# @brianlagerstrom on YouTube

- **Type:** Video
- **Original URL:** https://youtube.com/watch?v=Qpf3kE8clNs
- **Gondola URL:** https://gondola.cc/posts/66977371-brianlagerstrom-youtube
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1e0e4ff24b.jpg
- **Posted:** 2025-05-29T16:00:47.000+00:00
- **Account Owner:** brianlagerstrom (@brianlagerstrom) — https://gondola.cc/brianlagerstrom

## Caption

This is a great mapo tofu recipe. Take your personal data back with Incogni. Use code LAGERSTROM at the link below and get 60% off an annual plan: https://incogni.com/lagerstrom

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MAPO TOFU RECIPE
Ingredients:
∙400g/1oz block soft tofu
∙15g (1T) grated ginger
∙30g (6 cloves) garlic, minced or pressed
∙75g (¾–1c) scallions, light green and white parts only, thinly sliced (reserve greens for garnish)
∙10g (3-4) Thai chiles, thinly sliced (or reduce for less heat)
∙2g (1t) Szechuan peppercorns, ground (or sub 3–4g black pepper)
∙75g (5½T) neutral oil (e.g., avocado or peanut)
∙125g (½c) 80/20 ground beef (or pork)
∙40g (2½T) toban djan (fermented bean & Chile paste)
∙15g (1½T) gochugaru chile powder (or sub paprika, added later)
∙30g (2T) Shaoxing wine (or mirin, white wine, or water)
∙300g (1¼c) chicken stock
∙10g (2t) soy sauce
∙3g (½t) salt
∙5g (1t) sugar
∙1g (¼t) MSG (optional)
∙5g (1t) sesame oil
∙5g (1½t) cornstarch
∙20g (1½T) water

Instructions:
1. Slice tofu into 6 planks, then cube into ¾–1" pieces. Leave cubes undisturbed on the cutting board to prevent breakage.
2. Bring 2–3 quarts water to a boil in a wok or pot. Salt generously. Gently slide tofu into the water using a bench scraper. Simmer 2 minutes. Remove with a slotted spoon and transfer to a paper towel–lined plate to dry.
3.  Prep the aromatics: grate ginger, press garlic, slice scallions (light parts only), and chiles. Grind Sichuan peppercorns in a mortar and pestle or crush with a pan.
4. Heat dry wok over high heat. Add oil and ground beef. Break up and brown for ~2 minutes.
5. Add toban djan. Stir-fry 30 seconds.
6. Add gochugaru and ground Sichuan peppercorns. Stir-fry 1 minute.
7. Add scallions, chiles, garlic, and ginger. Stir-fry ~90 seconds until softened.
8. Deglaze with Shaoxing wine, scraping up browned bits. Reduce ~30 seconds.
Add stock, soy sauce, salt, sugar, MSG, and sesame oil. Bring to a boil.
9. Gently fold in tofu. Simmer 2 minutes.
10. Stir cornstarch and water together into a slurry. Add to wok and stir gently until sauce thickens to a stirrable, saucy consistency. Add more stock if too thick.
11. Serve over rice and garnish with scallion greens


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#mapotofu

## Stats

- **Views:** 118,569
- **Likes:** 4,996
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- **Comments:** 449

## Tags

mapotofu

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