Mapo Tofu (Sichuan Braised Tofu with Beef)

Name: Mapo Tofu (Sichuan Braised Tofu with Beef)
Yield: Serves 4 to 6
Cuisine: Asia, Asian, Chinese
Ingredients: 1 tablespoon, Sichuan peppercorns; 12 , scallions; 28 ounces, soft tofu, cut into 1/2-inch cubes; 2 cups, chicken broth; 9 , garlic cloves, peeled; 1 (3-inch) piece, ginger, peeled and cut into 1/4-inch rounds; 1/3 cup, Asian broad-bean chili paste; 1 tablespoon, fermented black beans; 6 tablespoons, vegetable oil; 1 tablespoon, Sichuan chili powder; 8 ounces, 85 percent lean ground beef; 2 tablespoons, hoisin sauce; 2 teaspoons, toasted sesame oil; 2 tablespoons, water; 1 tablespoon, cornstarch

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2017, America's Test Kitchen TV

This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is a signature dish of the Sichuan province.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

Our version of this iconic Sichuan comfort food is bold in flavor, with a balanced spiciness. We started with cubed soft tofu, poaching it gently in chicken broth to help the cubes stay intact in the braise. For the sauce base, we used plen...

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