Mapo Tofu Authentic Way

Mapo Tofu Authentic Way

Prepare to embark on a mouthwatering journey into the heart of Sichuan cuisine with this mind-blowing Mapo Tofu recipe that will set your taste buds on fire! This legendary dish is not just a meal; it's a sensory explosion that combines silky tofu, spicy bean paste, and the electrifying buzz of Sichuan peppercorns. Whether you're a spice enthusiast or a curious foodie looking to explore authentic Chinese cooking, this recipe promises to transform your kitchen into a flavor-packed adventure that will leave you craving more with every single bite!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings

Ingredients

  1. 400g soft tofu
  2. 200g ground pork
  3. 2 tablespoons doubanjiang (spicy bean paste)
  4. 1 tablespoon douchi (fermented black beans)
  5. 2 cloves garlic, minced
  6. 1 tablespoon ginger, minced
  7. 2 scallions, chopped
  8. 1 cup chicken broth
  9. 1 tablespoon soy sauce
  10. 1 tablespoon sesame oil
  11. 1 teaspoon Sichuan peppercorns, crushed
  12. 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Prepare all ingredients by cutting tofu into 1-inch cubes, mincing garlic and ginger, and chopping scallions. Crush Sichuan peppercorns using a mortar and pestle.
  2. Heat a wok or large skillet over medium-high heat. Add a small amount of oil and brown the ground pork, breaking it into small pieces until fully cooked and slightly crispy.
  3. Add minced garlic, ginger, and doubanjiang to the pork. Stir-fry for 1-2 minutes until the aromatics release their fragrance and the bean paste is well incorporated.
  4. Add douchi (fermented black beans) and continue stir-frying for another minute to release their intense flavor.
  5. Gently add tofu cubes to the wok, carefully stirring to avoid breaking the tofu. Pour in chicken broth and soy sauce.
  6. Simmer the mixture on low heat for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
  7. Mix cornstarch slurry and slowly pour into the wok, stirring gently to thicken the sauce and create a glossy texture.
  8. Sprinkle crushed Sichuan peppercorns and drizzle sesame oil over the dish. Garnish with chopped scallions.
  9. Serve hot with steamed white rice, ensuring each serving gets an equal mix of tofu, sauce, and meat.

Tips

  1. Choose the Right Tofu: Always use soft or silken tofu for the most authentic texture. Avoid firm tofu as it won't absorb the flavors as beautifully.
  2. Spice Level Control: Adjust the amount of doubanjiang (spicy bean paste) to match your heat tolerance. For a milder version, use less; for fire-breathers, add more!
  3. Wok Technique Matters: If possible, use a traditional wok for the most authentic stir-frying experience. The high, sloped sides help distribute heat evenly and create that perfect flavor infusion.
  4. Don't Rush the Aromatics: Take your time when stir-frying garlic, ginger, and bean paste. This step is crucial for developing deep, complex flavors.
  5. Gentle Tofu Handling: When adding tofu to the wok, use a gentle folding motion to prevent breaking the delicate cubes. Treat them like culinary treasures!
  6. Fresh is Best: Use freshly ground Sichuan peppercorns for that signature numbing-spicy sensation that makes this dish truly authentic.
  7. Serving Suggestion: Always serve immediately over steamed white rice to soak up the delicious sauce and balance the intense flavors.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 12g

Protein: 22g

Fat: 22g

Saturated Fat: 7g

Cholesterol: 65mg

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