This traditional Sichuan dish is a beloved staple of Chinese cuisine, celebrated for its complex interplay of flavors and textures. At its heart lies soft tofu simmered in a piquant sauce that harmoniously blends spiciness with savory umami notes. The dish features a signature numbing heat from Sichuan peppercorns combined with the rich, fermented aroma of chili bean paste, creating a vibrant, mouth-watering sensation. Over time, this comforting and fiery stew has evolved, reflecting generations of culinary expertise and regional variations while maintaining its core essence of bold flavors. Its rich, hearty profile not only excites the palate but also warms the soul, making Mapo Tofu a delightful centerpiece for any meal, often enjoyed alongside a bowl of steamed rice to balance its intense spiciness.
Ingredients:
- Soft tofu (1 block)
- Ground beef or pork mince (optional, 75g for reference)
- Garlic (2 cloves, minced)
- Ginger (1 small piece, minced)
- Sichuan-style chili bean paste (1 tablespoon)
- Fermented black beans (optional, 20g for reference, can be replaced with douchi)
- Soy sauce (1 tablespoon, preferably Weijiang sauce)
- Chili powder (1 tablespoon)
- Sichuan peppercorns (to taste, ground or whole)
- Salt (a pinch)
- Cornstarch (1 tablespoon)
- Water (as needed)
- Vegetable oil (as needed for frying)
- Green onions (for garnish, chopped)
Instructions:
- Prepare Ingredients:
- Cut the tofu into small cubes, approximately 2x2 cm or 2.5 cm/1 inch.
- Prepare the garlic, ginger, and other necessary ingredients.
- Blanch Tofu:
- Bring a pot of water to a boil and add a pinch of salt.
- Gently slide the tofu cubes into the boiling water and blanch for about 1 minute.
- Remove the tofu with a slotted spoon and set it aside to drain.
- Fry Aromatics and Meat:
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic, ginger, and ground beef or pork mince (if using). Stir-fry until the meat is browned and fragrant.
- If not using meat, simply sauté the garlic and ginger until fragrant.
- Add Seasonings:
- Add the Sichuan-style chili bean paste and fermented black beans (if using) to the wok. Stir-fry until the oil turns red and the aroma intensifies.
- Add the chili powder and continue to stir-fry for another minute.
- Cook Tofu:
- Pour in enough water to cover the tofu. Add soy sauce and adjust the seasoning with salt as needed.
- Bring the mixture to a boil. Then, gently slide in the blanched tofu cubes. Simmer for 5 minutes, or until the tofu is heated through.
- Thicken Sauce:
- In a small bowl, mix the cornstarch with a little water to form a slurry.
- Pour the slurry into the wok and stir well to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches the desired consistency.
- Serve:
- Before serving, sprinkle with chopped green onions and Sichuan peppercorns (ground or whole, to taste).
- Serve the Mapo Tofu hot, preferably with steamed rice.
Tips:
- Select soft tofu for the best texture. It should be firm but able to absorb the flavors of the sauce.
- Adjust the level of spiciness by controlling the amount of Sichuan peppercorns and chili bean paste used.
- Avoid overcooking the tofu, as it can become mushy. Simmering for just a few minutes is usually sufficient.
