Mapo Tofu

5 October 2014 - Mapo Tofu

Note: last month (September 2014) when my mom and I went to Jakarta on my cousin wedding, I bought a jar of Doubanjiang (haven't found it in Bandung) and I made mapo tofu with modification: I didn't used 8 Tbsp chili oil but only using 2 Tbsp, I only used 2 Tbsp cornflour like everybody did.


The recipe is from Saveur 

Mapo Tofu
serves 4

400 g firm tofu, drained and cut into cubes
1⁄2 cup hong you (Sichuan red chile oil)
6 cloves garlic, minced
1 piece ginger, peeled and minced
170 g. ground beef or pork
4 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish
1 xiao mi la or red Thai chile, stemmed and minced
2 1⁄2 Tbsp douban jiang (Chinese red chile bean paste)
1 Tbsp dou chi (Chinese fermented black soybeans)
1 1⁄4 cups chicken stock
1 Tbsp sugar
1 Tbsp. light soy sauce
1⁄4 cup cornstarch, mixed with 6 Tbsp water
1⁄4 tsp ground Sichuan pepper, for garnish
Kosher salt, to taste