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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 250 g Small chestnut mushrooms quartered
  • 225 g Firm Tofu cut into cubes
  • Cooking oil
  • 3 Dried red chillis - I used Kashmiri
  • 1 tbsp Chinese fermented black beans
  • 2 tbsps Doubanjiang fermented spicy bean paste
  • 400 g Minced beef
  • 4 Garlic cloves minced
  • 1 tbsp Ginger minced
  • 1 tbsp Soya sauce
  • 2 tsps Sesame oil
  • 1 tsp Sichuan peppercorns ground
  • 1 tbsp Cornflour dissolved in a little cold water
  • 250 ml Chicken stock
  • 1 Large handful chopped fresh coriander
  • 4 Spring onions chopped fine
  • Salt
Spicy Mushroom Tofu Beef Bowl Spicy Mushroom Tofu Beef Bowl
Spicy Mushroom Tofu Beef Bowl

Growing up in Hong Kong we ate tofu all the time in many different dishes however a Sichuan dish called Mapo Tofu was my all time favourite.  Spicy, saucy and filled with umami usually made with minced pork and soft tofu and always served with steaming hot rice.  One of those dishes I always have to order in a Chinese restaurant and it’s also one that every family has their own make-at-home version.  


This time I kind of improvised and threw together what I had in my fridge to make a sort-of-like-MaPo Tofu which turned out bursting with umami and tasted exactly as I had hoped so I’m excited to share it with you guys.  


I used coarse minced beef, fresh mushrooms and firm tofu @tofooco, the beef can be replaced with chicken or pork alternatively skip the meat all together and make it vegan with just mushrooms and tofu.  I made it really spicy and saucy as I wanted it almost soupy and finished it with a ton of fresh spring onions and coriander for freshness at the end.


There are 3 key ingredients in Mapo Tofu, all are all available in Chinese supermarkets or online and believe me these are worth getting as they can jazz up so many dishes.


The first of which is ‘Doubanjiang’ a fermented spicy bean paste with very deep savoury and salty flavours used in Sichuan cuisine.  Chinese tinned salted fermented black beans are the next key ingredient,  these add an intense umami flavour to the dish, I use them for any Chinese black bean dish.  They are available on Amazon for £1.39 a tin - I use the Yang Jiang brand.  Lastly Sichuan peppercorns which just bring the dish alive with their tingling citrusy smokey flavours, these are probably available from your local supermarket.


METHOD

  1. Heat wok over medium high heat with some cooking oil, add whole dried red chillis, black beans and black bean paste and cook for a minute until aromas are released
  2. Add ginger and garlic and wok fry a few seconds, then add beef and cook until the colour changes and it looks cooked through
  3. Add mushrooms, soya sauce, sesame oil, crushed Sichuan pepper and chicken stock, bring to a boil
  4. Add cubed tofu and cornflour mixture, mix until sauce thickens a little, continue to simmer for a few minutes
  5. Taste and adjust with salt if needed, add more chicken stock if you want more broth
  6. Add freshly chopped coriander and spring onions
  7. Serve with steaming hot rice
Spicy Mushroom Tofu Beef Bowl Spicy Mushroom Tofu Beef Bowl
Spicy Mushroom Tofu Beef Bowl

Growing up in Hong Kong we ate tofu all the time in many different dishes however a Sichuan dish called Mapo Tofu was my all time favourite.  Spicy, saucy and filled with umami usually made with minced pork and soft tofu and always served with steaming hot rice.  One of those dishes I always have to order in a Chinese restaurant and it’s also one that every family has their own make-at-home version.  


This time I kind of improvised and threw together what I had in my fridge to make a sort-of-like-MaPo Tofu which turned out bursting with umami and tasted exactly as I had hoped so I’m excited to share it with you guys.  


I used coarse minced beef, fresh mushrooms and firm tofu @tofooco, the beef can be replaced with chicken or pork alternatively skip the meat all together and make it vegan with just mushrooms and tofu.  I made it really spicy and saucy as I wanted it almost soupy and finished it with a ton of fresh spring onions and coriander for freshness at the end.


There are 3 key ingredients in Mapo Tofu, all are all available in Chinese supermarkets or online and believe me these are worth getting as they can jazz up so many dishes.


The first of which is ‘Doubanjiang’ a fermented spicy bean paste with very deep savoury and salty flavours used in Sichuan cuisine.  Chinese tinned salted fermented black beans are the next key ingredient,  these add an intense umami flavour to the dish, I use them for any Chinese black bean dish.  They are available on Amazon for £1.39 a tin - I use the Yang Jiang brand.  Lastly Sichuan peppercorns which just bring the dish alive with their tingling citrusy smokey flavours, these are probably available from your local supermarket.

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 250 g Small chestnut mushrooms quartered
  • 225 g Firm Tofu cut into cubes
  • Cooking oil
  • 3 Dried red chillis - I used Kashmiri
  • 1 tbsp Chinese fermented black beans
  • 2 tbsps Doubanjiang fermented spicy bean paste
  • 400 g Minced beef
  • 4 Garlic cloves minced
  • 1 tbsp Ginger minced
  • 1 tbsp Soya sauce
  • 2 tsps Sesame oil
  • 1 tsp Sichuan peppercorns ground
  • 1 tbsp Cornflour dissolved in a little cold water
  • 250 ml Chicken stock
  • 1 Large handful chopped fresh coriander
  • 4 Spring onions chopped fine
  • Salt

METHOD

  1. Heat wok over medium high heat with some cooking oil, add whole dried red chillis, black beans and black bean paste and cook for a minute until aromas are released
  2. Add ginger and garlic and wok fry a few seconds, then add beef and cook until the colour changes and it looks cooked through
  3. Add mushrooms, soya sauce, sesame oil, crushed Sichuan pepper and chicken stock, bring to a boil
  4. Add cubed tofu and cornflour mixture, mix until sauce thickens a little, continue to simmer for a few minutes
  5. Taste and adjust with salt if needed, add more chicken stock if you want more broth
  6. Add freshly chopped coriander and spring onions
  7. Serve with steaming hot rice