Mapo Tofu is one of the most iconic dishes from China’s Sichuan cuisine, known for its bold flavors, spicy kick, and signature numbing sensation brought by Sichuan peppercorns. The dish combines silken tofu, ground meat (commonly pork or beef), and a rich, spicy sauce, making it a favorite among spice lovers.
The name “Mapo” originates from an old tale about a pockmarked (ma) woman (po) who created this dish in her Sichuan eatery. Today, it has gained international recognition for its irresistible taste and aroma.
Ingredients:
• For the Sauce:
• 2 tbsp Sichuan chili bean paste (Doubanjiang)
• 1 tbsp fermented black beans (optional)
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tsp Sichuan peppercorns, toasted and ground
• 1 tsp chili flakes
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup chicken or vegetable stock
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• For the Main Dish:
• 1 block (400g) silken tofu, cubed
• 200g ground pork or beef
• 2 green onions, finely chopped
• 2 tbsp vegetable oil
• Sesame oil for garnish (optional)
Instructions:
1. Prepare the Tofu:
• Gently boil the tofu cubes in lightly salted water for 2 minutes to remove any bitterness. Drain and set aside.
2. Cook the Meat:
• Heat the vegetable oil in a wok or skillet over medium heat. Add the ground meat and cook until browned and slightly crispy. Remove and set aside.
3. Build the Flavor Base:
• In the same wok, add a bit more oil if needed. Stir-fry the garlic, ginger, and fermented black beans (if using) until aromatic.
• Add the Sichuan chili bean paste and chili flakes. Stir-fry for 30 seconds to release the flavors.
4. Create the Sauce:
• Pour in the chicken or vegetable stock, soy sauce, and sugar. Bring to a gentle simmer.
• Slowly add the cornstarch slurry while stirring to thicken the sauce.
5. Combine Ingredients:
• Return the cooked meat to the wok, then gently add the tofu cubes. Simmer for 2–3 minutes, allowing the tofu to absorb the flavors.
6. Finish with Sichuan Peppercorns:
• Sprinkle the ground Sichuan peppercorns evenly over the dish and gently mix.
7. Serve:
• Transfer to a serving bowl, garnish with chopped green onions and a drizzle of sesame oil. Serve hot with steamed rice.
This is the first time I hear about this dish. I see that it requires a lot of ingredients to prepare it. It looks nice and wonderful
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I think you can enjoy it when you travel to china. It's nice.
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