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
- 400g soft tofu
- 200g ground pork
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon douchi (fermented black beans)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, chopped
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Sichuan peppercorns, crushed
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- 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.
- 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.
- 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.
- Add douchi (fermented black beans) and continue stir-frying for another minute to release their intense flavor.
- Gently add tofu cubes to the wok, carefully stirring to avoid breaking the tofu. Pour in chicken broth and soy sauce.
- Simmer the mixture on low heat for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
- Mix cornstarch slurry and slowly pour into the wok, stirring gently to thicken the sauce and create a glossy texture.
- Sprinkle crushed Sichuan peppercorns and drizzle sesame oil over the dish. Garnish with chopped scallions.
- Serve hot with steamed white rice, ensuring each serving gets an equal mix of tofu, sauce, and meat.
Tips
- 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.
- 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!
- 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.
- 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.
- 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!
- Fresh is Best: Use freshly ground Sichuan peppercorns for that signature numbing-spicy sensation that makes this dish truly authentic.
- 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