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Mapo Tofu
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, cut into small cubes
- 1/2 lb of ground pork or beef
- 2 tbsp of vegetable oil
- 3 cloves of garlic, minced
- 1 inch of ginger, minced
- 2 green onions, chopped
- 2 tbsp of doubanjiang (spicy broad bean paste)
- 1 tbsp of soy sauce
- 1 tsp of sugar
- 1 cup of chicken or vegetable broth
- 1 tsp of cornstarch mixed with 2 tbsp of water
- 1 tsp of Sichuan peppercorns, toasted and ground
- 1 tsp of sesame oil
- 1/4 cup of water
- 1 tsp of chili oil (optional)
- Cooked white rice, for serving
Instructions
- In a large skillet or wok, heat 2 tbsp of vegetable oil over medium-high heat.
- Add the minced garlic, ginger, and green onions, and stir-fry for 1-2 minutes until fragrant.
- Add the ground pork or beef, and cook until browned, breaking it up with a spoon as it cooks.
- Stir in 2 tbsp of doubanjiang (spicy broad bean paste) and 1 tbsp of soy sauce, and cook for another 2 minutes.
- Pour in 1 cup of chicken or vegetable broth and 1/4 cup of water, and bring to a simmer.
- Gently add the cubed tofu, and let it simmer for 5-7 minutes to absorb the flavors.
- Stir in 1 tsp of sugar and the cornstarch mixture, and cook until the sauce thickens.
- Add 1 tsp of Sichuan peppercorns, 1 tsp of sesame oil, and 1 tsp of chili oil (optional), and stir to combine.
- Taste and adjust the seasoning if needed.
- Serve the Mapo Tofu hot over cooked white rice.
Mapo Tofu is a beloved Sichuan dish with a rich history dating back to the Qing Dynasty. Legend has it that it was created by a pockmarked old woman, "mapo," who served the dish at her small restaurant. The dish gained popularity due to its bold and spicy flavors, thanks to the Sichuan peppercorns and doubanjiang (broad bean paste) used in its preparation. Today, it's a staple in Sichuan cuisine and has gained international acclaim. Chefs like Chen Mapo, who popularized the dish in Chengdu, have contributed to its legacy. For an authentic experience, visit Chengdu's renowned restaurants like Chen Mapo Tofu or Shu Mapo Tofu. The key to a great Mapo Tofu lies in the balance of heat, numbing Sichuan peppercorns, and the silky texture of the tofu. For a twist, some chefs add minced pork for extra flavor. Whether you're in Sichuan or a bustling metropolis, experiencing the authentic flavors of Mapo Tofu is a must.
30 min
4
320 calories
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