beef aside.
03
Add the remaining 1 tablespoon of vegetable oil to the same wok over medium heat. Add the minced garlic, minced ginger, and Sichuan chili bean paste. Stir-fry for 1-2 minutes until fragrant and the oil turns red.
04
Return the cooked minced beef to the wok. Pour in the chicken broth and bring to a simmer. Add the blanched tofu cubes, stirring gently to combine without breaking the tofu.
05
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
06
Stir in the ground Sichuan peppercorns. Taste and adjust seasoning if needed. Serve immediately, garnished with chopped scallions.
About This Recipe
This classic Sichuan dish features silken tofu simmered in a fiery, aromatic sauce with savory minced beef. The combination of numbing Sichuan peppercorns and spicy chili bean paste creates a complex and addictive flavor profile perfect for a satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra heat, add a pinch of dried chili flakes along with the chili bean paste. Blanching the tofu is an important step to prevent it from breaking apart during cooking and to improve its texture.
Easy Substitutions
You can substitute ground pork or a plant-based ground alternative for the beef. If you don't have Sichuan chili bean paste, a combination of gochujang and a pinch of fermented black beans can offer a similar flavor profile, though it won't be identical. Regular black peppercorns can be used if Sichuan peppercorns are unavailable, but the unique 'mala' numbing sensation will be absent.
Storage & Reheating
Store leftover Mapo Tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much.
Serving Suggestions
Serve this Chinese Spicy Mapo Tofu with Minced Beef over steamed white rice to soak up all the delicious sauce. A side of simple blanched greens like bok choy or gai lan would complement the richness. You could also pair it with a light, clear soup to balance the spice.
Common Mistakes
Over-stirring the tofu: This can cause the delicate silken tofu to break apart. Stir gently, especially after adding the tofu to the sauce. Not blanching the tofu: Skipping this step can result in a slightly raw taste and a higher chance of the tofu crumbling. Using too much cornstarch: Start with a small amount and add more if needed to achieve your desired sauce consistency; too much can make the sauce gummy. Not toasting Sichuan peppercorns: Toasting them briefly in a dry pan before grinding releases their full aroma and numbing power.
Frequently Asked Questions
What if I don't like spicy food?
You can reduce the amount of Sichuan chili bean paste and Sichuan peppercorns to your preference.
Where can I find Sichuan chili bean paste and peppercorns?
These ingredients are typically found in Asian grocery stores or in the international aisle of larger supermarkets. They are also readily available online.
MORE TO KNOW
The key to authentic Mapo Tofu is the 'mala' flavor, which comes from the combination of Sichuan peppercorns (ma, meaning numbing) and chili (la, meaning spicy). Toasting the Sichuan peppercorns before grinding them enhances their aromatic qualities. Be sure to use silken or soft tofu for the traditional texture, as firm tofu will not absorb the flavors as well. The chili bean paste (doubanjiang) is a fermented broad bean and chili paste that provides depth and umami; look for a good quality brand for the best results.
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