Why Mapo Tofu?
Mapo Tofu (Ma Po Dou Fu) is the dish that proves tofu can be the star. Named after the pockmarked old woman (ma po) who created it this Sichuan classic features silky tofu cubes swimming in a rich spicy sauce loaded with doubanjiang (fermented chili bean paste) and Sichuan peppercorns.
Ingredients
| Ingredient | Amount |
|---|---|
| Silken tofu | 400g cubed |
| Ground pork | 100g |
| Doubanjiang (chili bean paste) | 2 tablespoons |
| Douchi (fermented black beans) | 1 tablespoon rinsed |
| Sichuan peppercorns | 1 tablespoon ground |
| Garlic cloves | 3 minced |
| Ginger | 1 inch minced |
| Green onions | 3 sliced |
| Cornstarch slurry | 1 tablespoon cornstarch + 2 tbsp water |
| Chicken broth | 1 cup |
Instructions
Step 1: Prepare Tofu
Cut tofu into 2cm cubes. Bring a pot of salted water to a gentle simmer and carefully slide in the tofu. Simmer for 2 minutes. This firms the tofu and keeps it warm. Drain gently.
Step 2: Build the Sauce
Heat 2 tablespoons oil in a wok over medium heat. Add ground pork and stir-fry until browned. Add doubanjiang and douchi stirring for 1 minute until the oil turns red. Add garlic ginger and half the green onions. Stir for 15 seconds.
Step 3: Simmer
Pour in chicken broth and bring to a simmer. Gently slide in the tofu. Simmer for 3-5 minutes gently shaking the wok occasionally. Do not stir with a spatula or the tofu will break.
Step 4: Thicken and Finish
Drizzle in cornstarch slurry while gently shaking the wok. The sauce should thicken to coat the tofu. Sprinkle with ground Sichuan peppercorns and remaining green onions.
Pro Tips
Handle silken tofu with extreme gentleness. Doubanjiang is the soul of this dish do not substitute. Add Sichuan peppercorns at the very end for maximum numbing effect.
