Recipe of Speedy Mapo Tofu with Wagyu Ground Beef

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Make Speedy Mapo Tofu with Wagyu Ground Beef. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mapo Tofu with Wagyu Ground Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mapo Tofu with Wagyu Ground Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mapo Tofu with Wagyu Ground Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mapo Tofu with Wagyu Ground Beef estimated approx 20 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Mapo Tofu with Wagyu Ground Beef using 15 ingredients and 5 steps. Here is how you can achieve it.

Mapo Tofu is made with tender Wagyu ground beef, tofu, garlic, ginger, onion, oil, soy sauce, chili bean sauce, and sichuan peppercorns. This spicy and easy-to-make dish is served over fluffy jasmine rice! Try this delicious dish for lunch or dinner!

Ingredients and spices that need to be Get to make Mapo Tofu with Wagyu Ground Beef:

1. 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. 2 TBSP Garlic (minced)
3. 2 TBSP Ginger (minced)
4. 1 White Onion (minced)
5. 1 TBSP Chili Oil
6. 1 TBSP Sesame Oil
7. 3 TBSP Soy Sauce
8. 3 TBSP Chili Bean Sauce
9. 1/2 CUP Green Onion (minced)
10. 1 LB Tofu (medium firm, cut into 1/2 inch cubes)
11. 1 TSP Sichuan Peppercorns (toasted and ground)
12. Jasmine Rice
13. 3 CUP Water
14. 2 TSP Kosher Salt
15. 1 1/2 CUP Jasmine Rice

Steps to make to make Mapo Tofu with Wagyu Ground Beef

1. 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.
2. 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.
3. 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.
4. 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.
5. FINAL STEPS 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. Enjoy!

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