Mapo Tofu (麻婆豆腐)
Mapo Tofu is a classic Sichuan dish that’s beloved for its bold flavors and addictive numbing-spicy sensation. This dish perfectly combines the rich, savory taste of ground meat, the spiciness of chili, and the unique numbing effect of Sichuan peppercorns.
Ingredients
- 1 lb Medium firm tofu cut into ½ inch (1.5cm) cubes, blanched
- 100 g Minced beef medium
- 3 tbsp Vegetable oil
- 1½ tbsp Doubanjiang 豆瓣酱 finely chopped
- ½ tbsp Preserved black beans 豆豉 finely chopped
- 1 tsp Chili flakes adjust the amount to your taste
- ½ - 1 tbsp Sichuan peppercorn powder finely grind freshly toasted Sichuan peppercorns. Adjust the amount to your taste. Set aside half for garnish
- 3 cloves Garlic minced
- 1 tbsp Shaoxing Wine
- 1 tbsp Soy sauce
- ½ tsp Sugar
- To taste Salt
- ½ cup Water or chicken stock reduce the amount of salt used if using salted chicken stock
- 1½ tsp Cornstarch mix with 1 tbsp of water
- 1 stalk Garlic sprout or green onion cut into ⅓ inch segments
Instructions
Prepare the Tofu
- Cut the tofu into ½-inch cubes and simmer them in salted water for 2 minutes. Turn off the heat and let the tofu sit in the water to keep warm.
Prepare the condiments
- In a dry pan, toast the Sichuan peppercorns until fragrant. Grind them into a fine powder and set aside.
- Finely chop the doubanjiang first, then add the preserved black beans and chop them together. This helps make the black beans easier to chop.
Stir Fry
- Heat the vegetable oil in a wok or skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart as it cooks.
- Add the minced garlic to the pan, stir-frying until fragrant. Lowe the heat, stir in the doubanjiang, preserved black beans, and chili flakes. Continue stir-frying until the oil turns a bright red color.
- Pour the Shaoxing wine along the side of the wok and cook until the liquid evaporates. Then, add water or chicken stock. Season with soy sauce, sugar, and a pinch of salt as needed.
- Drain the tofu and carefully add it to the pan. Use the back of your spatula to gently push the tofu, ensuring it doesn’t break. Turn to low heat and simmer for 5 minutes, allowing the tofu to absorb the sauce.
- Mix cornstarch and water until smooth. Pour the mixture into the wok in two to three batches, letting it bubble before adding the next batch. Stir gently to thicken the sauce.
- Stir in the chopped garlic sprout or green onion. Gently mix together.
- Plate it up. Sprinkle with additional ground Sichuan peppercorn for an extra kick.
Serve
- Serve it hot with steamed white rice. Enjoy the bold, spicy, and numbing flavors of Sichuan!
