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Mapo Tofu
What you need:
Minced beef, 50g
Chinese tofu (moderately hard), 400g; drained and cut into 1-inch cubes
Cooking oil, 30g
3 cloves garlic; minced
Dried fermented black beans, 1 tablespoon; rinsed, patted dry & mashed slightly with a fork
Rice wine, 1 tablespoon
Chili sauce, 40g (preferably Pixian Douban)
Ground Sichuan peppercorn, 1/2 teaspoon
2 stalks of green onions; cut to 1cm length
Hot chili powder, 1/2 teaspoon
Water starch, 1 tablespoon water mixed with 1/2 tablespoon starch
Water, 1 cup
Light-colored soy sauce, 30ml
The process:
1. Put tofu cubes into hot water till the water is boiling (about 2 minutes); add 1 tsp soy sauce; remove the cubes and set aside to drain;
2. Heat oil, stir fry garlic and fermented black beans for 1 minute;
3. Stir fry the minced pork in the hot wok for 2 minutes;
4. Add Pixian Douban to the meat and stir fry for 1 minute;
5. Add rice wine and continue to stir fry for half a minute;
6. Add water starch, water and Sichuan pepper powder; bring it to a boil;
7. Add tofu cubes and cook on lower heat for 3 minutes, taking care not to break the tofu cubes.
8. Thicken with water starch until the gravy reaches the desired thickness.
（Recipe provided by Daronghe Restaurant）
