Restaurant style Mapo Tofu

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½ cup (110g) rapeseed oil

85g (3 oz) fatty beef, hand minced

2 Tbsp (40g) Pixian chili bean paste

2 tsp (8g) fermented black beans

2 cloves (8g) garlic

1 Tbsp (7g) Sichuanese chili flake

⅔ cup (160mL) chicken stock

1 lb (454g) medium-firm soft tofu

1½ tsp potato starch + 1 Tbsp water

3 scallions

1½ tsp ground Sichuan peppercorn

¼ tsp sugar

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Healthier Mapo Tofu

28g/2 tbsp neutral oil

½ lb (227g) regular ground beef

1 tsp soy sauce

2 Tbsp (40g) Pixian chili bean paste, minced

2 cloves (8g) garlic, minced

1½ tsp (4g) chili flake

1 cup (240mL) water

1 tsp chicken powder

1 lb (454g) medium-firm soft tofu, cut into ¾” cubes

1 Tbsp cornstarch + 2 Tbsp water

1 tsp (7g) ketchup

1½ tsp ground Sichuan peppercorn, or to taste (with more for garnish)

3 scallions, cut into 1” segments

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Healthier Mapo Tofu

1. Brown the beef: heat oil in pan over medium until shimmering. Add ground beef and cook, breaking up with a spatula. Add soy sauce and sautée until beef is deeply browned and crispy, about 5 minutes.

2. Add aromatics: Lower heat to medium-low. Add chili bean paste. Cook, stirring constantly, until bean paste is toasted and oil has turned red, about 2 minutes. Add garlic and chili flake. Cook for 1 minute, or until garlic is fragrant.

3. Cook tofu: Raise heat to medium. Add water and chicken powder. Bring to a simmer, then add tofu. Lower heat to medium-low. From this point on, avoid stirring vigorously. Use back of spatula to gently push tofu to avoid breaking. Simmer 3-5 minutes.

4. Thicken sauce: Raise heat to medium. Stir cornstarch slurry before using. Slowly add slurry in separate additions, stirring and cooking for 30s between each to allow for thickening. Stop when sauce reaches a 'bolognese ragu' texture and clings to tofu.

5. Finishing touches: Turn off heat. Add ketchup, ground Sichuan peppercorn, and scallions. Stir to combine, letting residual heat wilt scallions. Serve in a shallow bowl and finish with extra sprinkling of Sichuan peppercorn. Enjoy with hot rice.