Mapo Dofu (Tofu) with Ramps

Mapo Dofu (Tofu) with Ramps
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  • 2 tablespoons Sichuan peppercorns, divided (see note)
  • ¼ cup vegetable oil
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • 1 ½ pounds medium to firm silken tofu, cut into ½-inch cubes
  • ¼ pound ground beef
  • 8 whole ramps, finely sliced, whites and greens reserved separately
  • + 7 more ingredients
    • 1 tablespoon fresh ginger grated on a microplane grater
    • 2 tablespoons fermented chili bean paste (see note)
    • 2 tablespoons Xiaoxing wine
    • 1 tablespoon dark soy sauce
    • ¼ cup low-sodium chicken stock
    • ¼ cup roasted chili oil (see note)
    • ¼ cup finely sliced scallion greens

1 Heat half of sichuan peppercorns in a large wok over high heat until lightly smoking. Transfer to a mortar and pestle. Pound until finely ground and set aside. 2 Add remaining sichuan peppercorns and vegetable oil to wok. Heat over medium high heat until lightly sizzling, about 1 1/2...

View full recipe at SpringPad


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