Best 2 Mapo Doufu Sichuan Tofu Ground Beef In Red Chile Sauce Recipes

**An Authentic Taste of Sichuan: Mapo Doufu, Kung Pao Chicken, and Wontons in Chili Oil**

Indulge in the vibrant flavors of Sichuan cuisine with our selection of authentic recipes. Embark on a culinary journey, starting with the classic Mapo Doufu, where tender tofu meets a savory combination of ground pork, broad bean paste, and aromatic spices. Experience the harmonious balance of flavors and textures in Kung Pao Chicken, where crispy chicken is coated in a sweet and tangy sauce, complemented by crunchy peanuts and dried chilies. Round off your Sichuan feast with Wontons in Chili Oil, featuring plump wontons swimming in a fiery chili oil infused with aromatic spices and numbing peppercorns. These recipes promise an authentic Sichuan experience that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

SPICY SICHUAN TOFU (MAPO DOUFU)

Spicy Sichuan Tofu (Mapo Doufu) image

Provided by Eileen Wen Mooney

Categories Wok Pork Stir-Fry Quick & Easy Dinner Meat Tofu Soy Sauce Gourmet Dairy Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1/2 teaspoon Sichuan peppercorns,
1 (14- to 17-ounce) package tofu (not silken), rinsed
3 tablespoons peanut or vegetable oil
5 ounce ground pork butt (not lean; 2/3 cup)
2 1/2 tablespoons toban jiang (hot bean sauce)
1 tablespoon fermented black beans, rinsed, drained, and chopped
2 teaspoon Asian chile powder
1 cup chicken stock or reduced-sodium chicken broth
2 teaspoon soy sauce
1 teaspoon sugar
1 tablespoons cornstarch
4 teaspoons water
4 scallions, chopped (1/2 cup)
Equipment:
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok.

Steps:

Grind peppercorns in grinder and set aside.
Cut tofu into 3/4-inch cubes and pat dry.
Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
Meanwhile, stir together cornstarch and water until smooth.
Stir cornstarch mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
**Serve with:**perfect steamed rice

MAPO DOUFU (SICHUAN TOFU GROUND BEEF IN RED CHILE SAUCE)

Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce) image

Make and share this Mapo Doufu (Sichuan Tofu Ground Beef in Red Chile Sauce) recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (14 ounce) package firm tofu, drained cut into 1 inch cubes
kosher salt, to taste
1/2 cup sichuan red chili oil (hong you)
6 garlic cloves, minced
6 inches piece ginger, peeled and minced
6 ounces ground beef or 6 ounces ground pork
4 scallions, thinly sliced plus more for garnish
1 red Thai chile, stemmed and minced
2 1/2 tablespoons chinese red chile bean paste (douban jiang)
1 tablespoon chinese fermented black soybeans (dou chi)
1 1/4 cups chicken stock
1 tablespoon sugar
1 tablespoon light soy sauce
1/4 cup cornstarch, mixed with 6 tbsp water
1/4 teaspoon ground sichuan pepper, for garnish
steamed rice, for serving

Steps:

Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside.
Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute.
Add beef; cook, stirring and breaking up meat, until browned, 4-6 minutes.
Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes.
Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu.
Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more.
Transfer to a dish and garnish with scallions and pepper. Serve with rice.

Nutrition Facts : Calories 244.8, Fat 11.5, SaturatedFat 3.6, Cholesterol 31.2, Sodium 402.5, Carbohydrate 17.6, Fiber 1.5, Sugar 5.4, Protein 19

Tips:

Use firm or extra firm tofu for the best texture.
Press the tofu before cooking to remove excess water.
Cut the tofu into small cubes for even cooking.
Use a variety of peppers to achieve the desired level of heat.
Toast the Sichuan peppercorns in a dry skillet to release their flavor.
Use a good quality fermented bean paste for the best flavor.
Add the ground beef to the pan in small batches to prevent it from steaming.
Cook the ground beef until it is browned and cooked through.
Add the tofu to the pan and cook until it is heated through.
Bring the sauce to a boil, then reduce heat and simmer for at least 10 minutes.
Garnish with scallions and cilantro before serving.

Conclusion:

Mapo Doufu is a classic Sichuan dish that is sure to please everyone at the table. This dish is packed with flavor and can be easily made at home. With its combination of spicy, savory, and numbing flavors, Mapo Doufu is a dish that you will definitely want to add to your repertoire.