Mapo Tofu Recipe

Mapo Tofu is a classic Sichuan dish known for its bold, spicy, and savory flavors. It’s made with soft tofu in a spicy, flavorful sauce, and it’s perfect served over rice.

Ingredients:

• 400g soft or silken tofu, cubed

• 150g ground pork or beef

• 2 tbsp vegetable oil

• 1 tbsp Sichuan peppercorns, toasted and ground (optional for numbing heat)

• 2 tbsp Doubanjiang (Sichuan spicy fermented broad bean paste)

• 1 tbsp soy sauce

• 1 tbsp rice wine or Shaoxing wine

• 2-3 cloves garlic, minced

• 1-inch piece ginger, minced

• 2-3 green onions, chopped (white and green parts separated)

• 1 cup chicken or vegetable broth

• 1 tbsp cornstarch, mixed with 2 tbsp water

• 1 tsp sugar

• 1 tbsp chili oil (optional, for extra heat)

• 1 tbsp sesame oil

• 1 tsp ground black pepper

• Salt, to taste

Method:

1. Prepare the Ingredients:

   • Drain the tofu and cut it into 1-inch cubes. Blanch the tofu by gently boiling it in salted water for 2-3 minutes to firm it up. Drain and set aside.

   • Toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant, then grind them into a powder (if using).

   • Mix the cornstarch with water in a small bowl and set aside.

2. Cook the Pork:

   • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.

   • Add the ground pork (or beef) and cook until browned and slightly crispy, breaking it apart with a spatula. Remove from the pan and set aside.

3. Make the Sauce:

   • In the same wok, add another tablespoon of oil and heat over medium heat. Add the minced garlic, ginger, and the white parts of the green onion. Stir-fry for about 30 seconds until fragrant.

   • Add the Doubanjiang (spicy bean paste) and stir-fry for another minute. This will release the flavors of the fermented paste.

   • Add soy sauce, rice wine, and chicken or vegetable broth. Stir to combine.

   • Return the cooked pork to the wok and let the mixture simmer for 2-3 minutes to develop the flavors.

4. Add the Tofu:

   • Gently add the blanched tofu cubes to the wok. Be careful not to break the tofu while stirring.

   • Pour in the cornstarch slurry (cornstarch mixed with water) and gently stir to thicken the sauce.

   • Add sugar, sesame oil, chili oil (if using), and ground black pepper. Let it simmer for another 3-5 minutes, allowing the tofu to absorb the sauce.

5. Finish and Serve:

   • Turn off the heat and sprinkle the ground Sichuan peppercorns over the dish (optional for the numbing sensation).

   • Garnish with the green parts of the chopped green onions.

   • Serve Mapo Tofu hot with steamed rice or on its own.

Serving Suggestions:

• Mapo Tofu pairs well with plain steamed rice, balancing out the spiciness of the dish.

• You can also serve it alongside other Chinese dishes like stir-fried vegetables or dumplings.

Enjoy the bold and spicy flavors of this iconic Sichuan dish!