Ma Po Tofu

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Add a small pinch of salt and sesame oil to minced beef. Stir until everything is combined and keep to one side.
2. 2Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small mixing bowl to make water starch.
3. 3Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and let it cook for 1 minute. Move out and drain.
4. 4Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in.
5. 5FryFry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then mix pepper flakes in.
6. 6Add water to the seasonings and let come to a boil over high fire. Gently slide the tofu cubes. Add light soy sauce and beef.Slow the heat after boiling and then simmer for 6-8 minutes. After that, add chopped garlic greens.
7. 7Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half.
8. 8You can slightly taste the tofu and add pinch of salt if not salty enough. By the way, if you feel it is too spicy, add some sugar can milder the taste.
9. 9But be carefully as the broth is very hot at this point.
10. 10Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
11. 11ServeServe immediately with steamed rice.