Ma–Po Tofu (Spicy Bean Curd with Beef)

Ingredients for Ma–Po Tofu (Spicy Bean Curd with Beef)

• 1 teaspoon Sichuan peppercorns

• 675g soft (not silken) tofu, cut into 1-inch cubes

• 2 tablespoons Chinese hot bean paste (also called chilli bean sauce)*

• 1 tablespoon Chinese black-bean paste or sauce*

• 4 tablespoons oyster sauce

• 2 tablespoons Asian chilli powder*

• 1 tablespoon cornflour

• 60ml peanut oil

• 110g beef mince

• 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon )

• 2 cloves garlic, minced

• 1 spring onion (white and green parts), thinly sliced on diagonal

• 60ml Shaohsing rice wine

• 1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 120ml )

• 120ml chicken stock or low-sodium chicken broth

• 1 tablespoon light soy sauce

• 1 tablespoon dark soy sauce

• 2 tablespoons fresh coriander, chopped (optional)

• *Available at Asian markets and in the Asian section of some supermarkets

How to make Ma–Po Tofu (Spicy Bean Curd with Beef)

In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.

In large pot over moderately high heat, bring 950ml water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.

In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chilli powder. Set aside.

In small bowl, whisk together cornflour and 45ml water. Set aside.

In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and spring onions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.

Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornflour mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.

Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and coriander, if using. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.