---
title: Mapo Tofu
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/mapo-tofu
---

Gather @fermented black bean{1%tbsp}, @chicken stock{250%ml}, @vegetable oil{3%tbsp} and @spring onion{3}.

Slide the @tofu{500%g} cubes into a saucepan of barely simmering salted water and hold them there for 5 minutes, then drain gently. ~{5%minutes}

Heat the oil in a wok over high heat and fry the @ground beef{150%g}, breaking it up, until browned and starting to crisp, about 3 minutes. ~{3%minutes}

Lower the heat, add the @doubanjiang{2%tbsp} and fry until the oil turns deep red, then add the black beans, @garlic{3%clove} and @ginger{15%g} for 30 more seconds.

Pour in the stock with the @soy sauce{1%tsp} and @sugar{1%tsp}, bring to a simmer, and slide in the tofu. Simmer gently for 5 minutes without stirring — nudge the wok instead. ~{5%minutes}

Stream in the @cornstarch{1%tbsp} slurry in two additions, shaking the wok until the sauce turns glossy and clings to the tofu.

Spoon into a shallow bowl, dust generously with ground @sichuan peppercorn{1%tsp} and scatter with scallions. Serve over steamed rice.