My Mapo Doufu 麻婆豆腐
- You can use either soft or silken tofu. The silken tofu tends to break up a bit so you can cut them into larger cubes. To keep the cubes more intact, you can also try gently pushing the tofu away from you rather than lifting and stirring.
- I use ground turkey, but you could substitute ground pork or beef.
My Mapo Dofu
You have to serve this with steamed rice! So start it now and it'll be ready when you finish the Mapo Dofu. Now, onto the main dish!
In a small bowl, combine and set aside:
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon Sichuan peppercorns, ground
In a second small bowl, combine and set aside:
2 teaspoons grated fresh ginger
3 tablespoons fermented black beans, chopped
2 pickled red chilies, chopped (optional)
1 heaping tablespoon bean paste (if you want it spicy, use hot bean paste)
4 tablespoons light soy sauce
Heat a glug of vegetable oil in a wok over high heat. Stir-fry the following, until meat is just losing its pink color :
10 oz ground turkey
1 bunch greens (kale, beet, spinach, chard), destemmed (except spinach) and chopped
7 green onions, finely chopped (handful reserved for garnish)
Add and stir fry for another minute:
6 cloves garlic, minced
2 cups water
Bring to a boil, then slide into wok:
2 - 16oz boxes of soft or silken bean curd (tofu), drained and cut into 1" cubes or larger for silken
Reduce heat and simmer gently for about 5 minutes. Carefully stir in and simmer gently until thickened:
3 tablespoons cornstarch, mixed with a little cold water to make a slurry
Sprinkle on top:
Reserved chopped green onions
Serve with the steamed rice.