Mapo Tofu
Winter is incomplete without the spicy and addictive flavors of Sichuan cuisine. Sweating yet unable to stop eating—what pure joy! Mapo Tofu is an economical yet incredibly delicious dish in Sichuan cuisine. Simple ingredients like tofu, fermented bean paste, Sichuan peppercorns, and minced beef come together to create a Sichuan classic. Pair it with a bowl of steamed rice, scoop after scoop—utterly satisfying! While your tongue tingles from the spice, take a sip of ice-cold Coca-Cola for a refreshing contrast that elevates the meal to new heights of enjoyment!
Ingredients
Steps
Prepare ingredients. For spicy dishes, ice-cold Coca-Cola is a must!
Cut tofu into cubes. Cutting tofu is oddly therapeutic—slice into 2cm cubes. Peel and mince garlic.
Heat oil in a pan and sauté minced garlic until fragrant.
Add 2 tbsp fermented bean paste, Sichuan peppercorns, and ground Sichuan pepper.
Stir-fry over low heat until the oil turns red and the aroma of spice fills the air.
Add tofu, light soy sauce, and sugar. Use a wooden spatula to gently mix.
Add minced beef and continue stir-frying.
Optionally add a little water or thicken with a light slurry. Cook until beef is done.
Garnish with chopped green onions. The heat releases their fragrance, blending with the spicy aroma—mouthwatering!
Serve with steamed rice and ice-cold Coca-Cola—a winter delight!