Mapo Tofu Recipe

• 1 pound firm tofu
• 2 spring onions
• 1/2 cup peanut oil
• 6 ounces ground beef
• 1/2 tablespoon sichuan chili bean paste
• 1 tablespoon fermented black beans
• 2 teaspoons chilli ground Sichuan, any other hot variety does it well
• 1 cup chicken broth
• 1 teaspoon white sugar
• 2 teaspoons light soy sauce
• salt
• 4 tablespoons cornstarch
• 6 tablespoons water
• 1/2 teaspoon ground sichuan pepper

1. Cut tofu into about 2.5 cm cubes, keep ready in hot, lightly salted water.
2. onions very diagonally cut into very thin "horse's ears".
3. Heat wok on high heat, heat the peanut oil in it until the smoke point, stir fry the meat in it briskly until it is crisp and slightly brown, but not yet dry.
4. flame on medium, chili bean paste and cook stir fry for about 30 seconds until the oil has a bright red color. Black beans and ground chilies and cook for a further 20 s stir fry until the chilies have the oil given its color.
5. broth add, stir well, then add the drained tofu. Gently mix (Stirring ladle wok just a few times forwards and backwards), do not stir, the tofu would fall apart. Season with sugar and soy sauce, and if necessary add salt. For 5 min simmer so that the tofu can absorb the flavors.
6. add onions and carefully fold. Strength solution in two or three steps stir until the sauce has thickened enough and nice shiny stick to meat and tofu remains. Do not add more than necessary.
7. Finally, all fill in a large bowl, sprinkle with the ground Sichuan pepper and serve.

tofu, spring onions, peanut oil, ground beef, sichuan chili bean paste, black beans, chilli ground sichuan, chicken broth, white sugar, soy sauce, salt, cornstarch, water, ground sichuan pepper

Taken from www.yummly.com/recipe/MaPo-Tofu-Recipe-1697093 (may not work)