Panda's Inventory

Sichuan Mapo Tofu

Prep Time: 15 minutes
Cooking Time: 10-15 minutes
Calories per serving: 500
 
servings
  • 2 blocks silken tofu
  • 2 spring onions
  • 4 cloves garlic
  • 2 inch ginger
  • 1 tbsp douchi optional
  • 3 tbsp pixian doubanjiang
  • 1 tbsp sichuan pepper
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1/4 tsp MSG
  • 1/4 tsp white pepper
  • 1/2 tsp sesame oil
  • 5 tbsp oil
  • 80 g ground beef optional
  • 2 tbsp chili flakes
  • 1 cup stock
  1. 2 blocks silken tofu
    Bring a pot of water with a pinch of salt to a boil. Cut the tofu into 2.5cm cubes. Lower the water temperature to a heavy simmer, add the tofu and simmer for 3 minutes. Turn off the heat and leave in the water until ready to use.
  2. 2 spring onions • 4 cloves garlic • 2 inch ginger • 1tbsp douchi (optional) • 3tbsp pixian doubanjiang • 1tbsp sichuan pepper
    Slice the spring onions, mince the garlic and ginger, roughly chop the douchi and mince the doubanjiang. Toast the sichuan pepper until fragrant and set aside.
  3. 1tbsp cornstarch • 1tbsp soy sauce • 1tbsp shaoxing wine • 1/4tsp MSG • 1/4tsp white pepper • 1/1tsp sesame oil
    Combine the cornstarch with some water. Combine the soy sauce, shaoxing, MSG, pepper and sesame oil.
  4. 5tbsp oil • 80g ground beef
    Heat up a pan or wok until almost smoking and add the oil. Lover the heat to medium-high and heat up the oil to about 170°C. Add the ground beef and fry until crispy.
  5. 3tbsp pixian doubanjiang
    Shut off the heat, add the doubanjiang and turn the heat on to medium-low. Fry the doubanjiang for 90 seconds to color the oil.
  6. 2tbsp chili flakes
    Add and mix in the douchi, then the garlic and ginger, then the chili flakes. Fry for 1 minute until it forms a coherent paste.
  7. 1cup stock
    Add the stock and mix. Carefully add the tofu, swap the heat to medium-high and bring up to a heavy simmer. Simmer for 7 minutes or until reduced by 1/3. Carefully push the tofu back and forth to prevent it from sticking to the pan.
  8. Add the seasoning liquid and then half of the cornstarch slurry. Allow to thicken and add more of the slurry if needed.
  9. Add the spring onions, fry for another 30 seconds. Sprinkle over the sichuan pepper and serve,
Prep Time: 15 minutes
Cooking Time: 10-15 minutes
Calories per serving: 500
 
servings
  • 2 blocks silken tofu
  • 2 spring onions
  • 4 cloves garlic
  • 2 inch ginger
  • 1 tbsp douchi optional
  • 3 tbsp pixian doubanjiang
  • 1 tbsp sichuan pepper
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1/4 tsp MSG
  • 1/4 tsp white pepper
  • 1/2 tsp sesame oil
  • 5 tbsp oil
  • 80 g ground beef optional
  • 2 tbsp chili flakes
  • 1 cup stock
  1. 2 blocks silken tofu
    Bring a pot of water with a pinch of salt to a boil. Cut the tofu into 2.5cm cubes. Lower the water temperature to a heavy simmer, add the tofu and simmer for 3 minutes. Turn off the heat and leave in the water until ready to use.
  2. 2 spring onions • 4 cloves garlic • 2 inch ginger • 1tbsp douchi (optional) • 3tbsp pixian doubanjiang • 1tbsp sichuan pepper
    Slice the spring onions, mince the garlic and ginger, roughly chop the douchi and mince the doubanjiang. Toast the sichuan pepper until fragrant and set aside.
  3. 1tbsp cornstarch • 1tbsp soy sauce • 1tbsp shaoxing wine • 1/4tsp MSG • 1/4tsp white pepper • 1/1tsp sesame oil
    Combine the cornstarch with some water. Combine the soy sauce, shaoxing, MSG, pepper and sesame oil.
  4. 5tbsp oil • 80g ground beef
    Heat up a pan or wok until almost smoking and add the oil. Lover the heat to medium-high and heat up the oil to about 170°C. Add the ground beef and fry until crispy.
  5. 3tbsp pixian doubanjiang
    Shut off the heat, add the doubanjiang and turn the heat on to medium-low. Fry the doubanjiang for 90 seconds to color the oil.
  6. 2tbsp chili flakes
    Add and mix in the douchi, then the garlic and ginger, then the chili flakes. Fry for 1 minute until it forms a coherent paste.
  7. 1cup stock
    Add the stock and mix. Carefully add the tofu, swap the heat to medium-high and bring up to a heavy simmer. Simmer for 7 minutes or until reduced by 1/3. Carefully push the tofu back and forth to prevent it from sticking to the pan.
  8. Add the seasoning liquid and then half of the cornstarch slurry. Allow to thicken and add more of the slurry if needed.
  9. Add the spring onions, fry for another 30 seconds. Sprinkle over the sichuan pepper and serve,