Step 1 of 7
Ma Po Tofu
Season the ground beef with a pinch of salt and the sesame oil. Mix and set aside. Make the cornstarch slurry by mixing 1 tbsp cornstarch with 2½ tbsp cold water in a small bowl.
Step 2
Cut the tofu into 2cm cubes. Bring a pan of salted water to a boil, gently slide in the tofu and blanch for 1 minute. Drain carefully and set aside.
Step 3
Heat 2 tbsp vegetable oil in a wok over high heat. Fry the ground beef until crispy. Transfer the beef out with a slotted spoon, leaving the oil in the wok.
Step 4
Reduce heat to low. Fry the doubanjiang in the oil for 1 minute. Add the garlic, scallion whites and ginger; cook 30 seconds until fragrant. Stir in the chilli flakes.
Step 5
Add 400ml water and bring to a boil over high heat. Gently slide in the tofu cubes. Add the soy sauce and crispy beef. Reduce heat and simmer for 6–8 minutes. Stir in the scallion greens.
Step 6
Stir the cornstarch slurry and pour in half, stirring gently. Wait 30 seconds, then pour in the remaining half. The sauce should thicken and coat the tofu.
Step 7
Transfer to a serving dish. Sprinkle with ground Sichuan peppercorn and extra scallion greens. Serve immediately with steamed rice.
