Page 75 - E-Modul Asia Timur

D. Mapo Tofu Recipes

Ingredients:
1. Sichuan peppercorns 30 gr

2. Vegetable oil 120 ml
3. Cornstarch 5 gr

4. Cold water 10 gr

5. Medium to firm silken tofu, cut into 1/2-inch cubes ½ kg
6. Ground beef 250 gr

7. Garlic cloves grated on a microplane grater 7 gr
8. Fresh ginger grated on a microplane grater 15 gr

9. Fermented chili bean paste (see notes) 30 gr

10. Lemon juice 30 gr
11. Dark soy sauce 15 gr

12. Chicken stock 60 ml
13. Roasted chili oil 60 ml

14. Minced scallion 5 gr

How to make:

1. Heat half of Sichuan peppercorns in a large wok over high heat until lightly
smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside.

2. Add remaining Sichuan peppercorns and vegetable oil to wok. Heat over medium
high heat until lightly sizzling, about 1 1/2 minutes. Pick up peppercorns with a

wire mesh skimmer and discard, leaving oil in pan.

3. Combine corn starch and cold water in a small bowl and mix with a fork until
homogenous. Bring a medium saucepan of water to a boil over high heat and add

tofu. Cook for 1 minute. Drain in a colander, being careful not to break up the tofu.
4. Heat oil in wok over high heat until smoking. Add beef and cook, stirring constantly

for 1 minute. Add garlic and ginger and cook until fragrant, about 15 seconds. Add

chili-bean paste, wine, soy sauce, and chicken stock and bring to a boil. Pour in corn
starch mixture and cook for 30 seconds until thickened. Add tofu and carefully fold

in, being careful not to break it up too much. Stir in chili oil and half of scallions
and simmer for 30 seconds longer. Transfer immediately to a serving bowl and

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