Mapo Tofu, the Authentic Way (麻婆豆腐)

Method9 steps · about 20 min

1. 1

   Step 1: Before heating the wok, have the measured minced ginger (1 teaspoon) and garlic (1 tablespoon) ready. Rinse and chop the fermented black beans (1 tablespoon), finely chop the scallion (1 stalk), and chop the chilli bean paste finer if coarse. Keep the ginger, garlic, beans, paste and scallion separately ready.

   Uses 1 teaspoon minced ginger · 1 tablespoon minced garlic · 1 tablespoon fermented black beans (rinsed and chopped) · 1 stalk scallion, finely chopped in step 1 · 2 tablespoon Sichuan chilli bean paste (see note 2) · Water to rinse the fermented black beans

2. 2

   Step 2: Cut the regular tofu (600 g) into about 2.5 cm / 1 inch cubes. Gently put the cubes in a pot of cold water and add all 1 tsp salt. Bring to a gentle boil, then reduce the heat and simmer for 1 minute. Drain the tofu carefully and hold it aside, discarding the blanching water. Start the timer at the gentle boil.

   Gently blanch the tofu for 1 minute · 1 minUses 600 g regular block tofu, soft or medium-firm · 1 teaspoon salt · Enough cold water to blanch all the tofu

3. 3

   Step 3: Heat a clean wok and add all 2 tbsp neutral oil; for nonstick cookware, add the oil before heating. Add the raw minced beef (100 g) and prepared minced ginger. Stir-fry over high heat, breaking up clumps, until the meat loosens and turns pale. It will finish cooking in the later boiling stage.

   Uses 2 tablespoon neutral cooking oil · 100 g raw minced beef · All the measured minced ginger

4. 4

   Step 4: Add the prepared chilli bean paste, rinsed chopped black beans, all 1 tbsp ground dried chilli and prepared minced garlic. Fry while stirring until well combined and fragrant.

   Uses All the beef, ginger and oil pan · All the prepared chilli bean paste · All the rinsed chopped fermented black beans · 1 tbsp pure ground dried chilli, without added salt or spice blends · All the minced garlic

5. 5

   Step 5: Pour all 1 tbsp Shaoxing wine and 400 ml sauce water into the fragrant beef pan and bring to a boil. Gently slide in all the drained tofu, then boil uncovered for about 5 minutes. Keep the tofu intact and check that the minced beef is fully cooked to 71°C / 160°F. Mix the slurry in step 6 while this boils.

   Boil the tofu in its sauce for about 5 minutes · 5 minUses The complete fragrant beef and seasoning pan · 1 tablespoon Shaoxing rice wine · 400 ml water for the tofu sauce · All the drained blanched tofu cubes, without their blanching water

6. 6

   Step 6: Mix all 2 tbsp cornstarch with the separate 3 tbsp cold slurry water until smooth. Stir again immediately before each addition because the starch settles.

   Uses 2 tbsp cornstarch for the slurry · 3 tbsp cold water for the cornstarch slurry

7. 7

   Step 7: Once the tofu boil is complete, reduce to medium heat. Stir the slurry and gently pour in half of it. Let the sauce simmer for about 10 seconds, then add the other half in step 8.

   Simmer after the first half of slurry · 1 minUses The complete cooked tofu and beef sauce pot · Half the stirred cornstarch slurry

8. 8

   Step 8: Stir the remaining half of the slurry again, then pour it into the sauce and gently distribute it with a rounded utensil. Cook just until the sauce is slightly thick enough to coat the spatula, then continue immediately to the final garnish; avoid overcooking it into lumps.

   Uses The whole pan after its first slurry addition · The remaining half of the stirred slurry

9. 9

   Step 9: Add all ½ tsp ground Sichuan pepper and the prepared chopped scallion as soon as the sauce coats the spatula. Mix gently and turn off the heat immediately. Divide the hot mapo tofu between two servings and serve with ready-cooked plain steamed rice as desired.

   Uses The complete just-thickened tofu pan · ½ tsp ground Sichuan pepper · All the finely chopped scallion · Ready-cooked plain steamed rice for serving, as desired