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Mapo Tofu with Wagyu Ground Beef
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE RICE
In a medium size saucepan, bring the water and kosher salt to boil.
Stir in the jasmine rice, and bring to a simmer.
Cover the saucepan with a lid, and reduce the heat to low.
Cook for 15 minutes or until the water has evaporated.
Prepare the other ingredients while the rice is cooking.
Fluff the rice with a fork before serving.
PREPARING THE MAPO TOFU
Heat a large wok over medium-high heat with the sesame and chili oils.
Once the oil is slightly smoking, add in the Wagyu ground beef in pieces.
Use a wooden spoon to break up the ground beef into bite-size pieces.
Let the ground beef brown in the wok. Then, turn the ground beef with the wooden spoon to allow the other side to cook.
After 3 minutes, add in the minced garlic, minced ginger, minced white onion, chili bean sauce, and soy sauce.
Cook while stirring occasionally.
Once the ground beef is cooked (2-3 minutes longer) all of the way through, remove the beef from the wok with a slotted spoon. Set it aside in a large bowl.
NOTE: Leave some of the rendered fat and oil in the wok.
Heat the remaining fat over medium-high heat in the wok, and add in the tofu to pan fry.
Once the tofu is coated in the fat, cook it for 2 minutes longer. Carefully flip the tofu during the cooking process so it cooks through.
Add the Wagyu ground beef back to the wok.
Add the sichuan peppercorns and minced green onion into the wok as well, and carefully toss.
Once the mixture is hot, turn off the heat.
Season to taste with kosher salt and black pepper.
Serve the Mapo Tofu hot over the fluffed jasmine rice.
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