This is a classic Chinese dish called Ma Po Tofu. It features tender tofu cubes and savory minced beef in a spicy, flavorful sauce. It is a hearty and popular main course, typically served with steamed rice.
Prepare the Beef: Add a small pinch of salt and 0.5 tablespoon of sesame seed oil to the 100g minced beef. Mix the beef well. Set the seasoned beef aside. 2. Prepare the Cornstarch Slurry: In a small bowl, combine 1 tablespoon of cornstarch with 2.5 tablespoons of water. Stir until smooth to create your water starch slurry. 3. Prepare the Tofu: Cut the 450g tofu into 2cm square cubes. Bring a large pot of water to a boil. Add a pinch of salt to the boiling water. Carefully add the tofu cubes to the boiling water. Cook the tofu for 1 minute. Remove the tofu from the water and drain it well. Set aside. 4. Cook the Minced Beef: Heat a wok or large pan over medium-high heat. Add 2 tablespoons of olive oil to the wok. Add the seasoned minced beef to the hot oil. Stir-fry the beef until it is crispy and browned. Remove the cooked beef from the wok, leaving the oil in the pan. Set the beef aside. 5. Sauté the Aromatics and Seasonings: Keep the wok over medium-low heat. Add 1.5 teaspoons of doubanjiang to the remaining oil in the wok. Fry the doubanjiang for 1 minute, stirring constantly. Add 2 chopped scallions (white parts), 2 chopped garlic cloves, 4 sliced ginger pieces, and 0.5 teaspoon of fermented black beans to the wok. Cook for 30 seconds until fragrant. Stir in 1 tablespoon of pepper flakes. 6. Simmer the Tofu and Sauce: Add 400ml of water to the seasonings in the wok. Increase the heat to high and bring the mixture to a boil. Gently add the drained tofu cubes into the boiling sauce. Add 1 tablespoon of soy sauce and the cooked minced beef. Reduce the heat to low once it boils again. Simmer the mixture for 6-8 minutes. Add the chopped green parts of the scallions (garlic greens). 7. Thicken the Sauce: Stir the cornstarch slurry again to re-mix it. Pour half of the slurry into the simmering pot. Wait for about 30 seconds. Pour the remaining half of the slurry into the pot. Stir gently to thicken the sauce. Taste the tofu. Add a small pinch of salt if needed. If the dish is too spicy, you may add a small amount of sugar to milden the taste. Be careful as the broth is very hot. 8. Finish and Serve: Cook until most of the sauce coats the tofu cubes. Transfer the Ma Po Tofu to a serving dish. Sprinkle 0.5 teaspoon of Sichuan pepper powder on top, to your taste. Sprinkle additional chopped scallions (garlic greens) if desired. Serve immediately with steamed rice.