Sichuan Mapo Tofu

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This is taken from Chef Wang Gang’s YouTube-channel.

  • Prepare 400 gram firm tofu. Cut in 1,2 cm cubes.

  • Chop 50 gram beef into a fine grind .

  • Chop 15 gram pickled ginger and 20 gram pickled Sichuan chili.

  • Chop one garlic sprout, or thin spring onion (for garnish).

  • Take 10 gram dried chili and 5 gram dried green Sichuan pepper.

I love Chef Wang’s mise en place.

Cooking

  1. Heat oil in a wok and add the dried chili and green Sichuan pepper for 15 seconds. Knife chop these ingredients in a fine powder (traditional ‘knifed’ chili).

  2. Add some water in the wok, a little salt and boil the tofu for 1 minute. Drain.

  3. Add oil to (rapeseed oil) the wok and stir fry the beef until dry. Add some chili bean sauce (doubanjiang), the 15 gram ginger, 20 gram chopped chili and some fermented black beans. Fry until the oil comes out. Add 5 gram ‘knifed’ chili. Mix and add some water. Add salt and MSG. Add the tofu and boil for 3 minutes.

  4. Add starch water to thicken the sauce in several stages. Add a splash of scallion oil before plating.

  5. Garnish with traditional ‘knifed’ chili and garlic sprout.