Ma Po Tofu

Method13 steps

1. 1

   Step 1: Mix all the raw beef mince (100 g) with its half-teaspoon salt (½ tsp) and quarter-teaspoon ground white pepper (¼ tsp). Keep the actual seasoned raw beef refrigerated while preparing the tofu, with raw-meat utensils separate from finished food.

   Uses 100 g raw beef mince · ½ tsp salt for raw beef seasoning · ¼ tsp ground white pepper for beef

2. 2

   Step 2: Mix all the cornstarch (1 tbsp) with its separate two-and-a-half tablespoons water (2½ tbsp) in a small bowl to make the slurry. Hold this actual slurry ready and stir it again immediately before adding it to the sauce.

   Uses 2½ tbsp water for cornstarch slurry · 1 tbsp cornstarch for slurry

3. 3

   Step 3: Cut all the soft tofu (450 g) into roughly two-centimetre cubes. Bring plenty of separate blanching water to a boil with the blanching pinch of salt (1 pinch), keeping the cubes ready to lower into it.

   Uses 450 g soft tofu, cut into 2 cm cubes in step 3 · Plenty of water for blanching tofu, separate from the 400 ml braising water · 1 pinch salt for tofu blanching water

4. 4

   Step 4: Gently lower all the actual tofu cubes into the salted boiling water and cook for one minute. Lift them out, drain and hold them gently, discarding the blanching water.

   Blanch soft tofu cubes · 1 minUses All prepared tofu cubes and actual boiling blanch water

5. 5

   Step 5: Heat two tablespoons of the measured vegetable cooking oil (2 tbsp) in a wok. Fry all the actual seasoned beef until browned and crisp and fully cooked, checking it reaches at least 71°C / 160°F. Lift the cooked beef onto a clean plate and keep the actual used cooking oil in the wok; hold all the cooked beef for the two later additions.

   Uses All actual seasoned raw beef · 2 tbsp vegetable oil for frying beef

6. 6

   Step 6: Roughly chop all the doubanjiang (1½ tbsp) and fermented black beans (½ tbsp). Peel and finely chop both garlic cloves (2), finely chop the white parts of two scallions, and finely mince all five ginger slices. Add the remaining tablespoon vegetable oil to the actual used wok oil. Fry all the chopped doubanjiang over low heat for one minute until the oil turns red. Add all the prepared black beans, garlic, scallion whites and ginger and cook for thirty seconds until fragrant. Stir in the optional chili flakes (1 tbsp) at the end if using, so they do not burn.

   Doubanjiang 1 min, then aromatics 30 sec · 2 minUses Only the actual used wok oil here; keep cooked beef separately for later · Remaining 1 tbsp vegetable oil for doubanjiang · 1½ tbsp doubanjiang, roughly chopped in step 6 · ½ tbsp fermented black beans (douchi), roughly chopped in step 6 · White parts of 2 scallions, finely chopped in step 6 · 2 garlic cloves, finely chopped in step 6 · 5 ginger slices, finely minced in step 6, about 1 tsp · 1 tbsp chili flakes, optional

7. 7

   Step 7: Pour all 400 ml braising water into the actual aromatic base and bring to a boil. Add all the light soy sauce (1 tbsp), the optional teaspoon sugar (1 tsp) if using, and half the actual fully cooked beef from the held plate. Simmer this actual seasoned broth for two to three minutes, keeping the other half of the cooked beef separate for finishing.

   Simmer seasoned broth before tofu · 3 minUses All actual cooked aromatic base · 400 ml water for braising · 1 tbsp light soy sauce · 1 tsp sugar for sauce, optional for moderating heat · Half the actual cooked beef; reserve the other half for finishing

8. 8

   Step 8: Gently slide all the actual blanched drained tofu cubes into the seasoned broth. Simmer over low heat for six to eight minutes, gently pushing with a spatula rather than stirring vigorously so the cubes keep their shape.

   Simmer blanched tofu in seasoned broth · 8 minUses All actual seasoned broth · All actual blanched drained tofu

9. 9

   Step 9: Stir the actual prepared slurry again. Pour half into the actual simmering tofu sauce, gently push the tofu, wait about thirty seconds, then add the other half. Continue gently until the sauce thickens and clings to the tofu.

   Wait between the two slurry additions · 1 minUses All actual tofu and sauce · Half the freshly stirred slurry, then the other half

10. 10

    Step 10: Carefully taste the hot thickened sauce and add the separate extra finishing salt only if needed. Fold in the remaining half of the actual cooked beef, drizzle over all the sesame oil (½ tbsp) and gently mix.

    Uses All actual tofu in thickened sauce · Only the remaining half of the actual cooked beef · ½ tbsp sesame oil for finishing · Extra salt for final tasting, only if needed

11. 11

    Step 11: Grind the measured whole Sichuan peppercorns (½ tbsp) into fresh powder. Wash and finely chop the green parts of four scallions. Keep the actual ground pepper powder and actual chopped greens separate for serving, using only as much pepper powder as you enjoy.

    Uses ½ tbsp whole Sichuan peppercorns to grind; use the powder to taste · Green parts of 4 scallions, finely chopped in step 11

12. 12

    Step 12: Transfer the actual finished tofu and beef in sauce to a serving dish. Sprinkle with the actual freshly ground Sichuan pepper powder to taste and scatter all the actual chopped scallion greens over the top.

    Uses All actual finished tofu dish · Ground pepper powder to taste and all actual chopped scallion greens

13. 13

    Step 13: Serve the actual garnished mapo tofu immediately in two portions, with optional prepared steamed rice as desired.

    Uses All actual finished mapo tofu · Prepared steamed rice for optional serving, as desired