Mapo Tofu
Easily one of the most — if not *the* most — popular Sichuan dishes outside of China, mapo tofu is probably the most accessible entry point into Sichuan's "mala" (ma = "numbing", la =...
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Cooking tools:
- Kitchen scale
- Spice grinder
- Chef's knife
- Cutting board
- Wok
- Stove
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Spatula
- Ladle
- Measuring spoon
- Serving bowl
Ingredients
- 500g chicken or veg stock (or water)
- 400g tofu (medium-firm)
- 100g ground meat (beef/pork/plant-based)
- 100g cold water
- 50g Pixian doubanjiang
- 20g garlic
- 20g ginger
- 20g douchi
- 15g starch (potato, corn, etc)
- 5g dried chili flakes (pref. heaven-facing chili)
- 5g white peppercorn
- 3 green onions
- 2g Sichuan peppercorn
- neutral oil
Ready to cook this?
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