Mapo Tofu (麻婆豆腐) Recipe

Mapo Tofu (麻婆豆腐) at glance: Mapo Tofu (麻婆豆腐) is a classic dish from the Sichuan province of China, known for its bold, spicy, and numbing flavors. It consists of tender tofu cubes cooked in a spicy, flavorful sauce made with doubanjiang (spicy fermented bean paste), ground meat, garlic, ginger, and Sichuan peppercorns. The dish is characterized by its rich, umami taste and the distinctive numbing sensation from the Sichuan peppercorns.

Ingredients:

• 1 block (14 ounces) firm tofu, cubed
• 1/4 pound ground beef (or ground chicken for a halal option)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons fermented black beans, rinsed and mashed
• 1 tablespoon doubanjiang (spicy bean paste)
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 2 green onions, chopped

Instructions:

1. Heat oil in a wok or skillet over medium heat. Add garlic, ginger, black beans, and doubanjiang, and stir-fry for a minute.
2. Add the ground meat and cook until browned.
3. Add tofu, chicken broth, soy sauce, and sugar. Simmer for 5-7 minutes.
4. Stir in the cornstarch mixture and cook until the sauce thickens.
5. Sprinkle with Sichuan peppercorns and green onions before serving.
6. Serve hot with steamed rice.