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Extra Spicy Mapo Tofu
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, cut into small cubes
- 1/4 cup of vegetable oil
- 1/2 lb of ground pork
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 green onions, chopped
- 2 tablespoons of Sichuan peppercorns
- 2 tablespoons of doubanjiang (broad bean paste)
- 2 tablespoons of chili bean paste
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 cup of chicken broth
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- 1 teaspoon of sesame oil
- 1 teaspoon of red pepper flakes (optional for extra spice)
Instructions
- In a wok or large skillet, heat 1/4 cup of vegetable oil over medium heat.
- Add 2 tablespoons of Sichuan peppercorns and toast for 1-2 minutes until fragrant. Remove and discard the peppercorns, leaving the infused oil in the wok.
- Add 1/2 lb of ground pork to the wok and cook until browned, breaking it up with a spoon.
- Stir in 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 2 chopped green onions. Cook for 1-2 minutes until fragrant.
- Add 2 tablespoons of doubanjiang, 2 tablespoons of chili bean paste, and 1 tablespoon of soy sauce. Stir to combine.
- Pour in 1 cup of chicken broth and bring to a simmer.
- Gently add the cubed tofu to the wok and simmer for 5-7 minutes, stirring gently to coat the tofu with the sauce.
- Stir in 1 teaspoon of sugar and the cornstarch mixture. Cook for an additional 2-3 minutes until the sauce thickens.
- Finish with 1 teaspoon of sesame oil and 1 teaspoon of red pepper flakes for extra spice, if desired.
- Serve hot with steamed rice and enjoy the extra spicy Mapo Tofu!
Mapo Tofu, a fiery Sichuan dish, has a rich history dating back to the Qing Dynasty. Legend has it that it was created by a pockmarked old woman, hence the name "Mapo," meaning "pockmarked old lady." This dish is a tantalizing blend of tofu, minced meat, and a bold combination of Sichuan peppercorns and chili peppers, creating a numbing and spicy flavor explosion. Renowned Sichuan chefs like Chen Mapo and Chen Xingsheng have perfected their own versions, each with a unique twist. Today, the best Mapo Tofu can be found in Chengdu, China, where the dish is celebrated for its authentic and intense flavors. To nail this dish, it's crucial to master the balance of heat and numbing sensation, achieved through the precise use of Sichuan peppercorns and chili peppers. For a vegetarian twist, some chefs substitute the meat with mushrooms, adding a delightful earthy undertone to the dish. Whether you're a spice enthusiast or a tofu lover, Mapo Tofu is a must-try for those seeking an electrifying culinary experience.
30 min
4
320 calories
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