Mapo Tofu (Sichuan Braised Tofu with Beef)
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By Andrew Janjigian
Appears in Cook's Illustrated September/October 2017, America's Test Kitchen TV
This braise of custardy tofu cloaked in a garlicky, spicy meat sauce is a signature dish of the Sichuan province.
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WHY THIS RECIPE WORKS
Our version of this iconic Sichuan comfort food is bold in flavor, with a balanced spiciness. We started with cubed soft tofu, poaching it gently in chicken broth to help the cubes stay intact in the braise. For the sauce base, we used plen...