Spicy "Mapo Tofu"

The super spicy Chinese Mapo Tofu recipe is very popular both in China and abroad, perhaps because it has already been adapted for Europeans. The type and amount of tofu and meat often varies, and even the pungency of the sauce can be adjusted to your desired level.

Ingredients

• 6 tbsp peanut or rapeseed oil (can be replaced with any)
• 2 tbsp chilli bean paste "Pixian"
• 2 Chinese Douchi Fermented Black Beans, rinsed and chopped
• 1 tbsp Sichuan chili flakes or crushed red pepper
• 2 tbsp corn starch
• 2 tbsp water
• 60 gr. lean ground beef
• 1 tbsp. water or chicken broth
• 1 tsp soy sauce
• 1 bunch green onions, cut into 2-3 cm pieces
• 400 450 gr. tofu, drained and cut into 2 cm cubes.
• tsp freshly ground Sichuan pepper

Directions

1. Combine 5 tablespoons of oil, chili bean paste, fermented black beans, and chili flakes (or crushed red pepper) in a small bowl. Whisk the cornstarch and water in another small bowl.
2. Heat remaining 1 tablespoon oil in a large flat-bottomed wok or cast iron skillet over medium-high heat. Add the beef and grill, breaking with a wooden spoon, until cooked through, 2-3 minutes. Transfer to a small bowl.
3. Add the wok (from the beef) the chili paste mixture to the skillet and cook until it becomes flavorful, being careful not to burn it, about 1 minute. Add water (or broth), soy sauce, and green onions. Return the beef to the skillet, then add the tofu; bring to a boil, gently adding tofu to sauce until hot, about 2 minutes. Gradually add the cornstarch / water mixture, stirring occasionally, and cook until the sauce thickens, about 1 minute. Transfer to a serving bowl and sprinkle with ground Sichuan pepper.