Mabo Dofu Tofu with Beef

Dive into the bold and savory flavors of Mabo Dofu Tofu with Beef, a classic Sichuan-inspired dish that's hearty, aromatic, and irresistibly satisfying. This recipe combines tender cubes of firm tofu and perfectly seasoned ground beef, simmered in a rich, spicy sauce made with doubanjiang (fermented chili bean paste), soy sauce, and a fragrant hit of Sichuan peppercorns. The addition of fresh garlic, ginger, and green onions brings depth and aroma, while a cornstarch slurry ensures the sauce clings to every bite. Ready in just 35 minutes, this recipe is perfect for weeknight dinners and is best served over steamed white rice to absorb the flavorful sauce. Whether you're craving a touch of heat or a comforting home-cooked meal, Mabo Dofu is a must-try that highlights authentic Chinese cooking techniques and ingredients.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 200 grams ground beef
• 2 tablespoons vegetable oil
• 2 pieces garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 stalks green onions, sliced (white and green parts separated)
• 1 teaspoon Sichuan peppercorns, crushed or ground
• 1.5 tablespoons doubanjiang (fermented broad bean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 cup chicken or beef stock
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 0 as needed white rice (optional for serving)

Directions

Step 1

Cut the tofu into 2 cm (about 1 inch) cubes and set aside.

Step 2

In a small bowl, prepare the cornstarch slurry by mixing the cornstarch with 2 tablespoons of water. Set it aside.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 4

Add the minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry for about 30 seconds until fragrant.

Step 5

Stir in the ground beef and cook until browned and fully cooked, breaking it into small pieces with a spoon as it cooks.

Step 6

Add the Sichuan peppercorns and the doubanjiang to the skillet, stirring well to combine. Cook for 1-2 minutes to allow the flavors to develop.

Step 7

Pour in the chicken or beef stock, soy sauce, hoisin sauce, sugar, and sesame oil. Stir to mix, then bring the mixture to a gentle simmer.

Step 8

Carefully add the cubed tofu into the skillet, gently stirring to coat the tofu with the sauce, taking care not to break the cubes.

Step 9

Simmer the mixture for about 5 minutes, allowing the tofu to soak up the sauce.

Step 10

Stir the cornstarch slurry once more and slowly drizzle it into the skillet, stirring gently to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches your desired consistency.

Step 11

Turn off the heat and garnish the dish with the green parts of the sliced green onions.

Step 12

Serve the Mabo Dofu hot over steamed white rice, if desired.

Nutrition Facts

Serving size	1139.4 grams (1139.4g)

Amount per serving	% Daily Value*
Calories	1439

Total Fat 97.60g	125%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 23.00g
Cholesterol 133mg	44%
Sodium 3684mg	160%
Total Carbohydrate 71.20g	26%
Dietary Fiber 8.00g	29%
Total Sugars 16.40g
Protein 86.30g	173%

Vitamin D 0IU	0%
Calcium 716mg	55%
Iron 11mg	63%
Potassium 1454mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 22.9%

Carbs: 18.9%