Mapo Tofu is a beloved and iconic Chinese dish originating from Sichuan province, celebrated for its bold and fiery flavors.
This delectable dish features soft cubes of tofu bathed in a rich, spicy sauce, typically infused with a fiery combination of Sichuan peppercorns, doubanjiang (fermented chili bean paste), and minced pork for added depth.
The complex interplay of numbing heat and savory umami, coupled with the creaminess of the tofu, creates a taste sensation that’s simultaneously mouthwatering and intense. Often garnished with chopped green onions, Mapo Tofu is a culinary adventure, revered for its hearty, satisfying, and spicy character in Chinese cuisine.
Ingredients:
Sauce:
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns (adjust to your spice preference)
- 2 tablespoons fermented black beans, rinsed and minced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup ground pork
- 2 tablespoons doubanjiang (fermented chili bean paste)
- 1 tablespoon chili paste
- 1 cup chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt, to taste
Tofu:
- 1 block soft tofu, cut into 1-inch cubes
- 2 green onions, sliced (white and green parts separated)
For thickening:
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions:
Preparation
- Gently parboil the tofu cubes in a pot of boiling water for about 2-3 minutes to firm them up. Then, drain and set aside.
Make the sauce:
- In a wok or large skillet, heat the vegetable oil over medium heat.
- Add the Sichuan peppercorns and stir-fry until fragrant, about 1-2 minutes. Remove and discard the peppercorns or leave them in for extra heat.
- Add minced ginger and garlic and stir-fry for about 30 seconds.
- If you’re using ground pork, add it now and cook until it’s no longer pink.
- Stir in the fermented black beans, doubanjiang, and chili paste. Cook for another 1-2 minutes until fragrant.
Create the sauce base:
- Pour in the chicken or vegetable broth, soy sauce, sugar, and salt. Bring the mixture to a simmer.
Thicken the sauce:
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the simmering sauce to thicken it. Stir well and let it simmer for a few minutes until it thickens to your liking.
Add the tofu:
- Gently add the parboiled tofu cubes to the sauce. Be careful not to break them. Simmer for about 5-10 minutes to allow the tofu to absorb the flavors.
Finish and serve:
- Before serving, mix in the white parts of the sliced green onions.
- Serve the Mapo Tofu hot over steamed rice, garnished with the green parts of the sliced green onions.
Note: Adjust the level of spiciness to your taste by varying the amount of chili paste and Sichuan peppercorns. Mapo Tofu is traditionally quite spicy, but you can make it milder if preferred.
