Mabo Dofu Tofu with Beef
Dive into the bold and savory flavors of Mabo Dofu Tofu with Beef, a classic Sichuan-inspired dish that's hearty, aromatic, and irresistibly satisfying. This recipe combines tender cubes of firm tofu and perfectly seasoned ground beef, simmered in a rich, spicy sauce made with doubanjiang (fermented chili bean paste), soy sauce, and a fragrant hit of Sichuan peppercorns. The addition of fresh garlic, ginger, and green onions brings depth and aroma, while a cornstarch slurry ensures the sauce clings to every bite. Ready in just 35 minutes, this recipe is perfect for weeknight dinners and is best served over steamed white rice to absorb the flavorful sauce. Whether you're craving a touch of heat or a comforting home-cooked meal, Mabo Dofu is a must-try that highlights authentic Chinese cooking techniques and ingredients.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams ground beef
- 2 tablespoons vegetable oil
- 2 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 stalks green onions, sliced (white and green parts separated)
- 1 teaspoon Sichuan peppercorns, crushed or ground
- 1.5 tablespoons doubanjiang (fermented broad bean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 cup chicken or beef stock
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- as needed white rice (optional for serving)
Instructions
Cut the tofu into 2 cm (about 1 inch) cubes and set aside.
In a small bowl, prepare the cornstarch slurry by mixing the cornstarch with 2 tablespoons of water. Set it aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry for about 30 seconds until fragrant.
Stir in the ground beef and cook until browned and fully cooked, breaking it into small pieces with a spoon as it cooks.
Add the Sichuan peppercorns and the doubanjiang to the skillet, stirring well to combine. Cook for 1-2 minutes to allow the flavors to develop.
Pour in the chicken or beef stock, soy sauce, hoisin sauce, sugar, and sesame oil. Stir to mix, then bring the mixture to a gentle simmer.
Carefully add the cubed tofu into the skillet, gently stirring to coat the tofu with the sauce, taking care not to break the cubes.
Simmer the mixture for about 5 minutes, allowing the tofu to soak up the sauce.
Stir the cornstarch slurry once more and slowly drizzle it into the skillet, stirring gently to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches your desired consistency.
Turn off the heat and garnish the dish with the green parts of the sliced green onions.
Serve the Mabo Dofu hot over steamed white rice, if desired.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 16.4 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1454 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
