Main Course

Ma Po Tofu

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

En original oppskrift av Forkin

Total tid: 40 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 313 kcal

Allergeninformasjon: kan inneholde gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 gfirm tofu, cut into 2cm cubes
200 gground beef, minced
1 sssichuan peppercorns, toasted and ground
2 ssbroad bean paste
1 ssfermented black beans, rinsed and chopped
3 feddgarlic, minced
1 ssginger, minced
1 tschili flakes(valgfritt)
250 mlchicken broth
1 sssoy sauce
2 sscanola oil

slurry

1 sscornstarch
2 sswater

garnish

2 stk.scallion, sliced

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 5 min
2
Heat canola oil in a large wok or deep skillet over medium-high heat.
Omtrent 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.
Omtrent 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.
Omtrent 2 min
6
Pour in the chicken broth and soy sauce, stirring to combine everything.
Omtrent 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 1 min
9
Slowly pour the cornstarch slurry into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency.
Omtrent 2 min
Kokkens tips: Add the slurry gradually; you might not need all of it.
10
Remove from heat and stir in the ground Sichuan peppercorns.
Omtrent 1 min
11
Serve immediately, garnished with sliced scallions.
Kokkens tips: Best served with steamed white rice.

Per porsjon

Næringsinnhold

53%Poengsum

Kalorier: 312,5kcal
Protein: 19,9g
Karbohydrater: 7g
Fett: 23,8g
Fiber: 0,9g
Sukker: 1,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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