Description
Crispy loaded nachos covered in creamy melted cheese and topped with spicy, flavorful mapo tofu for a bold, comforting twist on a classic dish. Perfect for game day appetizers!
Ingredients
Scale
- 1 family size bag tortilla chips
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1 - 1.25 lb ground beef
- 1 block of soft or silken tofu, cut into cubes
- 5 clove garlic, minced
- 3 inch knob ginger, minced
- 2 scallion, chopped. (white parts for cooking, and save green parts for garnish)
- 2 tbsp soy sauce
- 1 tbsp cooking wine
- 3 tbsp doubang sauce (chili bean paste)
- 1 tsp sugar
- 1 tbsp sichuan pepper, grinded
- 1 tsp salt
- 1 tsp white pepper
- 1/2 cup water or chicken stock
- cilantro, for garnish
- jalapeno slices (optional), for garnish
- Cornstarch slurry (1 tbsp cornstarch + 3 tbsp water)
Instructions
- In a large pan or wok, heat 2 tablespoon of oil over high heat. Cook ground beef until brown.
- Add garlic, ginger, and chopped scallion (white part). Cook for another 2 minutes.
- Then add soy sauce, cooking wine, Doubang sauce, sugar, grinded Sichuan pepper, salt, and white pepper. Cook over medium heat and keep stirring until the meat is evenly coated with Doubang sauce.
- Add tofu and pour in 1/2 cup of water or chicken stock. Stir gently. Let it simmer for about 5 minutes.
- To make cornstarch slurry, mix 1 tablespoon cornstarch with 3 tablespoon of water in a small bowel. Add cornstarch slurry to the tofu mixture to thicken the sauce. Stir gently a few times with a spatula, let is simmer until sauce thickens.
- Sprinkle mozzarella and cheddar cheese on top of the meat.
- Bring the heat to low. Cover the pot with a lid and continue cooking until the cheese is melted.
- Place tortilla chips on the serving tray, then pour the mapo tofu cheese mixture on top of the chips.
- Top with green onions, cilantro, and jalapenos slices. Serve immediately and enjoy!