Compare versions
See exactly what changed between any two versions in this recipe's line.
What changed:
- new description
- new photo
Details
- Description
- Sichuan's famous numbing, spicy tofu: soft cubes simmered with minced meat and chili bean paste, finished with roasted Sichuan pepper. Serve over rice. Adapted from “Mapo Tofu” in the Wikibooks Cookbook (CC BY-SA 4.0). Added the frying oil and a little water to simmer in; less Sichuan pepper (2 tsp instead of 1 tbsp). Photo:
YaoleileiGuilhem Vellut, CC BY-SA2.0, via Wikimedia Commons (“Mapo Tofu @ Saturne @ Paris (33518107254)”). - Photo
Ingredients
added removed changed
- Unchanged: 1 tbsp vegetable oil
- Unchanged: 1 onion, sliced
- Unchanged: 2 tsp minced ginger
- Unchanged: 1 tsp crushed dried chile
- Unchanged: 200 g minced beef or pork
- Unchanged: 4 cloves garlic, minced
- Unchanged: 2 tbsp chili bean paste (doubanjiang)
- Unchanged: 1 tbsp soy sauce
- Unchanged: 1 tbsp rice wine
- Unchanged: 120 ml water or stock
- Unchanged: 500 g silken tofu, cut into cubes
- Unchanged: 2 tsp Sichuan pepper, roasted and ground
- Unchanged: 3 green onions, cut into 2 cm pieces
- Unchanged: 2 dried wood ear mushrooms(optional)
Method
added removed changed
Unchanged step 1:
If using the dried mushrooms, soak them in hot water for 10 minutes, then slice.
Unchanged step 2:
Heat the oil in a wok or deep pan and sauté the onion with the ginger and crushed chile.
Unchanged step 3:
Add the minced meat and garlic and fry until browned.
Unchanged step 4:
Stir in the chili bean paste, soy sauce, rice wine, water and mushrooms. Gently slide in the tofu, lower the heat and simmer for 5–10 minutes without stirring too much.
Unchanged step 5:
Sprinkle with the Sichuan pepper and green onions and serve over steamed rice.