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Ma–Po Tofu (Spicy Bean Curd with Beef)

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Ma–Po Tofu (Spicy Bean Curd with Beef)

Ma–Po Tofu (Spicy Bean Curd with Beef)

amanda

Equipment

  • Non-stick Fry Pan - Ideal for cooking the ground pork without sticking or burning. Example: Black Diamond Non-Stick Skillet, 12-inch.

  • Wooden Spoon or Stirring Spoon - Used for stirring and tossing ingredients during the cooking process. Example: Amazon Basics Classic Round Cookie & Cake Spatula with Silicone Handle, Red.

  • Steamer Basket - Essential for steaming tofu to achieve the perfect texture in Ma Po Tofu. Example: Sunpots Restaurant Tabletop Electric Steam Wok Set (2 pots + 1 basket).

  • Slotted Spoon - For removing the cooked ingredients from hot oil or broth, minimizing splashing. Example: OXO Classic Kitchen Slotted Spoon with Stainless Steel Bottom and Silicone Handle.

  • Blender (optional) - To puree tomatoes for a smoother sauce if desired. Example: Vitamix 5200 Professional Series Blender, 750-Watt Motor.

  • Nonstick Skillet (if not using the fry pan) - For sautéing vegetables and other components in the recipe. Example: Le Creuset Classic 3-Quart Dutch Oven, Black Enamel Glaze with Lid.

  • Cutting Board - To chop garlic, ginger, onions, and mushrooms. Example: Chef's Knife, Pink Stainless Steel Cooking & Kitchen Knife Set, 8-inch Bread Knife for Slicing and Chopping.

  • Measuring Spoon (for small amounts) - For precise measurements of seasonings like salt or pepper. Example: OXO Classic Kitchen Stainless Steel Measuring Spoon & Cup Set, 1 Tablespoon + 1 Teasquades with Flexible Silicone Handle.

  • Digital Food Scale - For accurate ingredient measurement, especially useful for precise cooking techniques in Asian cuisine. Example: OXO Bambino Kitchen Scale (300 grams).

  • Tongs (Optional) - Useful if preferred over slotted spoons or spatulas to handle and turn ingredients during the cooking process. Example: Fork & Knife Set, Stainless Steel Dinner Utensil Set with Wooden Handle by AmazonBasics.

Ingredients

  • 1 teaspoon Sichuan peppercorns

  • 1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes

  • 2 tablespoons Chinese hot bean paste (also called chili 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 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)

  • 2 cloves garlic, minced

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

  • 1/4 cup Shaohsing rice wine

  • 1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)

  • 1/2 cup chicken stock or low-sodium chicken broth

  • 1 tablespoon light soy sauce

  • 1 tablespoon dark soy sauce

  • 2 tablespoons fresh cilantro, chopped (optional)

  • *Available at Asian markets and in the Asian section of some supermarkets

Instructions

1

Instruction 1

In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
2

Instruction 2

In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
3

Instruction 3

In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
4

Instruction 4

In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
5

Instruction 5

In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
6

Instruction 6

Add tofu, leeks, stock, light 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.
7

Instruction 7

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