Mapo Tofu with Ground Beef and Black Bean Sauce

A classic Sichuan dish featuring silken tofu, ground beef, and the complex flavors of fermented black bean sauce, chili bean paste, and Sichuan peppercorns.

Prep Time

15 minutes

Total Time

40 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.04/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef•Rice

Mood:

Spicy

Ingredients

Servings

1blockSilken Tofu(About 14-16 oz, drained)

£1.75

8ozGround Beef(Can substitute ground pork or plant-based ground meat)

£2.50

2tbspFermented Black Bean Sauce (Doubanjiang)(Available in Asian markets)

£0.60

1tbspChili Bean Paste (Doubanjiang)(Also known as Toban Djan. Adjust to taste)

£0.30

1tspSichuan Peppercorns(Lightly toasted and ground)

£0.45

3clovesGarlic(Minced)

£0.15

1tbspGinger(Minced)

£0.20

2Green Onions(Chopped, green parts only, for garnish)

£0.50

1cupChicken Broth or Stock(Can use vegetable broth for a vegetarian option)

£0.40

1tbspSoy Sauce

£0.10

1tspSugar

£0.05

1tbspCornstarch

£0.05

2tbspWater(For cornstarch slurry)

2tbspVegetable Oil

£0.10

4cupsCooked Rice(For serving)

£1.00

Total Cost

£8.15

£2.04 per serving

Instructions

1.
Prepare the tofu: Gently drain the silken tofu and cut it into 1-inch cubes. Optionally, gently warm the tofu in lightly salted simmering water for a few minutes to help it hold its shape better during cooking. Remove and set aside.
2.
Toast and grind Sichuan peppercorns: In a dry pan, toast the Sichuan peppercorns over medium heat for 1-2 minutes until fragrant. Let cool slightly and grind using a spice grinder or mortar and pestle.
3.
Make cornstarch slurry: In a small bowl, whisk together cornstarch and water until smooth.
4.
Cook the ground beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through.
5.
Add aromatics and chili paste: Add minced garlic and ginger to the pan and cook for about 30 seconds, until fragrant. Stir in the fermented black bean sauce and chili bean paste and cook for another minute, stirring constantly, until fragrant and the oil turns red.
6.
Add broth and seasoning: Pour in chicken broth, soy sauce, and sugar. Bring to a simmer.
7.
Add tofu: Gently add the tofu cubes to the pan, being careful not to break them. Gently stir to coat with the sauce.
8.
Thicken the sauce: Slowly pour in the cornstarch slurry while stirring gently. Cook until the sauce has thickened, about 1-2 minutes.
9.
Finish and serve: Stir in most of the ground Sichuan peppercorns (reserve some for garnish). Gently stir to combine. Garnish with chopped green onions and the remaining Sichuan peppercorns. Serve immediately over hot cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2302 kJ

Carbs

45g

17% of RDA

Fat

28g

40% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Adjust the amount of chili bean paste and Sichuan peppercorns to your preferred level of spiciness.

For a more authentic flavor, use Pixian Doubanjiang (a type of chili bean paste from Pixian County in Sichuan).

Don't overcook the tofu, as it can become mushy.

Serve with a side of steamed vegetables for a more complete meal.

Cooking Equipment

Wok or large skillet

Saucepan (optional, for warming tofu)

Rice cooker or saucepan (for rice)

Wine Pairings

No wine pairing suggestions available for this recipe.

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