Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
  • subheading: FOR THE MAPO TOFU SAUCE:
  • 1 (14- or 16-ounce) package silken tofu
  • 1½ teaspoons Sichuan peppercorns
  • 2 tablespoons neutral oil, such as canola oil
  • 8 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
  • 2½ to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
  • 1 tablespoon douchi (fermented black beans, optional)
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon red-pepper flakes (optional)
  • 2 teaspoons regular soy sauce
  • 1 rounded teaspoon granulated sugar, plus more as needed
  • Fine sea salt
  • 1 large scallion, trimmed and sliced on a sharp bias into 2-inch-long pieces
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • subheading: FOR THE NACHOS:
  • 5 to 6 ounces corn tortilla chips (about 5 cups)
  • 2 medium scallions, trimmed and sliced on the bias into ¾-inch-long pieces
  • 4 ounces shredded Oaxacan, Monterey Jack or other mild-flavored melty cheese (about 1⅓ cups)
  • ⅓ cup sliced or coarsely chopped pitted olives, such as black, green or a combination (optional)
  • 2 whole pickled jalapeños, sliced (optional)
  • ⅓ cup coarsely chopped cilantro (optional)
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer