Sichuan Mapo Tofu 麻婆豆腐 is a beloved dish from Sichuan Province in China. It's a spicy and flavorful dish made with tofu, ground meat (often pork or beef), fermented black beans, garlic, ginger, and Sichuan peppercorns, all cooked in a spicy and numbing chili bean paste sauce. The dish typically has a bold and complex flavor profile, with the numbing sensation from the Sichuan peppercorns adding another dimension to the dish.
Mapo tofu is known for its rich, spicy, and aromatic sauce that coats the tofu and meat, creating a deliciously satisfying dish. It's often served hot and garnished with chopped green onions for added freshness and flavor. Despite its fiery reputation, Mapo tofu is a favorite among many for its addictive taste and comforting qualities.
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.
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