Mapo Tofu

Ingredients

• 150 gOnion
• 10 gGinger
• 3 gChili
• 200 gGround beef
• 12 gGarlic
• 500 gTofu
• 30 gDoubanjiang
• 6 gSichuan pepper
• 18 gSoy sauce
• 15 gRice wine
• 50 gGreen onion
• 30 gMushroom
• 13.8 gOil
• 250 gJasmine rice

Instructions

1. 1

   Preparation

   • If using dried mushrooms, soak them in hot water for 10 minutes, then slice.
   • Cut the silken tofu into ~2 cm cubes. Cut green onions into 2 cm pieces.
   • Mince ginger and garlic, slice the onion.
2. 2

   Sauté

   • Heat oil in a large pan or wok over medium heat.
   • Sauté onion, ginger and crushed chili until the onion is translucent.
3. 3

   Cook meat

   • Add minced meat and fry, stirring, until browned and crumbly.
   • Add garlic and fry briefly.
4. 4

   Finish sauce and tofu

   • Stir in doubanjiang, roasted ground Szechuan pepper, soy sauce and rice wine.
   • Gently fold in tofu and mushrooms, reduce heat and simmer 5–10 minutes.
   • Stir in green onions at the end and heat briefly.
5. 5

   Serve

   • Cook jasmine rice according to package instructions and divide between bowls.
   • Spoon Mapo Tofu over the rice and serve hot.