4-6 dried red chilies
\n2 Tbsp Sichuan peppercorns
\n1 box of firm tofu, cut into 1\u201d cubes
\n3 Tbsp olive oil
\n1 lb ground beef
\n2 Tbsp fermented spicy bean sauce
\n2 fresh Thai chili peppers, chopped
\n2 Tbsp chopped garlic
\n2 Tbsp minced ginger
\n1 1\/2 cup chicken broth or water
\n1 Tbsp cornstarch dissolved in 3 Tbsp water
\n1 Tbsp sesame oil
\n1 scallion, chopped<\/p>\n
Prepare the chili peppercorn flakes:<\/em><\/strong> Mapo Tofu Ingredients 4-6 dried red chilies 2 Tbsp Sichuan peppercorns 1 box of firm tofu, cut into 1\u201d cubes 3 Tbsp olive oil 1 lb ground beef 2 Tbsp fermented spicy bean sauce 2 fresh Thai chili peppers, chopped 2 Tbsp chopped garlic 2 Tbsp minced ginger 1 1\/2 cup chicken broth or water…<\/span><\/p>\n","protected":false},"author":2,"featured_media":8164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[62,7,63],"tags":[],"class_list":["post-8163","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dishes","category-tofu"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=8163"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8163\/revisions"}],"predecessor-version":[{"id":8207,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8163\/revisions\/8207"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/8164"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=8163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=8163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=8163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nheat dried chilies and Sichuan peppercorns in a pan with 1 Tbsp oil for about 30 seconds to a minute to release the fragrance; take out of the pan, finely chop them and set aside
\nPrepare tofu:<\/strong><\/em>
\nIn a large pot, put in 6 cups of water and 1 Tbsp of salt, bring to a boil, add the cubed tofu and cook for 1 minute, drain and set aside
\n1 Heat up the wok, add olive oil and ground beef, saut\u00e9 until beef is browned
\n2 Add in spicy bean sauce, fresh chilies, garlic, ginger and half of the chili peppercorn flakes, stir well until the oil turns red, about 3 minutes
\n3 Add water and prepared tofu, let simmer for 15-20 minutes to let the tofu soak up the sauce, salt and pepper to taste if needed
\n4 Thicken the sauce with cornstarch water
\n5 Take out the mapo tofu and put it on a plate, garnish with sesame oil, scallion and the rest of the chili peppercorn flakes(please adjust the peppercorn flakes to your tolerance of spicy)<\/p>\n","protected":false},"excerpt":{"rendered":"