Sichuan Beef Mapo Tofu
A classic, spicy, and numbing Sichuan dish featuring silken tofu and minced beef in a rich chili bean sauce.
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Ingredients
- 1 lb Silken Tofu
- 1/2 lb Ground Beef
- 2 tbsp Doubanjiang (Spicy Bean Paste)
- 1 tsp Sichuan Peppercorns
- 3 cloves Garlic
- 1 tbsp Ginger
- 1 cup Chicken Broth
- 1 tbsp Cornstarch
- 1 tsp Soy Sauce
- 2 stalks Green Onions
- 1 tbsp Chili Oil(optional)
Instructions
- 1
Cut the tofu into 1-inch cubes and soak them in hot, lightly salted water for 5 minutes to firm them up.
- 2
Toast the Sichuan peppercorns in a dry wok until fragrant, then grind them into a fine powder and set aside.
- 3
Heat oil in the wok and brown the ground beef until crispy and fully cooked.
- 4
Add the Doubanjiang, minced garlic, and minced ginger to the beef, stir-frying until the oil turns red and fragrant.
- 5
Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.
- 6
Carefully slide the drained tofu cubes into the sauce, simmering for 3-5 minutes to allow the flavors to penetrate.
- 7
Mix the cornstarch with 2 tablespoons of water and slowly stir the slurry into the wok until the sauce thickens.
- 8
Garnish with the ground Sichuan peppercorns, chopped green onions, and a drizzle of chili oil before serving.
Nutrition per Serving
345
Calories
22g
Protein
12g
Carbs
24g
Fat
2g
Fiber
3g
Sugar
890mg
Sodium
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