má pó dòu fu
Mapo Tofu is a classic Sichuan dish from Chengdu. Soft tofu is cooked with minced beef, fermented bean paste, Sichuan peppercorn and chilli in a rich, deeply savoury sauce. The name refers to the "pockmarked old woman" said to have invented it.
Heat oil in a wok and fry doubanjiang and minced garlic until fragrant. Add minced beef and cook through. Pour in stock or water, bring to a boil, then gently add cubed tofu and simmer for three minutes. Season with soy sauce and salt, thicken with a little cornstarch slurry, and finish with ground Sichuan pepper and spring onion.
Origin: Chengdu, Sichuan
Added by: xuedi
Added: 4 hours ago
Original language: CN
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