It has taken us a long time to finally arrive at this proprietary version of the famous Chinese dish. The Kung Pao sauce is the hardest ingredient to come by. Without it, this recipe is just not the same, unfortunately.
The tofu also has to be chosen well. It’s not enough to have silken tofu. It has to be sufficiently firm so that it doesn’t turn into mush when it’s mixed into the mapo tofu.
Ingredients
- approx. 800g ground beef (coarsely ground/high-end cut)
- Spring onions (preferably asian) – chopped, white and green separated
- 1/2 jar Kung Pao sauce
- Chile flakes
- 1 tbsp Szechuan pepper – coarsely ground (with pestle and mortar)
- 1/2 dl cognac
- 1 dl frozen green peas
- 1 pack premium silken tofu (medium firm)
- 1-2 fresh red chile peppers
Instructions
- Lightly fry the white of the spring onions together with the chili flakes and the Szechuan pepper.
- Add the meat and brown. If needed, let the water evaporate.
- Add the cognac and flambé.
5 minutes before serving:
- Add the jar of Kung Pho sauce, warm on a gentle heat. (2-3 min)
- Add the cubed tofu and frozen peas, warm on a gentle heat. Until the mix is warm (5 minutes)
- Sprinkle with chopped fresh red pepper and spring onion greens.
Serve with rice and woked green vegetables with oyster sauce and garlic.