Chinese · Lunch
Spicy Numbing Tofu with Beef
Sichuan Mapo Tofu with Minced Beef
Silken tofu simmered in a fiery sauce of doubanjiang, fermented black bean, and minced beef, finished with numbing Sichuan pepper and chilli oil, one of Sichuan's most iconic dishes.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
32gProtein
28gFat
58gCarbs
2gSugar
2gFiber
780mgSodium
65mgChol
Goes well with
Gewürztraminer (Alsace)Gewürztraminer (Alsace) — A refreshing p...
local
Tsingtao LagerTsingtao Lager — A crisp, refreshing bee...
international
Instructions
1
Prep
Cut 600g silken tofu into 2cm cubes. Finely mince 4 garlic cloves and grate 2 tsp ginger. Roughly chop 2 tbsp fermented black beans. Slice 2 scallion stalks. Mix 2 tsp cornstarch with 4 tbsp cold water. Have 300g minced beef, 3 tbsp doubanjiang, 300ml stock, 2 tsp soy sauce ready.
2
Bloom
Heat 3 tbsp oil in a wok over medium-high heat. Add doubanjiang and fermented black beans, stir-fry 1–2 minutes until oil turns deep red and fragrant.
3
Saute
Add garlic and ginger, toss 30 seconds. Add 300g minced beef, cook over high heat 4–5 minutes, breaking up clumps, until browned throughout.
4
Build
Pour in 300ml stock and 2 tsp soy sauce. Gently slide tofu into the wok without stirring. Simmer over medium heat 5–6 minutes, spooning sauce over tofu occasionally, until tofu is heated through.
5
Finish
Stir in cornstarch slurry and simmer 1–2 minutes until sauce thickens and coats the spoon. Add 1 tsp sesame oil and 1.5 tsp ground Sichuan pepper, taste and adjust seasoning.
6
Plate
Transfer carefully to bowls over 400g steamed jasmine rice (about 200g per person). Scatter scallions over the top and serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) silken tofu
- 300g (10.6 oz) minced beef
- 3 tbsp doubanjiang
- 2 tbsp fermented black beans
- 4 garlic cloves
- 2 tsp fresh ginger
- 300ml (1 1/4 cup) chicken stock
- 2 tsp light soy sauce
- 1.5 tsp ground roasted Sichuan pepper
- 2 tsp cornstarch
- 4 tbsp cold water
- 3 tbsp neutral oil
- 1 tsp sesame oil
- 2 scallions
- 400g (14 oz) steamed jasmine rice