Mapo Tofu (麻婆豆腐), a classic Sichuan dish that is well-known for its numbing and spicy flavors. This dish combines soft tofu with a flavorful sauce made from ground meat, fermented black beans, and Sichuan peppercorns.
Ingredients:
- 300g firm tofu
- 100g ground pork or beef (optional; can be omitted for a vegetarian version)
- 2 tablespoons vegetable oil
- 1 tablespoon doubanjiang (fermented broad bean and chili paste)
- 1 teaspoon fermented black beans, rinsed and chopped
- 1 teaspoon Sichuan peppercorns, lightly crushed
- 1 small piece of ginger, minced
- 2 cloves garlic, minced
- 1/4 cup water or chicken broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
- 1 green onion, finely chopped (for garnish)
- Chili oil or dried red chilies (optional, for added heat)
Step 1: Preparing the Tofu
Cut the tofu into cubes about 1-inch in size. Bring a pot of water to a boil and gently place the tofu in it. Boil for 2 minutes to remove any beany taste, then drain and set aside.
Step 2: Cooking the Meat (if using)
Heat the vegetable oil in a wok over medium-high heat. Add the ground meat and stir-fry until browned and cooked through. Remove the meat and set aside.
Step 3: Making the Sauce Base
In the same wok, add a little more oil if needed, then stir-fry the Sichuan peppercorns until fragrant. Add the ginger and garlic, and stir-fry until aromatic. Then add the doubanjiang and fermented black beans, and stir-fry until the oils are red and the fragrance is released.
Step 4: Combining Ingredients
Return the meat to the wok. Pour in the water or broth, followed by the light and dark soy sauces and sugar. Stir everything together until well combined.
Step 5: Adding the Tofu
Gently slide the tofu pieces into the sauce. Use a spatula to carefully turn the tofu pieces around in the sauce without breaking them up. Let the tofu simmer in the sauce for about 3-5 minutes to absorb the flavors.
Step 6: Thickening the Sauce
Stir the cornstarch slurry and slowly pour it into the wok while stirring. Keep stirring until the sauce thickens slightly.
Step 7: Final Touches
Remove the wok from the heat and drizzle some chili oil on top if you desire extra spiciness. Sprinkle the chopped green onion over the dish.
Step 8: Serving
Serve your Mapo Tofu immediately with steamed rice.
Tips:
- For a vegan version, simply omit the meat and use vegetable broth.
- Adjust the amount of doubanjiang and Sichuan peppercorns based on your preference for spiciness and numbing flavor.
- If you cannot find Sichuan peppercorns, you can try substituting with regular black peppercorns, though the unique numbing sensation will not be present.
- The dish should be served hot to enjoy the best texture and flavor.
Enjoy this fiery and comforting dish that perfectly balances spiciness and umami-rich flavors. It’s sure to become a favorite in your kitchen!
If you want to learn more, please watch this video. https://www.youtube.com/watch?v=ZfsZwwrTFD4
