Mapo Tofu is a traditional Sichuan dish. It has a numbing sensation when you eat it. Its spicy, hot and savory. Its definitely my kind of good eats!
|Pepper powder||1/2 Teaspoon ((Sichuan pepper powder))|
|Sichuan pepper oil||1 Tablespoon|
|Chili bean paste||1 Tablespoon|
|Dark soy sauce||1/2 Tablespoon|
|Hot chili oil||2 Teaspoon|
|Sesame oil||1 Dash|
|Soft tofu||1 Packet ((cut into 1/2 inch cubes))|
|Minced beef||4 Ounce|
|White pepper||1 Pinch|
|Water||1 Cup (16 tbs)|
|Dry red peppers||3 , minced|
|Cornstarch||2 Teaspoon ((mixed with 2 tablespoons of water))|
|Minced scallions||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Ginger||1/2 Teaspoon , minced|
Blanch the tofu in boiling water for about 30 seconds. Add a pinch of salt to make the pieces more durable.
Take the tofu out and drain all the excess water.
Heat up the wok. Add 3 tablespoons of oil and cook on medium heat.
Add minced beef and then stir fry until well done.
Take it out and put it aside.
To the excess oil in the wok, add minced ginger, dry red peppers and chili bean paste.
Stir well until fragrant.
Add Sichuan pepper oil and water.
Then add all the other ingredients for the sauce (Sichuan pepper powder, salt, sugar, pepper, dark soy sauce, sesame oil)
Stir in the cooked minced beef.
Cover the wok for about 10 seconds.
Then add minced garlic, cornstarch water, chili oil, and scallions.
Carefully stir until everything is combined.
Serve with Asian greens or rice.
Serving size Complete recipe
Calories 552Calories from Fat 363
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 954 mg39.75%
Total Carbohydrates 24 g8%
Dietary Fiber 3 g12%
Sugars 5 g
Protein 24 g48%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet