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Ma–Po Tofu (Spicy Bean Curd with Beef)

Ma–Po Tofu (Spicy Bean Curd with Beef)
You can never have too many main course recipes, so give Ma–Po Tofu (Spicy Bean Curd with Beef) a try. One serving contains 405 calories, 20g of protein, and 25g of fat. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of asian chili powder, garlic, oyster sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the red bean paste you could follow this main course with the Green Tea Cupcakes with Red Bean (Azuki) Buttercream Frosting as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes.
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PeppercornsPeppercorns
ToastToast
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2
Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
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3
In large pot over moderately high heat, bring 4 cups water to boil.
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4
Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
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TofuTofu
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Slotted SpoonSlotted Spoon
BowlBowl
5
In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
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Chili PowderChili Powder
Oyster SauceOyster Sauce
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6
In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
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Corn StarchCorn Starch
WaterWater
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7
In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking.
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8
Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute.
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GarlicGarlic
GingerGinger
BeefBeef
MeatMeat
9
Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes.
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Rice WineRice Wine
10
Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
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11
Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil.
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Oyster SauceOyster Sauce
LeekLeek
StockStock
TofuTofu
12
Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
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13
Transfer to serving dish.
14
Sprinkle with Sichuan peppercorn powder and cilantro, if using.
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PeppercornsPeppercorns
CilantroCilantro
15
Serve immediately.
DifficultyHard
Ready In45 m.
Servings4
Health Score6
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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