Main Course

Ma Po Tofu

Name: Ma Po Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 annosta
Cuisine: chinese, sichuan
Ingredients: 500 g firm tofu cut into 2cm cubes; 200 g ground beef minced; 1 rkl sichuan peppercorns toasted and ground; 2 rkl broad bean paste; 1 rkl fermented black beans rinsed and chopped; 3 kynsi garlic minced; 1 rkl ginger minced; 1 tl chili flakes (valinnainen); 250 ml chicken broth; 1 rkl soy sauce; 1 rkl cornstarch; 2 rkl water; 2 kpl scallion sliced; 2 rkl canola oil

This classic Sichuan dish features silky soft tofu simmered in a rich, spicy, and savory sauce. Minced beef adds depth, while fermented bean paste and chili create its signature fiery flavor. It's a comforting and robust meal, perfect served over steamed rice.

Alkuperäinen resepti: Forkin

Kokonaisaika: 40 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 313 kcal

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 gfirm tofu, cut into 2cm cubes
200 gground beef, minced
1 rklsichuan peppercorns, toasted and ground
2 rklbroad bean paste
1 rklfermented black beans, rinsed and chopped
3 kynsigarlic, minced
1 rklginger, minced
1 tlchili flakes(valinnainen)
250 mlchicken broth
1 rklsoy sauce
2 rklcanola oil

slurry

1 rklcornstarch
2 rklwater

garnish

2 kplscallion, sliced

Välineet

wok · slotted spoon · large pot · whisk · small bowl

Valmistusohje

Vaihe vaiheelta

1
Bring a pot of water to a boil, then add the tofu cubes and blanch for 2 minutes; this helps firm them up and removes excess moisture. Gently remove the tofu with a slotted spoon and set aside.
Noin 5 min
2
Heat canola oil in a large wok or deep skillet over medium-high heat.
Noin 1 min
3
Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Noin 7 min
4
Push the beef to one side of the wok. Add the broad bean paste, fermented black beans, garlic, ginger, and chili flakes (if using) to the other side.
5
Stir-fry the aromatics for 1-2 minutes until fragrant, then mix them with the beef.
Noin 2 min
6
Pour in the chicken broth and soy sauce, stirring to combine everything.
Noin 1 min
7
Gently add the blanched tofu to the sauce, ensuring it's submerged. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld.
Noin 7 min
Kokin vinkki: Be careful not to stir too vigorously to avoid breaking the tofu.
8
In a small bowl, whisk together the cornstarch and water to create a slurry.
Noin 1 min
9
Slowly pour the cornstarch slurry into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency.
Noin 2 min
Kokin vinkki: Add the slurry gradually; you might not need all of it.
10
Remove from heat and stir in the ground Sichuan peppercorns.
Noin 1 min
11
Serve immediately, garnished with sliced scallions.
Kokin vinkki: Best served with steamed white rice.

Annosta kohti

Ravintoarvot

53%Pisteet

Kalorit: 312,5kcal
Proteiini: 19,9g
Hiilihydraatit: 7g
Rasva: 23,8g
Kuitu: 0,9g
Sokeri: 1,3g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store any leftover Ma Po Tofu in an airtight container in the refrigerator.

Uudelleenlämmitys

Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick.