Mapo Tofu Recipe: A Spicy Delight from Sichuan
This recipe will guide you through making authentic Mapo Tofu, a beloved Sichuan dish known for its fiery spice and umami richness. Get ready to tantalize your taste buds with this flavorful creation!
Ingredients You'll Need:
This recipe yields approximately 4 servings. Adjust quantities as needed.
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed. Pressing the tofu is crucial for achieving the right texture.
- 1 tbsp Sichuan peppercorns, lightly toasted and ground. This adds a unique numbing sensation.
- 2 tbsp fermented black beans, rinsed and roughly chopped. This contributes significantly to the umami flavor.
- 1 tbsp fermented black bean garlic, optional but recommended. Provides a deeper, richer flavor.
- 1 lb ground pork or beef, your choice of protein.
- 2 cloves garlic, minced.
- 1 inch ginger, minced.
- 2-3 green onions, chopped (reserve some for garnish).
- 2-3 dried red chilies, roughly chopped (adjust to your spice preference).
- 2 tbsp Doubanjiang (fermented chili bean paste). This is essential for the Mapo Tofu flavor profile.
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine (optional, but adds depth of flavor).
- 1 tsp sugar
- 1/2 cup vegetable broth or water
- 2 tbsp cornstarch, mixed with 2 tbsp water to create a slurry.
- 2 tbsp cooking oil
- Sesame oil, for garnish
Step-by-Step Instructions:
Preparing the Tofu:
- Press the tofu: Wrap the tofu block in paper towels or a clean kitchen towel, and place a heavy object on top for at least 30 minutes. This removes excess water, resulting in firmer tofu that won't break apart during cooking.
- Cut into cubes: Once pressed, cut the tofu into 1-inch cubes.
Cooking the Mapo Tofu:
- Sauté aromatics: Heat 1 tbsp of cooking oil in a wok or large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spatula. Remove the meat from the wok and set aside.
- Bloom the spices: Add the remaining 1 tbsp of oil to the wok. Add the Sichuan peppercorns, dried chilies, garlic, and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn the spices.
- Add the flavor base: Stir in the doubanjiang, fermented black beans, and fermented black bean garlic (if using). Cook for another minute, stirring constantly, until fragrant and the oil separates slightly.
- Return the meat: Add the cooked ground meat back to the wok. Stir to combine with the spice mixture.
- Add liquid and seasonings: Pour in the vegetable broth or water, soy sauce, Shaoxing rice wine (if using), and sugar. Bring to a simmer.
- Add the tofu: Gently add the tofu cubes to the wok. Be careful not to break them. Simmer for about 5-7 minutes, or until the tofu is heated through and the sauce has slightly thickened.
- Thicken the sauce: Slowly whisk in the cornstarch slurry. Cook for another minute or two, until the sauce reaches your desired consistency.
- Garnish and serve: Garnish with chopped green onions and a drizzle of sesame oil. Serve hot with steamed rice.
Tips and Variations:
- Spice Level: Adjust the amount of dried chilies and doubanjiang to your preference. Start with less and add more as needed.
- Vegetarian/Vegan Option: Replace the ground meat with crumbled firm tofu or mushrooms for a vegetarian or vegan version.
- Other Vegetables: Add other vegetables like sliced bell peppers or mushrooms for added flavor and texture.
This Mapo Tofu recipe is a delicious and relatively easy dish to make. With a little practice, you'll be able to master this classic Sichuan flavor. Enjoy!
