Mapo Tofu
This is one of my favorite Chinese dishes. The original is a delicious mix of tofu, meat, and sauce. I personally like to add some broccoli because I think it provides extra flavor, texture, and health benefits. This recipe is incredibly adjustable, so feel free to make any changes you need to suit your tastes.
Servings: 8 people
Ingredients
- 2 Tbsp avocado oil
- 1 lb ground beef preferably 85/15
- 1 lb broccoli torn into small pieces
- 3 Tbsp avocado oil
- 1 lb organic tofu cut into small cubes
- 3 cups water or broth
Flavor Mixture
- 3 Tbsp doubanjiang *see note
- 3 cloves garlic minced
- 1 inch ginger finely grated
- 2 tsp Sichuan peppercorns **see note
- 2 dried chiles torn into small pieces, about 2 tsp
- 1 Tbsp soy sauce
Starch Mixture
- 2 Tbsp potato starch or tapioca, organic corn, etc.
- 4 Tbsp water cold
For Serving
- 4 cups cooked white rice
- 1 bunch green onions thinly sliced
- black vinegar (optional)
Instructions
- Start by making the flavor mixture, tearing the broccoli apart, and slicing the tofu. Then place a wok on the stove on high heat. Once it's hot, pour 2 tablespoons of avocado oil down the side of the wok. Add the ground beef to the wok and use a spatula to break the beef into small pieces. Cook for a couple minutes until the beef just starts to brown. Then add the broccoli, cover with a lid and cook for about 5 minutes until the broccoli starts to soften.
- Push the beef and broccoli to the sides of the wok, making a large hole in the center. Pour 3 tablespoons of avocado oil in the hole, add the flavor mixture, and cook for about a minute, stirring constantly to prevent sticking.
- Add 3 cups of water or broth and the sliced tofu to the pot and stir to combine. Bring back to a simmer, then add the starch/water mixture. Stir to combine and cook for another minute or two.
- Serve on top of rice, top with green onions and a splash of black vinegar.
Notes
* Good doubanjiang can be hard to find unless you live in a city with a very large Chinese population. This option is good quality and very affordable. If you want an upgrade, the doubanjiang from Fly By Jing is amazing, but it's more expensive and not always available.
** Sichuan peppercorns come in a few different colors. The green is a little stronger and the pink is a little more floral. I use a teaspoon of each. If you only want one kind in your kitchen, I recommend the pink. It's a little more versatile.
PERSONAL NOTE: I prefer a more traditional version of Mapo tofu that's thicker and less saucy. If you prefer a saucier version, make 1.5x of the flavor mixture, add an extra cup of broth, and an extra Tbsp of potato starch.