Ma Po Tofu

Ingredients

• 16 oz tofu, firm or silken
• 3½ oz ground beef
• ½ tbs sesame oil
• 1½ tsp doubanjiang
• ½ tsp fermented black beans
• 1 tbs chili flakes
• ½ tsp salt
• ½ tsp Sichuan peppercorns, ground
• 1 tbs soy sauce
• 1.7 cup water
• 2 tbs olive oil
• 4 scallions, chopped
• 2 clove garlic, minced
• 4 ginger, sliced
• 1 tbs cornstarch
• 2½ tbs water
• ½ tsp sugar (optional)

Steps

1. Marinate ground beef with a pinch of salt and sesame oil; set aside. In a small bowl, combine cornstarch with 2.5 tablespoons of water to create a slurry.
2. Cut tofu into 2cm cubes. Bring a pot of salted water to a boil, gently add tofu, and cook for 1 minute. Drain and set aside.
3. Heat olive oil in a wok over high heat. Fry the ground beef until crispy, then remove beef, leaving the oil in the wok.
4. Reduce heat to low. Add doubanjiang and fry for 1 minute. Add garlic, the white parts of scallions, ginger, and fermented black beans; cook for 30 seconds until fragrant. Stir in chili flakes.
5. Pour in 1.7 cups of water and bring to a boil. Gently slide in the tofu cubes, then add soy sauce and the cooked beef. Reduce heat and simmer for 6-8 minutes.
6. Stir the cornstarch slurry and pour half into the simmering pot. Wait 30 seconds, then add the remaining slurry. Cook until the sauce thickens and coats the tofu.
7. Taste and adjust seasoning with salt or a pinch of sugar if too spicy. Sprinkle with ground Sichuan peppercorns and green parts of scallions before serving.