"The Best" Mapo Tofu

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This mentation of a spicy Chinese classical was judged "the best" by writer and writer Jen Lin-Liu's husband-to-be, Craig Simons. It was 1 of the archetypal meals she served him erstwhile they were dating successful Beijing.

A tiny magnitude of crushed beef is used, much arsenic flavoring than arsenic main ingredient. Cubes of either steadfast oregon brushed tofu tin beryllium used.

Usually, Sichuan peppercorns are sprinkled connected astatine the end, providing a numbing sensation arsenic the crockery is eaten. But Lin-Liu prefers a much subtle use, infusing the cooking lipid with Sichuan peppercorns for a fewer seconds, past removing them earlier cooking the remaining ingredients.

Serve with steamed rice.

Adapted from Lin-Liu's "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008).

Ingredients

measuring cup

Servings: 4-6

2 tablespoons rootlike oil
1/2 spoon crushed Sichuan peppercorns
1/4 lb thin crushed beef
2 tablespoons minced leek oregon scallion (white and light-green parts only)
1 spoon minced ginger root
1/4 cupful broadbean paste (a fermented, reddish-brown condiment disposable astatine Asian markets)
2 tablespoons low-sodium soy sauce
1 tablespoonful Shaoxing atom wine
1/4 spoon brackish (optional)
1/2 spoon sugar
1/2 cupful water
12 ounces to 15 ounces (1 package) steadfast oregon brushed tofu, chopped into 1/4-inch cubes

Nutritional Facts

Per serving (based connected 6)

Calories
245
Fat
14 g
Saturated Fat
3 g
Carbohydrates
26 g
Sodium
1358 mg
Cholesterol
31 mg
Protein
11 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Lin-Liu's "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008).

Tested by Jen Lin-Liu.

Published March 12, 2026