home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better
home cooks deserve better

Mapo Tofu

yield

4 servings (with rice)

time

30 (20 active)

ingredients

500gchicken or veg stock (or water)
400gtofu (medium-firm)
100gground meat (beef/pork/plant-based)
100gcold water
50gPixian doubanjiang
20ggarlic
20gginger
20gdouchi
15gstarch (potato, corn, etc)
5gdried chili flakes (pref. heaven-facing chili)
5gwhite peppercorn
3green onions
2gSichuan peppercorn
neutral oil

steps

1

Prep

2

Fry

100gmeat
cooking oil
50gdoubanjiang
20ggarlic
20gginger
3

Simmer

500gstock (or water)
tofu
green onions
25grinsed douchi
4

Thicken

starch slurry
chili/peppercorn blend
5

Serve