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
50gdoubanjiang
20ggarlic
20gginger
cooking oil
3

Simmer

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

Thicken

starch slurry
chili/peppercorn blend
5

Serve