Sichuan Mapo Tofu with Beef & Rice

Spicy, numbing tofu‑beef in chili bean sauce over rice. Nut‑free Asian dish delivering serious protein and heat.

Ingredients

• Tofu, ground beef, doubanjiang, garlic, ginger, broth, soy, chili oil, cornstarch, Sichuan pepper, rice.

Instructions

1. PREP AHEAD
2. - Cube soft tofu; blanch 1 min in salted water, drain.
3. - Rinse 1 c rice; begin steaming.
4. - Measure 2 Tbsp doubanjiang, 1 Tbsp fermented black beans, ½ tsp ground Sichuan pepper.
5. - Mince 4 oz ground beef, garlic, and ginger; slice scallions.
6. COOKING STEPS
7. 1. Heat 1 Tbsp oil in wok; brown beef 2 min.
8. 2. Add doubanjiang, black beans, garlic, ginger; fry 30 sec until red oil forms.
9. 3. Splash 1 c broth; slide tofu in; simmer gently 3 min.
10. 4. Stir 1 tsp cornstarch slurry; boil 30 sec to thicken. Drizzle chili oil; dust Sichuan pepper.
11. 5. Sprinkle scallions; serve over hot rice.
12. (Active time ≈ 12 min | Total ≈ 25 min)

Nutrition Facts