Ma Po in Chinese means the grandma with freckles, a nickname for the lady who invented this dish in Sichuan, China. This is a classic Sichuan dish. It is so popular that you can find the instant sauce packets in my store made in Japan and Hong Kong. In this recipe, I want to show you how to use the authentic sauce made from Pixian Town, Sichuan to fix this easy dish.

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Ingredients

• 1lb. Ground Beef
• 4 cloves Peeled Garlic
• 1/2 cup Peanut Oil or Olive Oil(Not Extra Virgin)
• 16oz Soft Tofu or Silken Tofu
• 1-1.5 tbsp Pixian Broad Bean Chili Oil Sauce
• 1 tsp Sichuan Pepper Corn Powder (Optional)
• As need Chopped Green Onion for Topping

Serving: 3 People

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Instructions:

Step 3

Stir the ground beef till it’s not pink anymore. Start stirring before the oil reaches high temperature can make beef more crumbly.

Step 4

Add Pixian Broad Bean Chili Sauce, and stir evenly. Then add water to the level that barely cover the beef.

Step 5

After the water is boiling, add tofu. Gently(tofu is fragile) stir, flip and mix the tofu with the beef. Then let the tofu and beef boil for 3 minutes.

Step 6

Transfer the food to a serving dish. Sprinkle the Sichuan pepper corn powder(optional) and green onions on the top. Enjoy!