Mapo tofu

Ingredientes

• 4-6 dried red chilies
• 2 Tbsp Sichuan peppercorns
• 1 box of firm tofu, cut into 1” cubes
• 3 Tbsp olive oil
• 1 lb ground beef
• 2 Tbsp fermented spicy bean sauce
• 2 fresh Thai chili peppers, chopped
• 2 Tbsp chopped garlic
• 2 Tbsp minced ginger
• 1 1/2 cup chicken broth or water
• 1 Tbsp cornstarch dissolved in 3 Tbsp water
• 1 Tbsp sesame oil
• 1 scallion, chopped

Preparación

1. 1

   --- Instructions ---

2. 2

   Prepare the chili peppercorn flakes:

3. 3

   heat dried chilies and Sichuan peppercorns in a pan with 1 Tbsp oil for about 30 seconds to a minute to release the fragrance; take out of the pan, finely chop them and set aside

4. 4

   Prepare tofu:

5. 5

   In a large pot, put in 6 cups of water and 1 Tbsp of salt, bring to a boil, add the cubed tofu and cook for 1 minute, drain and set aside

6. 6

   Heat up the wok, add olive oil and ground beef, sauté until beef is browned

7. 7

   Add in spicy bean sauce, fresh chilies, garlic, ginger and half of the chili peppercorn flakes, stir well until the oil turns red, about 3 minutes

8. 8

   Add water and prepared tofu, let simmer for 15-20 minutes to let the tofu soak up the sauce, salt and pepper to taste if needed

9. 9

   Thicken the sauce with cornstarch water

10. 10

    Take out the mapo tofu and put it on a plate, garnish with sesame oil, scallion and the rest of the chili peppercorn flakes(please adjust the peppercorn flakes to your tolerance of spicy)