morsels45

morsels45 said

Mapo tofu

Numbing rather than merely hot. Silky tofu, and rice underneath.

Mapo tofu
Photo: ZhengZhou, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make mapo tofu

One way to do it. The same ones the app hands you once you have decided.

Numbing, not just hot

25 minutes · serves 2 · Easy

What you need

  • 400g silken tofu
  • 150g pork mince or mushrooms
  • 2 tbsp doubanjiang
  • 1 tsp fermented black beans
  • 1 tsp sichuan peppercorns
  • 200ml stock
  • 1 tbsp cornflour
  • 2 spring onions
  • Rice to serve

What you do

  1. 1Cut the tofu into cubes and slip them into salted simmering water while you cook. It firms them just enough to survive the pan.
  2. 2Toast the peppercorns dry, then grind. Adding them whole means somebody gets all of it at once.
  3. 3Brown the mince, then fry the doubanjiang in the fat until the oil turns red.
  4. 4Stock in, then the drained tofu. Push it around with the back of a spoon rather than stirring, or it breaks up.
  5. 5Thicken with cornflour slurry in two goes.
  6. 6Ground peppercorn and spring onion over at the end, off the heat.