Mapo Tofu is a dish that beautifully demonstrates the complexity and depth of Szechuan cuisine, offering a delightful dance of flavours and textures that’s sure to captivate any palate. Sichuan Peppercorn gives dishes a unique “numbing” effect. It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavour, but also to numb your tongue so it can take more heat!
Mapo tofu is often enjoyed piping hot, making it the perfect comfort food for chilly days or when craving a satisfying meal. The combination of steaming hot tofu, savoury sauce, and aromatic spices provides a comforting warmth that soothes the soul and satisfies hunger, making it an ideal choice for a hearty and nourishing meal.
Mapo Tofu
Mapo Tofu, a cornerstone of Szechuan cuisine that combines soft tofu with a spicy, numbing sauce. This dish is a masterclass in the art of balancing heat with flavour, featuring ground meat, Szechuan peppercorns, and bean paste. Mapo Tofu is not just a meal; it's an experience, with each bite delivering a burst of flavour that's sure to awaken all your senses.
Ingredients
- 1 block about 14 oz of soft tofu, cut into 1-inch cubes
- 4 oz ground pork or beef
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons doubanjiang fermented broad bean chili paste
- 1 tablespoon Szechuan peppercorns crushed
- 1 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water cornstarch slurry
- 2 green onions sliced
- Optional: 1 tablespoon chili oil for extra heat
Instructions
Prepare Tofu:
- Gently place tofu cubes in boiling water and simmer for about 1-2 minutes to firm up. Drain and set aside.
Cook Meat:
- Heat oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until no longer pink, breaking it into small pieces.
Add Aromatics:
- Add minced garlic and ginger to the meat. Stir-fry for about 30 seconds until fragrant.
Incorporate Seasonings:
- Stir in doubanjiang and Szechuan peppercorns, mixing well with the meat to release the flavours.
Combine with Broth:
- Pour in the chicken or vegetable broth, soy sauce, and sugar. Bring to a simmer.
Add Tofu:
- Carefully add the tofu cubes to the wok, gently stirring to coat with the sauce without breaking the tofu.
Thicken Sauce:
- Stir the cornstarch slurry into the wok, gently mixing until the sauce thickens and becomes glossy.
Final Touches:
- Add sliced green onions and optional chili oil, giving it a final stir.
Serve:
- Serve your Mapo Tofu hot, garnished with extra green onions. It’s best enjoyed over a bed of steamed rice to balance the bold flavours
Nutrition
Calories: 414kcal | Carbohydrates: 14g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1331mg | Potassium: 562mg | Fiber: 1g | Sugar: 9g | Vitamin A: 184IU | Vitamin C: 4mg | Calcium: 424mg | Iron: 1mg
