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Mapo Tofu


Here’s an authentic Mapo Tofu recipe, a beloved Sichuan dish featuring silky tofu, ground meat, and a spicy, numbing sauce.

Mapo Tofu Recipe

Ingredients

For the Dish:

400g (14 oz) soft or medium-firm tofu, cut into 1-inch cubes

200g (7 oz) ground pork or beef (or use plant-based ground meat for vegetarian)

2 tablespoons vegetable oil

1 tablespoon Sichuan peppercorns (optional, for numbing flavor)

2 garlic cloves, minced

1 tablespoon ginger, minced

2 green onions, finely chopped (white and green parts separated)

1–2 tablespoons doubanjiang (Sichuan chili bean paste)

1 tablespoon fermented black beans (optional, rinsed and chopped)

1 teaspoon chili flakes (adjust for spice level)

For the Sauce:

1 cup chicken or vegetable stock

1 tablespoon soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 teaspoon sugar

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Optional Garnish:

Additional green onion (sliced)

Toasted Sichuan peppercorn powder


Instructions

1. Prepare the Tofu:

Bring a pot of lightly salted water to a gentle boil.

Add the tofu cubes and simmer for 2–3 minutes to firm them up. Drain and set aside.

2. Toast the Sichuan Peppercorns:

Heat a dry wok or skillet over medium heat. Toast the Sichuan peppercorns until fragrant, then crush them into a coarse powder. Set aside.

3. Cook the Meat:

Heat the vegetable oil in a wok or skillet over medium-high heat.

Add the ground pork or beef and cook, breaking it into small pieces, until browned. Remove and set aside.

4. Stir-Fry the Aromatics:

In the same wok, add garlic, ginger, and the white part of the green onions. Stir-fry until fragrant, about 1 minute.

Add doubanjiang, fermented black beans (if using), and chili flakes. Stir-fry for 1–2 minutes until the oil turns red.

5. Combine Everything:

Return the cooked meat to the wok. Add the stock, soy sauce, Shaoxing wine, and sugar. Stir to combine.

Gently add the tofu cubes, ensuring they’re coated in the sauce. Simmer for 5–7 minutes.

6. Thicken the Sauce:

Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens slightly.

7. Serve:

Transfer to a serving dish and garnish with green onion tops and toasted Sichuan peppercorn powder.

Serve hot with steamed white rice.

Tips for Success

Doubanjiang: This chili bean paste is essential for authentic flavor. Choose one labeled “Pixian Doubanjiang” for the best quality.

Spice Control: Adjust chili flakes and Sichuan peppercorns to your spice tolerance.

Tofu Choice: Soft or medium-firm tofu works best for a silky texture. Avoid using firm tofu.

Vegetarian Version: Replace meat with minced mushrooms or plant-based ground meat.


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