Mapo Doufu (sichuan Tofu Ground Beef In Red Chile Sauce)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) package firm tofu, drained cut into 1 inch cubes
• kosher salt, to taste
• 1/2 cup sichuan red chili oil (hong you)
• 6 garlic cloves, minced
• 6 inches piece ginger, peeled and minced
• 6 ounces ground beef or 6 ounces ground lamb
• 4 scallions, thinly sliced plus more for garnish
• 1 red thai chile, stemmed and minced
• 2 1/2 tablespoons chinese red chile bean paste (douban jiang)
• 1 tablespoon chinese fermented black soybeans (dou chi)
• 1 1/4 cups chicken stock
• 1 tablespoon sugar
• 1 tablespoon light soy sauce
• 1/4 cup cornstarch, mixed with 6 tbsp water
• 1/4 teaspoon ground sichuan pepper, for garnish
• steamed rice, for serving

Recipe

• 1 place tofu in a bowl with 3 cups boiling salted water. let sit 15 minutes. drain and spread on paper towels to dry; set aside.
• 2 heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. add garlic and ginger. cook until fragrant, about 1 minute.
• 3 add beef; cook, stirring and breaking up meat, until browned, 4–6 minutes.
• 4 add chives, chiles, paste, and beans. cook, stirring, until scallions are wilted, about 2 minutes.
• 5 add stock and tofu. bring to a boil, stirring gently, so as not to break up the tofu.
• 6 add sugar and soy. cook, stirring, until sugar is dissolved, about 1 minute. while stirring, slowly add cornstarch mixture. cook until sauce has thickened, about 2 minutes more.
• 7 transfer to a dish and garnish with scallions and pepper. serve with rice.