Mapo Tofu, a beloved dish from the Sichuan region of China, combines soft tofu with a fiery, aromatic sauce. This dish is known for its bold flavors, thanks to ingredients like Sichuan peppercorns and fermented black beans. Here's how you can recreate this culinary masterpiece at home.
Ingredients
- 1 pound soft or silken tofu
- 1⁄4 pound ground pork (optional for vegetarians)
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon doubanjiang (broad bean paste)
- 1 tablespoon fermented black beans, rinsed and chopped
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1⁄2 cup chicken or vegetable stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Chili oil or dried red chilies (adjust according to your spice preference)
Preparation Steps
- Preparation:
- Cut the tofu into 1-inch cubes.
- In a pan, bring water to a gentle simmer and add the tofu cubes. Let them cook for a few minutes, then drain and set aside.
- Cook the Aromatics:
- Heat the oil in a wok or large frying pan over medium heat. Add the ground pork if using, breaking it apart as it cooks.
- When the pork starts to brown, add garlic, ginger, and Sichuan peppercorns. Stir-fry until aromatic.
- Add Sauce Ingredients:
- Mix in the doubanjiang, fermented black beans, green onions, soy sauce, and sugar.
- Stir well and cook until the sauce is bubbling.
- Add Stock and Tofu:
- Pour in the stock and bring the mixture to a boil.
- Add the drained tofu carefully to avoid breaking the cubes. Gently stir to coat the tofu with the sauce.
- Thicken and Finish:
- Stir in the cornstarch slurry to thicken the sauce. Cook for another minute or two.
- Add chili oil or dried chilies for extra heat, if desired.
- Serve:
- Transfer to a serving dish and garnish with more green onions.
🌶️ Note: Adjust the spice level to your taste. If you’re not used to spicy foods, start with a smaller amount of Sichuan peppercorns and chili.
Variations
- Vegetarian Mapo Tofu: Omit the ground pork and use vegetable stock. Increase the amount of fermented black beans to give an extra umami boost.
- Mushroom Mapo Tofu: Replace pork with diced mushrooms, like shiitake or wood ear, for a different texture and flavor profile.
Pairing Suggestions
- Steamed rice
- Stir-fried vegetables like Bok Choy
- A cold beer or light white wine to balance the spice
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Fat | 15g |
| Protein | 18g |
| Carbohydrates | 10g |
| Sodium | 600mg |
Mapo Tofu isn't just a dish; it's an adventure for the palate. The delicate balance of heat, spice, and savory flavors makes it a standout in the world of Sichuan cuisine. Enjoy this recipe not only for its delicious taste but also for the cultural heritage it represents. With each bite, you're not just eating, but also exploring one of China's most beloved culinary traditions.
Can Mapo Tofu be made vegetarian?
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Yes, you can make a vegetarian version of Mapo Tofu by omitting the ground pork and using vegetable stock instead of chicken stock. You might also want to increase the amount of fermented black beans to enhance the umami flavor.
How spicy should the dish be?
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Mapo Tofu’s spiciness is highly personal. It traditionally involves chili oil and Sichuan peppercorns for a numbing heat, but you can adjust the quantities to suit your taste or dietary restrictions.
What can I substitute for fermented black beans?
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If you can’t find fermented black beans, you might use miso paste for a similar depth of flavor, although the taste will be slightly different. Another alternative is to use soy sauce or hoisin sauce to enhance the umami profile.
