Mapo Tofu

Ingredients

• 3 Tbsp (42g) neutral oil
• ¾ lb (340g) regular ground beef
• 1½ tsp soy sauce
• 3 Tbsp (60g) Pixian chili bean paste, minced
• 3 cloves (12g) garlic, minced
• 2¼ tsp (6g) chili flake
• 1½ cups (360mL) water
• 1½ tsp chicken powder
• 700g (~1½ lb) medium-firm soft tofu, cut into 3/4” cubes
• 1½ Tbsp cornstarch + 3 Tbsp water
• 1½ tsp (11g) ketchup
• 2¼ tsp ground Sichuan peppercorn, or to taste (with more for garnish)
• 4–5 scallions

Method

1. Heat 3 Tbsp (42g) neutral oil in pan over medium until shimmering. Add ground beef and cook, breaking up with a spatula. Add soy sauce and sautée until beef is deeply browned and crispy, about 5 minutes.
2. Lower heat to medium-low. Add 3 Tbsp (60g) Pixian chili bean paste. Cook, stirring constantly, until bean paste is toasted and oil has turned red, about 2 minutes. Add 3 minced garlic cloves and 2¼ tsp chili flake. Cook for 1 minute, or until garlic is fragrant.
3. Raise heat to medium. Add 1½ cups (360mL) water and 1½ tsp chicken powder. Bring to a simmer, then add the cubed tofu. Lower heat to medium-low. Gently push tofu with a spatula to avoid breaking. Simmer for 3-5 minutes.
4. Stir the cornstarch slurry (1½ Tbsp cornstarch + 2 Tbsp water) before use. Slowly add the slurry in separate additions, stirring and cooking for 30 seconds between each, until the sauce reaches a thick, clingy texture.
5. Turn off heat. Add 1½ tsp ketchup, ground Sichuan peppercorn, and scallions. Stir to combine, letting residual heat wilt the scallions. Serve in a shallow bowl and sprinkle with extra Sichuan peppercorn.