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Mapo Tofu (麻婆豆腐) – Tofu in Spicy Sichuan Sauce
More recipes: Chinese recipes · All Asian recipes
Mapo Tofu (麻婆豆腐) – Tofu in Spicy Sichuan Sauce
Laura Chen
4
10 minutes
20 minutes
Chinese
Main dish
Mapo tofu, also known as mapodoufu, is a famous dish from Sichuan cuisine, known for its hot, spicy flavor and the soft, tender texture of the tofu. The dish originally comes from the Chinese province of Sichuan and is traditionally made with tofu, ground meat (usually beef or pork) and a special blend of spices, including Sichuan pepper, which is known for its unique numbing aroma. The sauce is often enriched with fermented beans, chili oil and other seasonings, which give the dish its characteristic depth and heat. Mapo tofu is popular not only in China but has also won fans worldwide who appreciate the hot, aromatic cooking of Sichuan. It is usually served with rice and makes a warming, filling meal for cool days.
Ingredients
- 400 g silken tofu, cut into cubes
- 150 g ground meat (pork or beef)
- 2 tbsp chili bean paste (doubanjiang)
- 1 tbsp fermented black beans, lightly crushed
- 1 tsp Sichuan peppercorns
- 2 scallions, finely chopped
- 3 garlic cloves, finely chopped
- 1 piece fresh ginger (about 2 cm), finely chopped
- 100 ml chicken broth
- 2 tbsp soy sauce
- 1 tbsp chili oil
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp cornstarch, dissolved in 2 tbsp water
- 2 tbsp neutral vegetable oil for frying
Instructions
- Heat the oil in a wok or large pan over medium heat. Toast the Sichuan peppercorns briefly until fragrant. Take them out and grind them coarsely.
- Add the ground meat to the wok and fry until crumbly and lightly browned.
- Add the garlic, ginger and fermented black beans. Fry for a few minutes until fragrant.
- Stir in the chili bean paste and cook it briefly to release the flavors.
- Carefully add the diced tofu and fold it in so it is coated with the sauce without breaking apart.
- Pour in the chicken broth, bring to a simmer and let it simmer gently for about 5 minutes.
- Season with soy sauce, chili oil, sesame oil and sugar.
- Add the dissolved cornstarch and stir until the sauce thickens.
- Sprinkle the ground Sichuan peppercorns and the scallions over the mapo tofu before serving.
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More recipes: Chinese recipes · All Asian recipes