Mapo Tofu

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

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

• 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

• 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.

1. 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
2. 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
3. Add chicken stock, soy sauce, scallions, reserved beef, and tofu. Simmer for a few minutes, gently tossing the tofu with the sauce
4. Combine cornstarch and water in a small bowl, then add to the mapo tofu to thicken. Add peppercorn and serve