====== Mapo Tofu ====== 

Tags: [[Asian]] - [[dinner]] - [[keto]] \\ 
Active Time: 25 minutes \\ 
Passive Time: 15 minutes \\ 
Serves: 2 \\

====Description====
Classic Sichuan mapo doufu with plenty of chili and peppercorn. Despite being relatively simple to make, this recipe is absolutely delicious.

====Ingredients====
  *Peanut oil: 6 tbsp, divided \\ \\ 
  *Ground beef: 60 g \\ \\ 
  *Doubanjiang: 2 tbsp
  *Dou chi: 2 tsp
  *Sichuan chili powder: 1 tbsp \\ \\ 
  *Chicken stock: 1 cup
  *Light soy sauce: 1 tsp
  *Scallion greens: from 4 scallions, cut into 1 inch lengths
  *Soft tofu: 400 g, cut into small cubes \\ \\ 
  *Cornstarch: 1 tbsp
  *Water: 1 tbsp \\ \\ 
  *Red sichuan peppercorn: 1/2 tbsp whole, toasted, and coarsely ground

====Notes====
  *Don't forget to serve with rice.
  *I tend to use a large cast iron skillet instead of a wok since it tends to work better with low power stoves.
  *I've used Lao Gan Ma's Chili Oil with Black Bean as a substitute for pure dou chi with great success. It is perhaps preferable.
  *The chicken stock I used with great success was Trader Joe's brand with 380mg of sodium per cup.

====Instructions====
  -Heat wok over medium-high heat with 1 tbsp oil until just smoking. Add beef, stir fry into small pieces. Remove and set aside when cooked through and starting to brown - don't over cook
  -Clean wok, return to heat until hot, add remaining 5 tbsp oil. Add doubanjiang, dou chi, and chili powder, stir frying until fragrant but be careful not to burn them
  -Add chicken stock, soy sauce, scallions, reserved beef, and tofu. Simmer for a few minutes, gently tossing the tofu with the sauce
  -Combine cornstarch and water in a small bowl, then add to the mapo tofu to thicken. Add peppercorn and serve

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