Ground Beef Tofu Recipe Black Bean Sauce

Ma–Po Tofu (Spicy Bean Curd with Beef)

September 22, 2008

This spicy Sichuan dish gets its layers of flavour from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns.

Ingredients

Makes 4 portions

1 teaspoon Sichuan peppercorns

1 1/two pounds soft (not silken) tofu, cut into 1-inch cubes

2 tablespoons Chinese hot bean paste (also called chili edible bean sauce)*

1 tablespoon Chinese black-bean paste or sauce*

4 tablespoons oyster sauce

2 tablespoons Asian chili powder*

1 tablespoon cornstarch

1/4 cup peanut oil

4 ounces ground beef

1 (one/4-inch) piece fresh ginger, minced (about 1 teaspoon)

2 cloves garlic, minced

ane scallion (white and green parts), thinly sliced on diagonal

1/4 cup Shaohsing rice wine

1 medium leek (white and stake light-green parts but), washed, halved lengthwise, and cut into 1/two-inch slices (about 1/two cup)

i/ii cup chicken stock or depression-sodium chicken goop

1 tablespoon light soy sauce

1 tablespoon nighttime soy sauce

2 tablespoons fresh cilantro, chopped (optional)

*Bachelor at Asian markets and in the Asian section of some supermarkets

Stride i

In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, three to 5 minutes. Transfer to basin and permit cool, then grind in spice grinder to fine powder. Set bated.

Stride ii

In large pot over moderately high heat, bring 4 cups h2o to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium basin and gear up bated.

Pace iii

In small bowl, whisk together hot edible bean paste, blackness-bean paste, two tablespoons oyster sauce, and chili powder. Ready bated.

Pace iv

In small bowl, whisk together cornstarch and iii tablespoons water. Set bated.

Step 5

In wok or heavy large sauté pan over moderate oestrus, heat oil until hot merely non smoking. Add together beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add together rice vino and cook, stirring occasionally, until most of wet evaporates, 1 to 2 minutes. Add together hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, virtually ane infinitesimal.

Step 6

Add together tofu, leeks, stock, low-cal and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.

Footstep 7

Transfer to serving dish. Sprinkle with Sichuan peppercorn pulverisation and cilantro, if using. Serve immediately.

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Reviews (15)

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• Quite practiced.

• Pretty darned good, simply I remember I nevertheless prefer this dish with pork. I think made with pork, this would be perfect.

• This was delicious. Ma-Po Tofu is one of my son's favorite dishes from a restaurant in his college town. He says information technology came really close. I say I couldn't terminate eating it and we will be making it over and over. It was that good.

• Wow. I've used a package sauce in the past that provided a passable dish, simply today i went through the trouble to use this recipe. The season is outrageous. Similar i've had at very expert Chinese restaurants. I used the classic ground pork instead of beef, and just used white vino in place of the rice wine, and used Thai hot chilies in place of the Chinese chili spice. Excellent.

• This is a reliable recipe and the effect was delicious. My bean paste was besides salty and then I used a salt-free bouillon and was told the consequence was non besides salty.

• Made this thinking I was using the other Ma-Po Tofu recipe on this site, which I've made before. They're both succulent--it's shut, but I think the other one is slightly amend. Regardless, I'll make them both over again. Admittedly addictive, and it'south fifty-fifty ameliorate the next twenty-four hour period.

• OMG yum! Watched the video and simply HAD to make it right away. Prepared information technology along with one of my Chinese classmates (she supplied some of the ingredients and the wok) and we couldn't get enough of information technology! She said it was one of the best Sichuan dishes she'southward ever had, and beingness from Prc that means a lot! Didn't change the recipe much, but unequal. was that I used more hot chili oil since I didnt accept hot chili edible bean paste, a little scallion instead of chinese leek (couldn't find that at 99 Ranch) and used normal fresh-cracked pepper instead of Sichuan peppercorns. But, I'thousand going to try and find those soon - I can simply imagine how they would taste here. Give information technology a try. It looks similar a lot of ingredients, just if you only line up and cutting it all upwards in advance its actually quick and easy.

• I have to agree with other reviewers. Although I cut back to half the amount of soy sauce and 1/3 less oyster sauce, it was withal too salty. I used non salted chicken stock likewise. Comparing to Iron Chef Chen's mapo tofu, this one was below information technology. I also added some water to brand the recipe more saucy.

• Great dish. Layers of heat flavors that make it unique. Concord with the reviews that cite too much salt and cut back on the soya sauce.

• I used Hoisin sauce instead of oyster sauce, only light soy sauce, and quadrupled the ground meat. Other than that I followed the recipe and it was very tasty, and not as well salty.

• This is an splendid recipe from Chef Cheng. To cut down the level of saltiness, suit the amount of hot edible bean sauce and black bean sauce, apply 'reduced common salt soya sauce, cutting out the use of the dark soya sauce altogether (and fifty-fifty the light one if necessary). The blackness edible bean and hot bean sauce will compensate for these two ingredients. Savor!

• Of class, you lot need to adjust the amount of the hot bean sauce to the amount of meat, avoid using the night soya sauce, and/or use 'reduced table salt soya sauce' to cut down on the saltiness. You may wish to cut down entirely on the soya sauce if y'all apply oyster sauce. HOwever, this is an excellent recipe past Chef Cheng.

• Too SALTY!!! This was unbelievably salty. Information technology tasted like pure paste rather than a sauce. I'll try the other recipe side by side fourth dimension.

• I loved this recipe. I used chili flakes for the asian chili powder because that is what I had on hand. It was very spicy but I tin handle the heat. I realised later on finishing the dish that I forgot to add the soy sauce, which I call back you could omitt because the dish has plenty of salt from the black bean and hot bean paste. Had this with sticky rice. Next time I recall I will serve this on a bed of Napa cabbage. Absolutley delicious!!!

• Because in that location were several exotic ingredients in this recipe, I omited them. I'm sure that if I had used all the proper ingredients, it would be a four-fork rating. The hot bean paste is the key to this dish (I establish a Ma-Po Tofu recipe on the product jar that had fewer ingredients), and I will use it in more of the Asian dishes I prepare. I served it with brown rice and lettuce leaves, which helped with the heat. Spicy!

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Source: https://www.epicurious.com/recipes/food/views/ma-po-tofu-spicy-bean-curd-with-beef-243066

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