Authentic Mapo Tofu From Sichuan

• 3 1/8 tablespoons sauce
• 3 2/3 tablespoons vegetable oil
• 1/2 ounce sweet potato starch
• 7/8 pound soft tofu
• 1 9/16 tablespoons sichuan pepper
• 1 ounce minced beef
• 2 1/4 tablespoons green onion

1. Cut the tofu into 3-cm (about 1 inch) cube and simmer in the boiling water for 3 minutes and get out of water for later use
2. Add 50 g vegetable oil in the wok and heated to about 300 F, then add 30 g (about 1 oz) of minced meat (pork or beef), stir fry it till it's fully cooked. (Vegetarians can skip the meat and go directly to step 3)
3. Add 50 g the MaPo Tofu Sauce in the wok and stir fry with low heat till the flavor comes out; (tip: keep low heat to keep the aroma)
4. Add 400 g tofu and about 150 g water into the wok
5. While waiting for the water to be boiled in the wok, mixed 15 g starch and 30 g of water in a bowl;
6. Add 1/3 of the starch mix in the wok after the water boiled and stir the wok and fully mix the starch with tofu;
7. Repeat step 6 twice and turn off the heat and then Mapo Tofu is ready to serve
8. Put the tofu mix in a bowl or dish and spray the Sichuan Pepper powder and minced green onion on top of it and then Mapo Tofu is ready to serve

sauce, vegetable oil, starch, tofu, sichuan pepper, beef, green onion

Taken from www.yummly.com/recipe/Authentic-Mapo-Tofu-from-Sichuan-1587640 (may not work)