Mapo tofu is a popular Chinese dish originating from Sichuan province. It's a flavorful and spicy dish made with tofu, minced meat (usually pork or beef), fermented black beans, garlic, ginger, and Sichuan peppercorns, cooked in a savory and spicy sauce typically made with chili bean paste (doubanjiang) and chili oil. The dish is known for its numbing and spicy flavors, characteristic of Sichuan cuisine.
I love spicy food, so I also make my own Mapo Tofu. I add more chilies if I make it for myself, but this version is milder in spice so that my husband can also enjoy it. Making it is very simple!
Ingredients:
- 300g tofu, drained and cubed
- 15g salt
- 4-5 tbsp Sichuan peppercorns
- 4-5 chili peppers, to taste
- 4-5 cloves garlic, minced
- 120g ground pork
- 2 tbsp chili bean paste (30g)
- 1 tbsp brown sugar (10g)
- 1 tbsp rice wine (15ml)
- 1 tbsp light soy sauce (15ml)
- 15ml sesame oil
- 200ml water
For the Slurry:
- 1 tbsp corn starch
- 1 tbsp water
Instructions:
1. Prepare the Tofu:
- Drain the tofu and cut it into cubes.
- Bring a pot of water to a boil with a dash of salt.
- Add the tofu cubes to the boiling water and let them simmer for 2-3 minutes.
- Remove the pot from the heat but keep the tofu in the water until ready to use.
2. Prepare the Sichuan Peppercorns:
- Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes until fragrant.
- Grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or a spice grinder.
3. Cooking the Dish:
- In a pan, heat some oil over medium heat.
- Add the minced garlic and chili peppers to the pan and sauté until aromatic.
- Add the ground pork to the pan and cook until browned.
- Stir in the chili bean paste and cook for another minute.
- Pour in the water and season with rice wine, brown sugar, and light soy sauce.
- Let the mixture simmer for a few minutes to allow the flavors to meld.
4. Finish the Dish:
- Drain the tofu cubes from the water and carefully add them to the pan with the pork mixture.
- Simmer the tofu in the sauce for 4-5 minutes to allow it to absorb the flavors.
- In a small bowl, mix together the corn starch and water to make a slurry.
- Stir the slurry into the pan to thicken the sauce.
- Sprinkle the ground Sichuan peppercorns over the dish and drizzle with sesame oil.
- Give everything a gentle stir to combine.
5. Serve:
- Transfer the Mapo Tofu to a serving dish.
- Serve hot with steamed rice.