Mapo tofu is a very popular Chinese dish from the Szechuan province. Ma, means numb, caused by Szechuan peppercorns used in the dish. Tofu (bean curd) stew with minced meat and spices. It has various versions, I like all kinds versions… as long as they are spicy and tasty.
I have made this dish several times before, this time I followed a recipe from “China the beautiful Coookbook”. It took me about 40 mintues from start to finish.
The close up of this dish.
How did I make this dish:
1. 1 pack of silken bean curd (15 oz), diced to small and even cubes.
2. 2-3 tbs oil, in heated pot, stir fry 1 to 1 1/2 cup ground beef till well done.
then add in this following ingredients:
1 to 1 1/2 tsp fresh grindered ginger (I use cheese grater did this job)
1 to 1 1/2 tbs minced fresh garlic
2 tbs diced chives
1 tbs Chinese marinated soy beans (dou chi), minced
2 tbs crashed dry spicy hot pepper
2 tbs light soy sauce
1 to 2 tbs spicy hot Chinese marinated soy sauce (la dou chi)
1/2 tsp salt
1 1/2 sugar
1/2 to 1 1/2 crashed Szechuan pepper
still fry all together till well done.. pour in 1 cup chicken stock
when boiling, add in bean curd, cover, medium heat cook for 5 – 8 minutes, taste and adjust species. Then stir in 1 tbs (corn starch with a bit water, mix well), carefully stir well.. done.
garnish with chopped onions.