1 - Add a small pinch of salt and sesame oil to minced beef.
2 - Mix well and set aside.
3 - Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch.
4 - Cut tofu into square cubes (around 2cms).
5 - Bring a large amount of water to a boil and then add a pinch of salt.
Ma Po Tofu | Taste Board
6 - Slide the tofu in and cook for 1 minute.
7 - Move out and drain.
8 - Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy.
9 - Transfer out beef out and leave the oil in.
10 - Fry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma.
11 - Then mix pepper flakes in.
12 - Add water to the seasonings and bring to boil over high fire.
13 - Gently slide the tofu cubes.
14 - Add light soy sauce and beef.
15 - Slow the heat after boiling and then simmer for 6-8 minutes.
16 - Then add chopped garlic greens.
17 - Stir the water starch and then pour half of the mixture to the simmering pot.
18 - Wait for around 30 seconds and then pour the other half.
19 - You can slightly taste the tofu and add pinch of salt if not salty enough.
20 - By the way, if you feel it is too spicy, add some sugar can milder the taste.
21 - But be carefully as the broth is very hot at this point.
22 - Transfer out when almost all the seasonings stick to tofu cubes.
