Mapo Tofu is a classic Sichuan dish known for its spicy, flavorful sauce and tender tofu. The dish combines tofu with ground meat in a savory and slightly spicy sauce made with chili paste, fermented bean paste, and Sichuan peppercorns. Here’s how you can make a delicious Mapo Tofu at home:
Mapo Tofu
Ingredients:
-
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang (Sichuan chili bean paste)
- 1 tablespoon douchi (fermented black beans), minced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine (Shaoxing wine) or dry sherry
- 1 cup (240 ml) chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sugar
- 1-2 teaspoons Sichuan peppercorns, ground
- 1 tablespoon chili oil (optional, for extra heat)
-
For the Tofu and Meat:
- 1 pound (450 g) firm or extra-firm tofu, cubed
- 1/2 pound (225 g) ground pork or beef (or a mix of both)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup (80 g) chopped green onions (divided)
- 1 tablespoon vegetable oil (for cooking)
- Salt to taste
-
For Garnish:
- Chopped fresh cilantro (optional)
- Extra chopped green onions
- Cooked rice (for serving)
Instructions:
-
Prepare the Tofu:
- Drain and cut the tofu into bite-sized cubes. For extra firmness, you can press the tofu to remove excess moisture: place the tofu between paper towels or a clean kitchen towel and press with a weight for about 15 minutes.
- If you prefer, blanch the tofu in boiling water for 1-2 minutes to firm it up and then drain. This step helps to prevent the tofu from breaking apart too easily.
-
Make the Sauce:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
- Add the doubanjiang and minced douchi (if using). Cook, stirring frequently, until fragrant, about 1-2 minutes.
- Stir in the minced garlic and grated ginger. Cook for another 1 minute until fragrant.
- Add the soy sauce, rice wine, and chicken or vegetable broth. Bring to a simmer.
- Stir in the sugar and ground Sichuan peppercorns. Adjust the seasoning with additional soy sauce or sugar if needed.
- Mix the cornstarch with water to make a slurry and stir it into the sauce. Continue to cook until the sauce thickens slightly, about 1-2 minutes.
-
Cook the Meat:
- In another pan or in the same skillet after removing the sauce, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the ground pork or beef and cook until browned and cooked through, breaking it up into small pieces with a spatula.
- Add the cooked meat to the sauce and stir to combine.
-
Add the Tofu:
- Gently add the tofu cubes to the sauce. Stir carefully to coat the tofu with the sauce without breaking it.
- Simmer the tofu in the sauce for about 5 minutes to allow it to absorb the flavors.
-
Garnish and Serve:
- Garnish with chopped green onions and fresh cilantro if desired.
- Serve hot over steamed rice.
Tips:
- Spice Level: Adjust the amount of doubanjiang and chili oil to control the heat level to your taste.
- Sichuan Peppercorns: If you can’t find ground Sichuan peppercorns, you can toast whole peppercorns in a dry skillet and then grind them using a spice grinder or mortar and pestle.
- Vegetarian Version: For a vegetarian version, use mushrooms or a meat substitute in place of the ground meat and ensure the doubanjiang and douchi are vegetarian.
Enjoy your flavorful and spicy Mapo Tofu!
