Mapo Dofu (Tofu) with Ramps

Name: Mapo Dofu (Tofu) with Ramps
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters roasted chili oil (see note); 2 Tbsps fermented chili bean paste (see note); 1 teaspoon cornstarch; 1 Tbsp fresh ginger grated on a microplane grater; 113 grams ground beef; 59 milliliters low-sodium chicken stock; 2 Tbsps Sichuan peppercorns, divided (see note); 8 whole ramps, finely sliced, whites and greens reserved separately; 59 milliliters finely sliced scallion greens; 680 grams to firm silken tofu, cut into 1/2-inch cubes; 1 Tbsp dark soy sauce; 59 milliliters vegetable oil; 2 teaspoons cold water; 2 Tbsps Xiaoxing wine

You can never have too many main course recipes, so give Mapo Dofu (Tofu) with Ramps a try. This recipe makes 4 servings with 464 calories, 15g of protein, and 38g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have vegetable oil, scallion greens, to silken tofu, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking.

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Peppercorns

Equipment you will use

Wok

Transfer to a mortar and pestle. Pound until finely ground and set aside.

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Mortar And Pestle

Add remaining sichuan peppercorns and vegetable oil to wok.

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Vegetable Oil

Peppercorns

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Wok

Heat over medium high heat until lightly sizzling, about 1 1/2 minutes. Pick up peppercorns with a wire mesh skimmer and discard, leaving oil in pan.

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Peppercorns

Cooking Oil

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Skimmer

Frying Pan

Combine corn starch and cold water in a small bowl and mix with a fork until homogenous. Bring a medium saucepan of water to a boil over high heat and add tofu. Cook for 1 minute.

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Corn Starch

Water

Tofu

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Sauce Pan

Bowl

Drain in a colander, being careful not to break up the tofu.

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Tofu

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Colander

Heat oil in wok over high heat until smoking.

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Cooking Oil

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Wok

Add beef and cook, stirring constantly for 1 minute.

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Beef

Add ramp whites and cook, stirring constantly, until fragrant, about 30 seconds.

Add ginger and cook until fragrant, about 15 seconds.

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Ginger

Add chili-bean paste, wine, soy sauce, and chicken stock and bring to a boil.

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Chicken Stock

Soy Sauce

Chili Pepper

Wine

Pour in corn starch mixture and cook for 30 seconds until thickened.

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Corn Starch

Add tofu and carefully fold in, being careful not to break it up too much. Stir in chili oil and half of ramp greens and simmer for 30 seconds longer.

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Chili Oil