Mapo Tofu

What you need

Ingredients

Measured for 3 servings.

• 450 gTofu
• 100 gMinced Beef
• 7.5 mlSesame Seed Oil
• 7.5 gDoubanjiang
• 2.5 gFermented Black Beans
• 6 gPepper
• 2.5 gSalt
• 1 gSichuan pepper
• 15 mlSoy sauce
• 400 mlWater
• 30 mlOlive Oil
• 30 gScallions

Make it

Method

1. 01

   Weigh and prepare all ingredients for Mapo Tofu: 450 g Tofu, 100 g Minced Beef, 7.5 ml Sesame Seed Oil, 7.5 g Doubanjiang, 2.5 g Fermented Black Beans, 6 g Pepper, 2.5 g Salt, 1 g Sichuan pepper, 15 ml Soy Sauce, 400 ml Water, 30 ml Olive Oil, 30 g Scallions. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Tofu in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Mapo Tofu into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.