Mapo Tofu is a famous Sichuan dish known for its spicy and bold flavors, featuring tofu in a spicy sauce with minced meat, typically pork or beef. Here's a recipe to make it at home:
Ingredients
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Soft Tofu - 1 block, cut into cubes.
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Ground Pork or Beef - 100 grams.
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Garlic - 2 cloves, minced.
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Ginger - 1 tsp, minced.
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Green Onion - 1, finely chopped.
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Sichuan Peppercorns - 1 tsp, crushed (for that distinct numbing effect).
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Doubanjiang (fermented broad bean and chili paste) - 1 tbsp.
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Soy Sauce - 2 tsp.
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Chicken Stock or Water - 1 cup.
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Cornstarch - 1 tbsp, mixed with 2 tbsp water.
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Vegetable Oil - 2 tbsp.
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Sesame Oil - 1 tsp.
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Chili Oil (optional) - for extra heat.
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Sugar - a pinch (optional).
Instructions
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Prepare Tofu:
- Gently blanch the tofu cubes in boiling water for about 1-2 minutes. This helps the tofu maintain its shape when cooking. Drain and set aside.
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Cook Meat:
- Heat vegetable oil in a wok or large skillet over medium heat.
- Add the ground pork or beef, breaking it up and cook until browned.
- Add minced garlic, ginger, and Sichuan peppercorns, frying until fragrant.
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Add Doubanjiang:
- Stir in the doubanjiang (broad bean and chili paste) and fry for a minute to release its flavors.
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Combine with Tofu:
- Gently add the tofu cubes to the wok. Stir carefully to avoid breaking the tofu.
- Pour in chicken stock or water. Bring to a simmer and let it cook for about 5 minutes so the tofu absorbs the flavors.
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Thicken Sauce:
- Mix cornstarch with water to create a slurry.
- Slowly pour the cornstarch mixture into the wok, stirring gently. The sauce will start to thicken.
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Final Seasoning:
- Add soy sauce, sesame oil, and a pinch of sugar if desired. For more heat, drizzle in some chili oil.
- Adjust the seasoning as per your taste.
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Garnish and Serve:
- Sprinkle chopped green onions on top for garnish.
- Serve hot with steamed rice.
Enjoy your homemade Mapo Tofu! The dish should have a balance of spicy, savory, and slightly numbing flavors. Feel free to adjust the amount of Doubanjiang and Sichuan peppercorns to suit your taste.
