Ma Po Tofu

Instructions

1- Add a small pinch of salt and sesame oil to minced beef.

2- Mix well and set aside.

3- Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch.

4- Cut tofu into square cubes (around 2cms).

5- Bring a large amount of water to a boil and then add a pinch of salt.

6- Slide the tofu in and cook for 1 minute.

7- Move out and drain.

8- Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy.

9- Transfer out beef out and leave the oil in.

10- 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.

11- Then mix pepper flakes in.

12- Add water to the seasonings and bring to boil over high fire.

13- Gently slide the tofu cubes.

14- Add light soy sauce and beef.

15- Slow the heat after boiling and then simmer for 6-8 minutes.

16- Then add chopped garlic greens.

17- Stir the water starch and then pour half of the mixture to the simmering pot.

18- Wait for around 30 seconds and then pour the other half.

19- You can slightly taste the tofu and add pinch of salt if not salty enough.

20- By the way, if you feel it is too spicy, add some sugar can milder the taste.

21- But be carefully as the broth is very hot at this point.

22- Transfer out when almost all the seasonings stick to tofu cubes.

23- Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.

24- Serve immediately with steamed rice.