Mapo tofu with spicy beef and chilli-crisp
A fiery favourite from Sichuan cuisine: soft tofu and spiced minced beef in a rich, umami-packed sauce, finished with a spicy chilli-crisp topping.
Ingredients
For the crisp:
For the mapo tofu:
Preparation
Step 1
2 tsp chilli flakes – 1 tbsp sultanas (or raisins, cranberries) – 1 tbsp chopped peanuts – 1 tbsp sunflower seeds – 3 tsp Kikkoman Naturally Brewed Soy Sauce
Toast the chilli flakes, sultanas, peanuts, and seeds in a large pan. Season with the Kikkoman Soy Sauce and remove from the pan.
Step 2
400 g firm tofu – 1 bunch of spring onions – 1 red pepper – 1 garlic clove – 2 tbsp Kikkoman Toasted Sesame Oil – 400 g minced beef
Cut the tofu into 2 cm cubes. Slice the spring onions diagonally. Dice the red pepper. Finely chop the garlic. Heat the Kikkoman Sesame Oil in a pan or wok, add the minced beef, half of the spring onions, red pepper and garlic and fry well.
Step 3
400 ml beef stock – 2 tbsp chilli bean sauce (Toban Djan) – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp brown sugar – Ground (Szechuan) pepper
Add the stock, chilli bean paste, and mix well. Add the tofu cubes and gently stir to prevent breaking them. Season with the Kikkoman Soy Sauce, sugar, and pepper, and simmer for about 5 minutes.
Step 4
1 tbsp cornflour
Mix the cornflour with 2 tbsp of cold water, then stir it into the sauce to thicken until the ingredients are coated in a glossy layer. Garnish the dish with the chilli crisp and remaining spring onions. Serve with jasmine rice.
Tip:
For a vegetarian version, replace beef stock with vegetable stock and minced beef with 8-10 dried shiitake mushrooms. Soak as per packet instructions, chop finely and fry briefly. Garnish the dish with crunchy bean sprouts or finely sliced mangetout.
Recipe-ID: 1496
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
2 tsp chilli flakes – 1 tbsp sultanas (or raisins, cranberries) – 1 tbsp chopped peanuts – 1 tbsp sunflower seeds – 3 tsp Kikkoman Naturally Brewed Soy Sauce
Toast the chilli flakes, sultanas, peanuts, and seeds in a large pan. Season with the Kikkoman Soy Sauce and remove from the pan.
400 g firm tofu – 1 bunch of spring onions – 1 red pepper – 1 garlic clove – 2 tbsp Kikkoman Toasted Sesame Oil – 400 g minced beef
Cut the tofu into 2 cm cubes. Slice the spring onions diagonally. Dice the red pepper. Finely chop the garlic. Heat the Kikkoman Sesame Oil in a pan or wok, add the minced beef, half of the spring onions, red pepper and garlic and fry well.
400 ml beef stock – 2 tbsp chilli bean sauce (Toban Djan) – 4 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp brown sugar – Ground (Szechuan) pepper
Add the stock, chilli bean paste, and mix well. Add the tofu cubes and gently stir to prevent breaking them. Season with the Kikkoman Soy Sauce, sugar, and pepper, and simmer for about 5 minutes.
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