yanclan.net

Directions

Ingredients
1 block soft tofu (cut into 1-inch cubes)
150g minced beef
2 Tbsp oil (neutral or chili oil for extra heat)
2 Tbsp doubanjiang (?????)
1 Tbsp salted black beans (rinsed and chopped)
4 cloves garlic, finely minced
½ Tbsp chili powder
2 Tbsp chili oil
1 cup chicken broth or beef broth
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sugar
1 tsp salt (adjust to taste)
3 parts 1 Tbsp cornstarch mixture (1 Tbsp cornstarch + 3 Tbsp water, mixed
well)
1 stalk scallions, finely chopped (for garnish)
½ tsp crushed Sichuan peppercorns, lightly toasted

Instructions
1. Prep the tofu:
Gently simmer tofu cubes in salted hot water for 2–3 minutes to firm them
slightly and reduce the “bean” taste. Drain and set aside.
2. Cook the aromatics:
Mapo Tofu (????) 1
Heat 2 Tbsp oil (or chili oil) in a wok over medium heat. Add the minced beef
and cook until browned.
Add the doubanjiang and stir-fry for 1–2 minutes until the oil turns red and
fragrant.
3. Add seasonings:
Stir in garlic, black beans, and chili powder. Cook another 30 seconds, being
careful not to burn the aromatics.
4. Make the sauce:
Pour in the broth, soy sauce, oyster sauce, sugar, and salt. Stir to combine and
bring to a gentle simmer.
5. Add tofu:
Gently slide the tofu cubes into the wok. Tilt and swirl the wok instead of
stirring to avoid breaking the tofu.
Simmer for 5–6 minutes to allow the flavors to soak in.
6. Thicken the sauce:
Slowly drizzle in the cornstarch slurry while stirring gently until the sauce
reaches a silky consistency. You may not need all of it — stop when it coats
the tofu nicely.
7. Finish with heat:
Stir in 2 Tbsp chili oil and sprinkle the toasted Sichuan peppercorns for that
signature numbing spice.
8. Garnish & serve:
Top with chopped scallions. Serve hot with steamed jasmine rice.
???? Tips for Authentic Flavor
Use ????? (Pixian doubanjiang) — it’s the key to that deep, savory heat.
Toast your Sichuan peppercorns lightly before crushing to release their
citrusy aroma.
Mapo Tofu (????) 2
Adjust chili oil and peppercorn to your spice tolerance — Mapo Tofu should
tingle, not overwhelm.