Mapo Tofu With Black Bean Sauce Recipe

Cooking Directions

• STEP 1.Prepare the ingredients by mincing the garlic, ginger, and green onions. Cut the tofu into small cubes.
• STEP 2.Heat oil in a wok or skillet over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant.
• STEP 3.Add the black bean sauce and chili bean paste to the wok, and stir-fry for a minute.
• STEP 4.Add the tofu cubes to the wok and gently stir to coat them with the sauce. Cook for about 5 minutes, until the tofu is heated through.
• STEP 5.Add the Sichuan peppercorns and stir-fry for another minute.
• STEP 6.Garnish with green onions and serve hot with steamed rice.

Cooking Tips

• Use firm tofu for this recipe to ensure it holds its shape during cooking.
• Adjust the amount of chili bean paste and Sichuan peppercorns according to your spice preference.
• For a vegetarian version, use mushroom sauce instead of oyster sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Mapo Tofu in a microwave or on the stovetop until heated through.
• Serve the Mapo Tofu with steamed rice and additional green onions for garnish.