Can You Use Ground Beef for Mapo Tofu

Ma–Po Tofu (Spicy Edible bean Curd with Beef)

September 22, 2008

This spicy Sichuan dish gets its layers of flavor from two different types of heat: fiery chiles and mildly numbing Sichuan peppercorns.

Ingredients

Makes 4 portions

i teaspoon Sichuan peppercorns

1 1/2 pounds soft (not silken) tofu, cut into i-inch cubes

2 tablespoons Chinese hot edible bean paste (likewise called chili bean sauce)*

1 tablespoon Chinese black-bean paste or sauce*

four tablespoons oyster sauce

2 tablespoons Asian chili powder*

1 tablespoon cornstarch

1/4 cup peanut oil

4 ounces ground beef

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

2 cloves garlic, minced

1 scallion (white and green parts), thinly sliced on diagonal

ane/4 cup Shaohsing rice wine

ane medium leek (white and pale green parts only), washed, halved lengthwise, and cut into one/ii-inch slices (most 1/two loving cup)

1/two cup craven stock or low-sodium chicken broth

1 tablespoon low-cal soy sauce

one tablespoon dark soy sauce

2 tablespoons fresh cilantro, chopped (optional)

*Bachelor at Asian markets and in the Asian section of some supermarkets

Pace 1

In dry heavy skillet over moderate estrus, toast peppercorns, stirring, until fragrant, 3 to v minutes. Transfer to bowl and allow cool, and so grind in spice grinder to fine powder. Ready aside.

Footstep two

In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, five minutes. Using slotted spoon, transfer tofu to medium bowl and prepare aside.

Step 3

In minor bowl, whisk together hot edible bean paste, black-edible bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.

Step 4

In small basin, whisk together cornstarch and 3 tablespoons h2o. Set up aside.

Step 5

In wok or heavy large sauté pan over moderate heat, rut oil until hot merely not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, nigh 1 minute. Add rice wine and cook, stirring occasionally, until near of moisture evaporates, 1 to ii minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns cherry-red, near 1 infinitesimal.

Footstep six

Add tofu, leeks, stock, calorie-free and dark soy sauces, and remaining ii tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, near 1 minute.

Pace 7

Transfer to serving dish. Sprinkle with Sichuan peppercorn pulverisation and cilantro, if using. Serve immediately.

How would you rate Ma–Po Tofu (Spicy Edible bean Curd with Beef)?

Reviews (15)

Back to Meridian

• Quite good.

• Pretty darned good, but I think I still adopt this dish with pork. I think fabricated with pork, this would exist perfect.

• This was delicious. Ma-Po Tofu is ane of my son'south favorite dishes from a restaurant in his college boondocks. He says it came really close. I say I couldn't stop eating it and nosotros will be making information technology over and over. It was that good.

• Wow. I've used a package sauce in the past that provided a passable dish, but today i went through the trouble to use this recipe. The flavour is outrageous. Similar i've had at very good Chinese restaurants. I used the classic ground pork instead of beef, and only used white wine in place of the rice wine, and used Thai hot chilies in identify of the Chinese chili spice. Fantabulous.

• This is a reliable recipe and the outcome was delicious. My edible bean paste was besides salty and so I used a salt-free burgoo and was told the result was not also salty.

• Fabricated this thinking I was using the other Ma-Po Tofu recipe on this site, which I've made before. They're both succulent--information technology's close, but I call up the other one is slightly better. Regardless, I'll make them both again. Admittedly addictive, and it'southward even improve the next day.

• OMG yum! Watched the video and simply HAD to arrive right away. Prepared it along with one of my Chinese classmates (she supplied some of the ingredients and the wok) and nosotros couldn't get plenty of it! She said it was i of the best Sichuan dishes she's e'er had, and existence from China that ways a lot! Didn't alter the recipe much, only unequal. was that I used more hot chili oil since I didnt have hot chili bean paste, a little scallion instead of chinese leek (couldn't find that at 99 Ranch) and used normal fresh-cracked pepper instead of Sichuan peppercorns. But, I'm going to try and detect those soon - I can only imagine how they would taste here. Give it a try. It looks like a lot of ingredients, simply if you just line up and cut it all upward in accelerate its really quick and easy.

• I have to hold with other reviewers. Although I cut back to half the amount of soy sauce and 1/3 less oyster sauce, information technology was still too salty. I used non salted chicken stock besides. Comparison to Fe Chef Chen's mapo tofu, this one was below it. I also added some water to make the recipe more saucy.

• Smashing dish. Layers of heat flavors that make it unique. Agree with the reviews that cite as well much salt and cut back on the soya sauce.

• I used Hoisin sauce instead of oyster sauce, only lite soy sauce, and quadrupled the ground meat. Other than that I followed the recipe and it was very tasty, and not too salty.

• This is an excellent recipe from Chef Cheng. To cut down the level of saltiness, accommodate the amount of hot bean sauce and black bean sauce, use 'reduced salt soya sauce, cut out the employ of the dark soya sauce altogether (and even the light ane if necessary). The black bean and hot edible bean sauce will recoup for these two ingredients. Enjoy!

• Of course, you need to adjust the amount of the hot edible bean sauce to the amount of meat, avoid using the night soya sauce, and/or use 'reduced salt soya sauce' to cut downwards on the saltiness. You may wish to cutting down entirely on the soya sauce if you use oyster sauce. However, this is an excellent recipe by Chef Cheng.

• Besides SALTY!!! This was unbelievably salty. It tasted like pure paste rather than a sauce. I'll try the other recipe next time.

• I loved this recipe. I used chili flakes for the asian chili pulverisation because that is what I had on hand. It was very spicy but I can handle the estrus. I realised after finishing the dish that I forgot to add the soy sauce, which I think y'all could omitt because the dish has plenty of salt from the black bean and hot bean paste. Had this with sticky rice. Adjacent time I think I will serve this on a bed of Napa cabbage. Absolutley delicious!!!

• Because there were several exotic ingredients in this recipe, I omited them. I'm sure that if I had used all the proper ingredients, information technology would be a 4-fork rating. The hot bean paste is the key to this dish (I constitute a Ma-Po Tofu recipe on the product jar that had fewer ingredients), and I will use it in more than of the Asian dishes I prepare. I served it with brownish rice and lettuce leaves, which helped with the heat. Spicy!

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Source: https://www.epicurious.com/recipes/food/views/ma-po-tofu-spicy-bean-curd-with-beef-243066

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