Total time · 33 min

Mapo Tofu with Beef and Doubanjiang

Name: Mapo Tofu with Beef and Doubanjiang
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Ingredients: 400 g Medium-firm tofu; 180 g Ground beef; 25 g Doubanjiang; 250 ml Chicken stock; 3 cloves Garlic; 3 g Sichuan peppercorns; 2 stalks Scallion; 8 g Cornstarch; 15 ml Canola oil

Silken tofu and beef simmer in doubanjiang sauce with Sichuan pepper.

Prep: 15 min
Cook: 18 min
Servings: 4

Indicative estimates

Energy per serving: ~139 kcal per serving partial estimate
Ingredient value: ~$5.87 partial estimate; 7 of 9 ingredients estimated

Ingredients

400 g Medium-firm tofu
180 g Ground beef
25 g Doubanjiang
250 ml Chicken stock
3 cloves Garlic
3 g Sichuan peppercorns
2 stalks Scallion
8 g Cornstarch
15 ml Canola oil

Directions

8 min
Toast and crush Sichuan peppercorns; cut tofu into cubes.
19 min
Brown the beef in oil with garlic and doubanjiang to 160 °F (71 °C), add stock and tofu, then thicken the sauce with the cornstarch.
6 min
Thicken with the cornstarch slurry and scatter with scallion.