Mapo Tofu over Steamed Egg

Ingredients

• eggs (Whisked for the steamed egg)
• water (A little water is whisked with the eggs)
• green onion (For sautéing)
• garlic (For sautéing)
• ginger (For sautéing)
• ground beef
• oyster sauce
• doubanjiang (Sichuan fermented chili bean paste)
• Shaoxing wine (Used to deglaze)
• soy sauce (A little, for deglazing and seasoning)
• white pepper (For seasoning)
• Sichuan peppercorns (For additional spice)
• chicken broth (A little, to loosen the mapo tofu sauce)
• cornstarch (Mixed with water into a slurry)
• tofu (Added gently to the sauce)

Steps

1. 1

   Whisk the eggs with a little water until combined.

2. 2

   Steam the egg mixture over low heat for about 10 minutes, until set.

3. 3

   Sauté the green onion, garlic, and ginger until aromatic.

4. 4

   Add the ground beef and cook until browned.

5. 5

   Add the oyster sauce and doubanjiang, then stir to combine.

6. 6

   Add the Shaoxing wine to deglaze the pan, scraping up any browned bits. Add a little soy sauce.

7. 7

   Season with the additional seasonings, including white pepper and Sichuan peppercorns.

8. 8

   Add a little chicken broth and stir to loosen the sauce.

9. 9

   Mix the cornstarch with water to make a slurry, then stir it into the sauce to thicken it.

10. 10

    Gently add the tofu and let everything simmer together until the sauce is thickened and the tofu is heated through.

11. 11

    Spoon the mapo tofu over the steamed egg and serve.

Notes

The source does not provide ingredient quantities, exact steaming equipment, or a precise simmering duration. Adjust the Sichuan peppercorns to taste for spice.

Nutrition per serving

• main
• dinner
• East Asian
• Sichuan-inspired
• steamed
• spicy
• 30-minute meal