Mapo Tofu Mian

Name: Mapo Tofu Mian
Cook time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: ½ pound (250 g) ground beef; ¼ cup doubanjiang (fermented fava beans); 2 tablespoons Sichuan pepper; 4 tablespoons canola oil, divided; 1 teaspoon salt, plus more for seasoning; About 1 pound (500 g) firm tofu, cut into ¾-inch (2-cm) cubes; 2 tablespoons douchi (fermented beans); 2 tablespoons douchi (fermented beans); Freshly ground black pepper; ½ cup (25 g) finely chopped cilantro; ½ cup (125 g) wheat noodles; 1 teaspoon cornstarch; Granulated sugar; 6 green onions, trimmed, cut into 2-inch pieces; 1 tablespoon finely chopped ginger; 4 garlic cloves, finely chopped; ¼ cup doubanjiang (fermented fava beans)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Slurp

By Dennis Yen

Published 2024

About

Mapo tofu is one of China’s most celebrated dishes, known for its tingling sensation from Sichuan pepper, often described in Mandarin as málà, meaning “numbingly spicy.” But fear not! With the right balance of málà and other rich flavors, you’ll be compelled to savor every bite. This recipe is traditionally paired with rice, but I’ve tweaked it to be equally delightful with noodles.

Ingredients

Asia
China
Pasta
Spicy

Ingredients

Method