How to Make Mapo Tofu
By Chengdu Panda Asian Food Festival

Mapo Tofu is a popular Sichuan dish, noted for being hot, spicy, fresh, tender and aromatic.

Mapo Tofu is a common household dish in Sichuan and is becoming more and more popular in many countries, liked by people for its pungent and exciting mixed flavors.
What you need:
Minced beef, 50g
Chinese tofu (moderately hard), 400g; drained and cut into 1-inch cubes
Cooking oil, 30g
3 cloves of garlic; minced
Dried fermented black beans, 1 tablespoon; rinsed, patted dry & mashed slightly
Rice wine, 1 tablespoon
Chili sauce, 40g (preferably Pixian bean paste)
Ground Sichuan peppercorn, 1/2 teaspoon
2 stalks of green onions; cut to 1cm length
Hot chili powder, 1/2 teaspoon
Water starch, 1 tablespoon water mixed with 1/2 tablespoon starch
Water, 1 cup
Light-colored soy sauce, 30ml
The process:
1. Put tofu cubes into hot water till the water is boiling (about 2 minutes); add 1 tsp soy sauce; remove the cubes and set aside to drain;
2. Heat oil, stir fry garlic and fermented black beans for 1 minute;
3. Stir fry the minced beef in the hot wok for 2 minutes;
4. Add Pixian bean paste to the meat and stir fry for 1 minute;
5. Add rice wine and continue to stir fry for half a minute;
6. Add water starch, water and Sichuan pepper powder; bring it to a boil;
7. Add tofu cubes and cook on lower heat for 3 minutes, taking care not to break the tofu cubes.
8. Thicken with water starch until the gravy reaches the desired thickness.