Spicy Sichuan Mapo Tofu Recipe
(With Organic Tofu)
1 pack of AFC Organic Tofu (Choose from 3 different textures: Firm, Medium or Soft) cut into 1/4-inch cubes
2 tablespoons vegetable oil
1/2 teaspoon crushed Sichuan peppercorns
1/4 pound lean ground beef
2 tablespoons minced leek or scallion (white and green parts only)
1 teaspoon minced ginger root
1/4 cup broadbean paste (a fermented, reddish-brown condiment available at Asian markets)
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine
1/4 teaspoon salt (optional)
1/2 teaspoon sugar
1/2 cup water
Heat the oil in a wok/pan over high heat.
When the oil is hot, add the Sichuan peppercorns and cook for a few seconds, until some of the pop and crackle.
Remove the wok/pan from the heat; use a spoon to remove and discard the peppercorns.
Return the wok/pan to high heat; when the oil is hot, add the beef, breaking it into small pieces and stirring for a minute or two, until it begins to brown.
Add the following ingredients in order, stirring for 1 minute between each addition: leek or scallion and ginger, broadbean paste, soy sauce, rice wine, salt (if desired) and sugar.
Then add the water, reduce the heat to medium and cook for 4-5 minutes; the mixture will bubble at the edges.
Add the tofu and increase the heat to high; cook, stirring for 2-3 minutes.
Remove from the heat.
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