Ma Po Tofu

Prepare the thickening agent by whisking cornstarch with water in a small bowl until smooth.

Ingredients

15 mL of Potato Starch

30 mL of Boiling Water

Equipment

Bowl

Whisk

Bring a large pot of water to a boil with a pinch of salt. Carefully add the cubed tofu and blanch for 1 minute, then drain using a colander.

Ingredients

5 mL of Salt

950 mL of Boiling Water

1 piece of Extra Firm Tofu

Equipment

Pot

Colander

Heat oil in a wok over medium-high heat. Add the marinated minced beef and stir-fry until crispy. Remove the beef from the wok, leaving the rendered oil behind.

Ingredients

225 g of Minced Meat (Chicken, Pork, Or Beef)

2 cloves of Minced Garlic

Equipment

Wok

In the same wok, fry the spicy bean paste over low heat for 1 minute. Add minced garlic, ginger, and fermented black beans, cooking for 30 seconds until fragrant.

Ingredients

225 g of Minced Meat (Chicken, Pork, Or Beef)

5 mL of Minced Garlic

5 mL of Ginger

15 mL of Fermented Black Beans

15 mL of Garlic Greens

Equipment

Wok

Stir in the pepper flakes, then add water and bring to a boil over high heat. Gently slide the blanched tofu and cooked beef back into the wok.

Ingredients

225 g of Minced Meat (Chicken, Pork, Or Beef)

240 mL of Boiling Water

15 mL of Extra Firm Tofu

5 mL of Red Pepper Flakes

Equipment

Wok

Add light soy sauce, reduce heat, and simmer for 6 to 8 minutes. Gradually stir in the cornstarch mixture to thicken the sauce.

Ingredients

240 mL of Potato Starch

15 mL of Light Soy Sauce

Equipment

Wok

Adjust seasoning with salt or sugar if needed. Garnish with Sichuan peppercorn powder and serve immediately over steamed rice.

Ingredients

2½ mL of Salt

2½ mL of Red Pepper Flakes

1 piece of Sugar Cube

2½ mL of Sichuan Peppercorn Powder

475 mL of Steamed White Rice

Equipment

Serving Dish