SICHUAN MAPO TOFU RECIPE RECIPES

Steps:

• Add a small pinch of salt and ground pepper. Mix well and set aside.
• Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
• Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Add another 1 tablespoon of oil.
• Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Optionally  mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.  
• Then pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.  
• During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well. 
• Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
• Serve immediately with steamed rice.

Steps:

• PREPARATION.
• In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes. Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
• In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
• In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
• In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
• Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
• For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( ¾ cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
• Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
• COOKING DIRECTIONS.
• In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
• Next add the stock mixture, stir and bring to a boil.
• Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. (Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
• Mix the tapioca starch and water, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
• Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
• Add sesame oil, briefly toss gently… now you are almost finished.
• In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
• Enjoy.
• NOTES:.
• This recipe is fairly mild in taste. However, you can add chili oil, chili peppers or other hot spices to taste.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
• Serve with white or other rice of your choice.