Mapo Tofu with Minced Beef

1Preparation

1. Carefully cut the tofu into 2 cm cubes.
2. Toast the Sichuan peppercorns in a dry pan until fragrant, then grind them.
3. Mix the cornstarch with the water in a small cup.
4. Chop the garlic and ginger, and slice the green onion.

2Cooking

1. Bring salted water to a simmer, slide in the tofu and let it simmer gently to firm up, then drain carefully.

   🔥 medium heat⏱ 3 min timer
2. Heat the oil in a wok and stir-fry the minced beef, breaking it up, until brown and crisp at the edges.

   🔥 high heat⏱ 5 min timer
3. Lower the heat, add the chili bean paste and chili flakes and stir until the oil turns red.

   🔥 low heat⏱ 1 min timer
4. Add the garlic and ginger and stir until fragrant.

   🔥 medium heat⏱ 1 min timer
5. Pour in the stock, add the soy sauce and sugar, then add the tofu and nudge it gently with the back of a spoon rather than stirring, and simmer so it absorbs the sauce.

   🔥 medium heat⏱ 4 min timer
6. Stir the cornstarch mixture and add it in two additions, gently swirling the wok until the sauce thickens and turns glossy.

   🔥 medium heat⏱ 1 min timer

3Serving

1. Spoon it into a deep bowl and sprinkle with the ground Sichuan pepper and green onion.
2. Serve hot with plain white rice.

💡 Tips & common mistakes

• Common mistake: stirring the tofu like a normal stir-fry — it breaks up. Swirl the wok itself or push the tofu with the back of a spoon.
• Simmering the tofu in salted water firms it up and seasons it from inside.
• For a milder dish, use 1 tbsp chili bean paste and leave out the chili flakes.
• Halal note: read the label of your chili bean paste, as some brands may contain alcohol.

🔁 Substitutions

• Soft tofu: medium-firm tofu, which is easier to handle.
• Minced beef: minced lamb, or leave it out for a vegetarian version with vegetable stock.