This is the sister. Mapo Tofu is a sichuan dish and is very spicy. But I am lame. So this isn’t too spicy. Usually it is made with ground pork. But I had no pork. So beef it was. This dish ain’t authentic but it tastes ok IMHO. Beware, there is much oil in this dish. So it is not for the faint or fatty hearted. (This makes about 3 servings but I eat a lot so maybe more)
Firm Tofu – 1 Pack
Beef (pork actually) – half pound
Generous teaspoon and half Bull-head Brand Barbecue Sauce
Lee Kum Kee Black Bean Garlic Sauce
SMALL sprinkle of Soy sauce (the saltiness comes from the other sauces)
Things to make it spicy : Cayenne Pepper + Black Pepper (cause no sichuan pepper :C ), Roasted Chili Paste (Shrimp-flavoured)
Generous tsp Minced Garlic
Shaoxing Wine (Optional but THIS IS SO GOOD ERMAGHERD YOU SHOULD HAVE IT)
1 tbsp Cornstarch + 4 tbsp Water
HOW TO MAKE:
Step 1: Drain the tofu of water and cut into 2cm cubes.
Step 2: Get your meat and panfry it. Then when it is almost done, set it aside.
Step 3: Get your minced garlic and fry til almost brown then add soy sauce/ LKK Bean Garlic Sauce/ Bullhead Brand Sauce, cayenne and black pepper fry on low heat til aromas happen.
Step 4: Add your tofu and mix with 1/2 cup of water (and wine)
Step 5: Add Beef
Step 6: Add thickener
Step 7: Give me some sugar 😎 just a sprinkle.
Step 8: Eat it with rice.
Yum. Here is reference: http://www.chinasichuanfood.com/mapo-tofu-recipe/