Ma Po Tofu

Steps

1. 1

   Season the minced beef with a pinch of salt and sesame oil; mix well and set aside.

2. 2

   In a small bowl, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water to make a water starch.

3. 3

   Cut the tofu into 2 cm cubes. Bring a large pot of water to a boil with a pinch of salt; blanch the tofu for 1 minute, then drain.

4. 4

   Heat about 2 tablespoons of oil in a wok and fry the minced beef until crispy. Remove the beef and keep the oil.

5. 5

   Fry doubanjiang for 1 minute over low heat; add garlic, the white parts of scallions, ginger, and fermented black beans; cook 30 seconds until fragrant, then stir in pepper flakes.

6. 6

   Add water to the seasonings and bring to a boil over high heat. Gently slide in the tofu cubes. Add light soy sauce and beef; reduce heat to simmer for 6–8 minutes. Add chopped greens.

7. 7

   Stir in the water starch, then pour half into the simmering pot. After about 30 seconds, pour in the remaining half. Taste and adjust salt; if too spicy, add a pinch of sugar to mellow the broth.

8. 8

   Return the beef to the pot and cook until most of the seasonings cling to the tofu. Sprinkle Sichuan pepper powder and chopped greens if using.

9. 9

   Serve immediately with steamed rice.