Description
Authentic Mapo Tofu is a classic Sichuan dish renowned for its bold, spicy, and savory flavors. This dish features tender tofu simmered in a rich sauce made with fermented broad bean paste (doubanjiang), ground meat (traditionally pork, but we’ll be using beef or chicken), chili oil, and Sichuan peppercorns. The combination of flavors and textures – the soft tofu, the savory meat, the umami-rich sauce, and the tingly sensation from the Sichuan peppercorns – creates a truly unforgettable culinary experience.
Ingredients
- 1 pound silken or soft tofu, drained and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 4 ounces ground beef or chicken (or 8 ounces chopped mushrooms for a vegetarian option)
- 2 tablespoons doubanjiang (fermented broad bean paste)
- 1 tablespoon douchi (fermented black beans), rinsed and minced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
- 1–2 tablespoons chili oil (adjust to taste)
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 2 tablespoons chopped green onions, for garnish
Instructions
Prepare the Tofu:
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Drain and Cube: Gently drain the tofu and cut it into 1-inch cubes. Be careful not to break the tofu, as it is quite delicate. You can optionally blanch the tofu in simmering water for a minute to help it hold its shape during cooking.
Cook the Meat and Aromatics:
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Brown the Meat (or Mushrooms): Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground beef or chicken and cook, breaking it up with a spatula, until browned. If using mushrooms, add them and cook until they soften and release their moisture.
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Add Aromatics: Add the doubanjiang, douchi, garlic, and ginger to the wok. Stir-fry for about 1 minute, until fragrant and the doubanjiang has released its oils, creating a rich, reddish hue.
Simmer the Sauce:
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Add Broth and Seasonings: Pour in the chicken or vegetable broth, soy sauce, sugar, and white pepper. Bring the mixture to a simmer.
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Add Tofu: Gently add the tofu cubes to the wok. Be careful not to stir too vigorously, as you want to keep the tofu intact. Gently push the tofu down into the sauce to ensure it is submerged.
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Simmer: Reduce the heat to medium-low and simmer for about 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
Thicken and Finish:
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Thicken the Sauce: Stir the cornstarch slurry and pour it into the wok. Stir gently to combine. The sauce should thicken quickly.
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Add Chili Oil and Sichuan Peppercorns: Stir in the chili oil and ground Sichuan peppercorns. Adjust the amount of chili oil to your preferred spice level.
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Garnish and Serve: Garnish with chopped green onions and serve immediately over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g