Mapo Tofu, a classic Sichuan dish, is undoubtedly no stranger to you. It’s said that this dish was created by a lady named Chen in Chengdu, who had pockmarks on her face, hence the name “Mapo” Tofu.
This dish is not only a favorite among us Chinese but also beloved by many foreigners. I remember, before my trip to Thailand to visit a friend who teaches Mandarin there, she asked me to bring a box of Mapo Tofu seasoning packets for her students who were eager to try it.
However, tofu cooked with just a seasoning packet can only capture so much flavor; it’s nothing compared to making it from scratch with my recipe.
The key to making perfect Mapo Tofu is:
- Use plenty of oil.
- Use ground beef. I’ve made Mapo Tofu many times, but it never tasted right. Only later did I realize I was using lean pork instead of beef. You must use ground beef, not pork.
- It’s essential to use Pixian bean paste, which should be finely chopped.
- Cook it over low heat until the sauce gradually blends into the tofu before removing it from the heat.
- When you take it off the stove, sprinkle a layer of ground Sichuan pepper. It has to be Sichuan pepper, specifically the kind known as ‘Da Hong Pao.’ Using pepper from Shanxi or Hebei doesn’t taste the same.
- Eat it as soon as it’s served. It would be best to pause to enjoy the Mapo Tofu while drinking and chatting. It must be numbing, spicy, and hot.
The freshly cooked tofu, sprinkled with vibrant green garlic chives, instantly becomes a feast for the eyes with its red and green hues. Following the advice of Chef Wang, it’s best to dig in while it’s hot. The first bite is spicy and hot, making you gasp for air, but it’s too delicious to stop eating. Then comes the soft, tender, and umami-rich tofu, followed by a lingering numbing sensation that makes you reach for another bite.
Craving for some? Let’s cook together!
Mapo Tofu – 麻婆豆腐 –
Ingredients:
- 300g firm tofu
- 80g ground beef
- 2 tablespoons Pixian broad bean paste (红油豆瓣)
- 15g Yongchuan fermented black beans (豆豉)
- 2 minced garlic cloves
- 2 garlic chive stalks
- 2 tablespoons rapeseed oil
- A pinch of salt
- A suitable amount of chili powder
- A pinch of Sichuan pepper powder
- 1 teaspoon soy sauce
- A little sugar
- 300ml water
- Starch water
Instructions:
1. Cut firm tofu into approximately 1.5cm cubes. Traditional Mapo Tofu uses firm tofu because it holds up well to cooking, but you can also use silken tofu for a softer texture.
2. Toast Sichuan peppercorns in a small pot until fragrant, then grind them into powder.
3. Blanch the tofu in slightly salted water for 1-2 minutes until it’s near boiling, then remove and drain. Blanching removes the raw bean taste and excess water, allowing the tofu to absorb flavors more effectively.
4. Heat 2 tablespoons of rapeseed oil in a pan and fry the ground beef until crispy. Add 2 tablespoons of Pixian bean paste, cooking until the oil turns red, then add minced garlic, fermented black beans, and a bit of chili powder.
5. Pour in 300ml of water, bring to a boil, then add 1 teaspoon of soy sauce and a little sugar for flavor.
6. Add the tofu and simmer on low heat for 3-5 minutes. Gently move the tofu around with a spatula for even flavoring.
7. Thick the sauce with starch water and add it in three separate batches. Each time, add a little more dry starch to the water to make it thicker than the last. This method ensures the tofu is tender and the sauce is thick and flavorful.
8. Finally, sprinkle ground Sichuan pepper powder, chili powder, and minced garlic chives over the tofu.
Freshly cooked Mapo Tofu is hot and spicy – a real treat that’s sure to make you sweat with satisfaction!
Cooking Tips:
- Authentic Mapo Tofu should be made with ground beef for the best flavor.
- Don’t skip essential ingredients like rapeseed oil, fermented black beans, Pixian bean paste, ground beef, chili powder, and freshly ground Sichuan pepper powder. Each ingredient contributes to the dish’s aroma.
- Blanching tofu removes the raw bean taste and makes it firmer, but don’t blanch it for too long, as it can prevent other flavors from being absorbed.
- Some people add ginger to mask the bean taste, but its strong flavor can overpower others. Instead, use blanching to remove the raw bean taste.
- Tofu is delicate, so gently push it around with the back of a spatula to avoid breaking it.
Mapo Tofu is not just a dish; it’s an experience. The spicy, numbing, and savory flavor harmony makes it a beloved dish worldwide. Perfecting Mapo Tofu at home can be a delightful culinary adventure. You can create a dish that rivals any Sichuan restaurant by following this authentic recipe and the provided tips.
