Mapo tofu
The savory richness of ground beef meets the silky smoothness of tofu.
The aromas of green onion, ginger, and garlic unfold, layered with the tingling heat of Sichuan pepper.
The deep, complex umami of Doubanjiang and Tianmianjiang envelops the whole dish, creating a flavor that pairs perfectly with steaming hot rice.
Finished with HEGE, it becomes an authentic dish worthy of the home table.
Ingredients
- Ground beef 100g
- Silken tofu 1 block
- Long green onion 1/2
- Ginger 1 tablespoon
- Garlic 1 clove
- Milk 50 milliliters
- Water 300ml
- Ground sesame seeds 1 tablespoon
- Sichuan peppercorns (whole) 1 tablespoon
- Doubanjiang (chili bean paste) 1 tablespoon
- Tianmianjiang (sweet bean sauce) 1 tablespoon
- Oyster sauce 1 tablespoon
- Salt – to taste
- Potato starch 2 teaspoons
- Taihaku sesame oil 1 tablespoon
- Chili oil 1 tablespoon
How to make it
- Preheat the HEGE over medium heat for about 30 seconds, add the Taihaku sesame oil and stir-fry the ground beef.
- Add finely chopped green onions, ginger, garlic, Sichuan peppercorns, and ground sesame seeds, and stir-fry.
- After combining Doubanjiang and Tianmianjiang, add milk and water.
- After bringing it to a boil, add oyster sauce and diced tofu.
- Taste it and adjust the seasoning with salt if it's too bland.
