麻婆豆腐Mapo Tofu
Mápó dòufu
Soft tofu simmered in a red, numbing sauce of chili bean paste, fermented black beans and crisped beef, finished with ground Sichuan pepper. Written for the book from the bookmarked recipe; not cooked yet.
- Time
- 25 min hands-on, 30 min total
- Makes
- servings
- Chapter
- 炖煮 Braises and simmers
- Source
- Draft for the book, from the bookmarked The Woks of Life
配料 Ingredients
Tofu
Sauce
Finish
做法 Method
Blanch the tofu
Bring a pot of water to a bare simmer with 1 tsp salt. Slide in 450 g soft or medium tofu and leave it to firm up and season. Lift out gently.
Build the sauce
Heat 2 tbsp neutral oil in a wok over medium-high. Fry 120 g ground beef, breaking it up, until browned and a little crisp.
Lower the heat. Add 2 tbsp Pixian chili bean paste (doubanjiang) and fry until the oil turns red and fragrant.
Add 1 tbsp fermented black beans, 2 tsp ground chili flakes, 3 garlic cloves and 1 tbsp fresh ginger. Stir 30 seconds without letting it scorch.
Splash in 1 tbsp Shaoxing wine, then add 240 ml stock or water, 1 tsp light soy sauce and ½ tsp sugar. Bring to a simmer.
Simmer
Slide in the tofu and nudge it in with the back of the spatula rather than stirring, so it stays whole.
Simmer gently so the tofu takes on the sauce.
Mix 1 tbsp cornstarch with 3 tbsp cold water. Add it in two or three additions, nudging between each, until the sauce turns glossy and clings.
Finish
Scatter 1½ tsp ground roasted Sichuan peppercorn and 2 scallions or garlic greens over the top and serve hot with steamed rice.
笔记 Notes
Tips
- Doubanjiang brands vary a lot in salt. Taste before adding the soy sauce.
- For more numbing heat, toast whole Sichuan peppercorns in a dry pan and grind them fresh.
