How to Make Mapo Tofu 麻婆豆腐

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Ingredients: For 2 or 3 people: a block of silken tofu, 100 grams of ground pork, 100 grams of ground beef, garlic, green onions, few slices of ginger and a green leek leaf. You also need some Sichuan peppercorn, Korean chili flakes or Paprika, fermented black beans and Doubanjiang, aka broad bean paste with chili. Other condiments: soy sauce, rice wine/Shaoxian, potato/tapioca/corn starch, chicken stock Recipe for chicken stock: https://www.youtube.com/watch?v=mXkbX...

Instruction: 1. Mince ginger, the white part of green onions and the garlic. Cut the green part of leek and green onions into small pieces. Gently crush the fermented black beans and chop them. Roughly chop ground meat so that it can separate more easily later. Cut the tofu into cubes. 2. Then toast the Sichuan peppercorns in a pan on low heat for about 3 minutes. Pound them into powder. In a small bowl, put half the powder with the chili flakes, and add some oil to make the mixture for next step. 3. Saute’ the ground meat until fragrant and kind of brown outside. Add the following ingredients after the previous one is fragrant: 1. Black beans 2. Minced aromatics 3. 2Tbs of Doubanjiang and chili & Sichuan peppercorn mixture. 4. Add stock, tofu and water. Simmer it for 15 minutes. 5. Add leek and green onions. Thicken the sauce with starch slurry. Add some sesame oil. 6. Transfer to a plate. Sprinkle some Sichuan peppercorn powder on the top.