Authentic Mapo Tofu Recipe
Mapo Tofu is a must-try dish for anyone looking to explore Chinese / Sichuan cuisine and enjoy a flavorful, savory, and super satisfying Chinese meal. Mapo Tofu can also be made as a vegetarian version using Dried Shiitake Mushrooms.
Equipment
- 1 wok or any kind of frying pan
Ingredients
- 300 grams Soft Tofu (medium firm Tofu) Not Silken Tofu, that might fall apart while cooking.
- 60 grams Minced pork Can be replaced with Dried Shiitake Mushrooms for a vegetarian version.
- 1-2 tsp Doubanjiang (broad bean paste) Get the Pixian Brand for best results!
- 2 tsp Sichuan Peppercorns
- 1 tbsp Light Soy Sauce
- 1 tbsp Shaoxing Wine
- 2 gloves garlic
- 1 thumb size fresh ginger
- 3 dl chicken / vegetable stock
- 1 tsp Douchi (fermented black soy beans) This is optional
- 1 tsp sesame oil
- 1 piece spring onion
- 1 tsp sugar
- 2 tsp corn starch
- 2 tbsp oil Rapeseed oil or Sichuan Caiziyou Oil if you can get some.
Instructions
Preparing the Ingredients
- Add Sichuan Peppercorns to the wok/pan and toast them for about 1-2 minutes at minimum heat. Keep them tossing and moving so they won't burn.2 tsp Sichuan Peppercorns
- Finely grind the Sichuan Pepper with mortar and pestle (or anything else).
- Finely mince the garlic and ginger1 thumb size fresh ginger, 2 gloves garlic
- cut in half the spring onion and cut in slices (whites and greens separate)1 piece spring onion
- cut the Tofu in small cubes and simmer them in salted water for about 2-3 minutes. Fill the tofu (together with the water) in a bowl and put aside for later.300 grams Soft Tofu (medium firm Tofu)
Cooking the Mapo Tofu
- put some oil in a preheated wok/pan2 tbsp oil
- add the minced pork and fry for about 2-3 minutes until slightly turning brown60 grams Minced pork
- add the Doubanjiang paste, stir a little and keep frying for 1-2 minutes until the red oil is coming out of the paste.1-2 tsp Doubanjiang (broad bean paste)
- add the minced garlic, ginger, whites from the spring onion and Douchi (give them a quick rinse before adding them). Fry for another 3 minutes at medium-low heat.
- deglaze with the chicken / vegetable stock3 dl chicken / vegetable stock
- season the sauce with sugar, light soy sauce and shaoxing wine1 tbsp Light Soy Sauce, 1 tbsp Shaoxing Wine, 1 tsp Douchi (fermented black soy beans), 1 tsp sugar
- add the tofu cubes to the sauce and keep simmering for 3-5 minutes.
- mix together the corn starch with a little water. Thicken the sauce with half of the corn starch mix. The sauce should be more on the runny side than too thick. If the sauce is still too liquid, add the second half of the corn starch mixture.2 tsp corn starch
- sprinkle in the Sichuan Pepper and the sesame oil and carefully mix into the sauce.1 tsp sesame oil
- Fill the Mapo Tofu into a bowl, garnish with the spring onion greens and enjoy your super fragrant Sichuan Mapo Tofu!
Video
Notes
Mapo Tofu goes especially well together with some good quality steamed Jasmin rice, the way you got it served in China.
Nutrition
Serving: 300g | Calories: 230kcal