Sichuan Mapo Tofu with Beef
Silky tofu in a fiery, numbing Sichuan sauce with ground beef. Ready in under 30 minutes with pantry staples and a single pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ½ lb ground beef
- 14 oz firm tofu
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili paste (doubanjiang) or sambal oelek
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 2 stalks scallions, chopped
Instructions
- 1
Press tofu between paper towels with a weight for 10 minutes to remove excess water.
- 2
Cut tofu into 3/4-inch cubes. Toast Sichuan peppercorns in a dry skillet 1 minute, then crush coarsely.
- 3
Heat 1 tbsp oil in the skillet over medium-high. Brown ground beef, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 4
Add garlic and chili paste, stirring constantly until fragrant, about 30 seconds.
- 5
Pour in 1 cup water and soy sauce. Add tofu cubes gently and crushed peppercorns. Bring to a simmer.
- 6
Simmer uncovered for 8 minutes, stirring gently once, until sauce thickens slightly and tofu is heated through.
- 7
Taste and adjust soy sauce or chili paste. Top with scallions and serve over steamed rice.
Tools you’ll need
- 12-inch skillet or wok
- spoon
- paper towels
- cutting board
- knife
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