Mapo Tofu Recipe

Authentic Mapo Tofu

Authentic Mapo Tofu

Ingredients

Servings : 2

Marinade

• optional 120 grams (4 ounces) ground meat (pork, chicken or turkey)
• 2 teaspoons Shaoxing wine (or dry sherry)
• 1 teaspoon light soy sauce
• 1/2 teaspoon ginger , minced (or 1/4 teaspoon ginger powder)

For braising

• 1 teaspoon cornstarch
• 2 teaspoons Sichuan peppercorns
• 1 tablespoon vegetable oil
• 3 tablespoons Doubanjiang
• 2 tablespoons green onion , chopped
• 1 block (400-g / 14-oz) firm or medium firm tofu, cut into 1/2 inch squares
• 1 cup water (or chicken stock)
• 2 teaspoons homemade chili oil
• 1/4 teaspoon five-spice powder
• 1 teaspoon sugar
• 1 tablespoon green part of chopped green onion for garnish
• steamed rice to serve with (optional)

Method

1. Combine ground meat, cooking wine, soy sauce, and ginger in a bowl
2. Combine cornstarch with 1 tablespoon water in a small bowl
3. Mix well and set aside
4. Heat vegetable oil and Sichuan peppercorns in a large nonstick skillet over medium high heat
5. When the Sichuan peppercorns turn dark brown and crispy, scoop them out with spatula and transfer into a bowl layered with paper towel to soak extra oil
6. Save to use for garnish
7. When oil is hot, add ground meat and Doubanjiang
8. Stir-fry over medium heat with a spatula, until pork is evenly coated with Doubanjiang
9. Add green onion and stir fry for another minute
10. Spread tofu evenly on top of ground pork (*See footnote 3)
11. Add chili oil, five-spice powder, and sugar
12. Pour in water and cook until bringing to a simmer
13. Simmer, covered, over low heat for 10 to 15 minutes, until tofu becomes tender and the sauce has reduced to half the original amount
14. Taste the tofu with some broth (be careful, it will be very hot!)
15. Adjust seasoning by adding salt
16. If the dish is too spicy, add another teaspoon of sugar
17. Gently mix well with spatula
18. Meanwhile, ground the fried Sichuan peppercorns in a coffee grinder
19. Mix cornstarch water again until fully dissolved and swirl it into the skillet
20. Gently stir a few times with a spatula, until sauce thickens
21. Turn off heat and transfer everything to a bowl
22. Garnish with green onion and a small pinch the ground Sichuan peppercorns
23. Serve warm over steamed rice or by itself as main