Mapo Tofu
Spicy Sichuan dish with silken tofu and ground pork in a chili bean sauce.
Details
Ingredients
- 1 block silken tofu, cubed
- 100g ground pork
- 2 tbsp doubanjiang (chili bean paste)
- 1 tbsp fermented black beans
- 1 tsp Sichuan peppercorns, ground
- 1 cup chicken stock
- Cornstarch slurry
- Green onions
Instructions
- 1
Fry pork until crispy.
- 2
Add doubanjiang and black beans. Fry until red oil appears.
- 3
Add stock and tofu. Simmer gently 5 mins.
- 4
Thicken with cornstarch.
- 5
Sprinkle with Sichuan pepper and green onions.
About This Recipe
The vibrant, complex heat of Mapo Tofu is a culinary hallmark of Sichuan, China, a dish celebrated globally for its intoxicating "ma la" – the unique numbing sensation from Sichuan peppercorns harmoniously fused with the fiery kick of chili. Originating in Chengdu during the Qing Dynasty, this iconic preparation is famously attributed to a pockmarked old woman, or "Ma Po," whose humble restaurant created a legend. What truly elevates Mapo Tofu beyond mere spice is the masterful interplay of textures and flavors: the delicate, melt-in-your-mouth silken tofu provides a cool contrast to the robust, savory ground pork. Central to its authentic character is doubanjiang, specifically Pixian broad bean paste, which provides a profound umami depth and a signature reddish hue. Fermented black beans further enrich the sauce, lending a salty, pungent complexity. The technique involves browning the pork until crisp, then building the intensely flavorful sauce before gently folding in the tofu, ensuring it absorbs the rich gravy without breaking. A cornstarch slurry brings it to a glossy, clinging consistency. Serve this fragrant, fiery masterpiece piping hot over steamed jasmine rice, perhaps with a side of cooling blanched gai lan, allowing its bold character to shine through every spoonful.
Tips & Tricks
- • To ensure your silken tofu remains intact and absorbs maximum flavor, gently blanch it in lightly salted water for 2-3 minutes before adding to the sauce; this firms it slightly and primes it to soak up the chili oil.
- • For a vegetarian twist, omit the ground pork and instead sauté finely diced shiitake mushrooms or rehydrated textured vegetable protein (TVP) until well browned, providing a similar savory depth.
- • Mapo Tofu is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened too much.
- • Beyond steamed rice, consider pairing Mapo Tofu with a simple, cooling side like blanched bok choy or a clear, refreshing egg drop soup to balance the dish's intense heat and richness.
Nutrition Facts
Per serving (approximate)