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Ma Po Tofu
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Ingredients You Will Need
  • 450g - Tofu
  • 100g - Minced Beef
  • 1/2 tbs - Sesame Seed Oil
  • 1 1/2 tsp - Doubanjiang
  • 1/2 tsp - Sichuan pepper
  • 1 tbs - Cornstarch
  • 400ml - Water
  • 2 tbs - Olive Oil
  • 2 chopped - Scallions
  • 4 - Spring Onions
  • 2 cloves chopped - Garlic
  • 4 sliced - Ginger
  • 2 1/2 tbs - Water
Cooking Instructions
  • Add a small pinch of salt and sesame oil to minced beef
  • Mix well and set aside
  • Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch
  • Cut tofu into square cubes (around 2cms)
  • Bring a large amount of water to a boil and then add a pinch of salt
  • Slide the tofu in and cook for 1 minute
  • Move out and drain
  • Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy
  • Transfer out beef out and leave the oil in
  • Fry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma
  • Then mix pepper flakes in
  • Add water to the seasonings and bring to boil over high fire
  • Gently slide the tofu cubes
  • Add light soy sauce and beef
  • Slow the heat after boiling and then simmer for 6-8 minutes
  • Then add chopped garlic greens
  • Stir the water starch and then pour half of the mixture to the simmering pot
  • Wait for around 30 seconds and then pour the other half
  • You can slightly taste the tofu and add pinch of salt if not salty enough
  • By the way, if you feel it is too spicy, add some sugar can milder the taste
  • But be carefully as the broth is very hot at this point
  • Transfer out when almost all the seasonings stick to tofu cubes
  • Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using
  • Serve immediately with steamed rice
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