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Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu)
4
Steps
- Place tofu in a bowl with 3 cups boiling salted water; let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
- Heat oil in a 14" flat-bottomed wok over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute. Add beef; cook, stirring and breaking up meat, until browned, 4–6 minutes. Add chives, chiles, paste, and beans; cook, stirring, until chives are wilted, about 2 minutes. Add stock and tofu; bring to a boil, stirring gently, so as not to break up the tofu. Add sugar and soy; cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture; cook until sauce has thickened, about 2 minutes more. Transfer to a dish and garnish with chives and pepper. Serve with rice.
Originally published at Saveur.com. Reproduced for personal collection.
