Easy Chinese bean curd with beef tendon (mapo doufu) - recipe
Heat a wok over a high flame, then add about 10ml (2tsp) of oil. When the oil is hot, add the doubanjiang and stir briefly. Mix in the black beans and the soaking liquid, Sichuan peppercorns and chilli flakes, then add the sesame oil, chilli oil and chicken stock. Stir well, then bring to the boil and taste the liquid; season with salt and more doubanjiang, chilli flakes and/or chilli oil, if needed. Mix in the beef tendon pieces and simmer for several minutes.
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Kary Bruening
Update: 2024-06-05