Hot and Spicy Bean Curd

(Mapo Doufu)

650 grams bean curd

150 grams beef

150 grams peanut oil

50 grams soybean paste

10 grams chili powder

40 grams soybean sauce

25 grams Shaoxing wine

25 grams fermented soy beans

30 grams cornstarch mixed with water

200 grams chicken stock (2 tsp)

1.5 grams Chinese prickly ash powder

2.5 grams salt

25 grams chopped spring onion, ginger and garlic

10 grams sesame oil

Cut bean curd into 1.5 cm cubes, and dissolve salt in boiled water. Soak cubes in salty water, and mince the beef and fermented soy beans.

Heat peanut oil in a wok, add beef, and stir-fry until excess moisture evaporates. Add soybean paste and minced fermented soybeans, and stir-fry until crisp. Add chili powder and stir-fry until lightly brown, then add chopped spring onion, ginger, garlic, sesame oil, Shaoxing wine, chicken stock and drained bean curd cubes. Simmer and add the cornstarch and water. Plate the dish, and sprinkle on Chinese prickly ash powder to taste.

Courtesy of Beijing Diqiucun Restaurant

Tel: 68329994

Add: 24 Baiwanzhuang Road, Xicheng District, Beijing

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