Mapo Tofu recipe from my mom's old and well-worn copy of "The Ultimate Chinese & Asian Cookbook", published 1997.
Szechuan Spicy Tofu
Serves 4
The meat used in this popular wok recipe can be omitted to create a purely vegetarian dish, if you prefer.
Ingredients
3-inch block fresh tofu
1 leek
3 tablespoons vegetable oil
4 ounces ground beef
1 tablespoon black bean sauce
1 tablespoon light soy sauce
1 teaspoon chili bean sauce
1 tablespoon Chinese rice wine or dry sherry
3-4 tablespoons stock or water
2 teaspoons cornstarch paste
ground Szechuan peppercorns, to taste
few drops of sesame oil
Step 1: Cut the tofu into 1/2-inch square cubes. Fill a wok with boiling water, add the tofu cubes and bring back to a boil. Cook for 2-3 minutes to harden. Remove and drain. Cut the leek into short sections.
Step 2: Empty the wok. Preheat and add the oil. When hot, stir-fry the ground beef until the color changes, then add the leek and black bean sauce. Add the tofu with the soy sauce, chili bean sauce, and wine or sherry. Stir gently for 1 minute.
Step 3: Add the stock or water, bring to a boul, and braise for 2-3 minutes.
Step 4: Stir in the cornstarch paste and cook, stirring, until thickened. Season with ground Szechuan pepper, sprinkle with the sesame oil and serve immediately.