One of Sichuan cuisine's most iconic dishes, Mapo Tofu consists of silky tofu bathed in a fiery, aromatic sauce that balances heat, numbing spice and rich umami flavor. (Photo by Lynda Balslev for TasteFood)
Mapo tofu is one of Sichuan cuisine’s most iconic dishes. It consists of silky tofu bathed in a fiery, aromatic sauce that balances heat, numbing spice and rich umami flavor. Mapo tofu roughly translates to “pockmarked grandma’s tofu,” which is named for the elderly Chengdu woman who created the dish in the 19th century.
The stew is traditionally made with soft tofu, ground beef or pork. A potent blend of hot chili oil, fermented broad bean paste (doubanjiang) and Sichuan peppercorns delivers heat and complexity to the fiery stew. Meanwhile, the peppercorns numb the tongue, which helps to temper the chili heat.
Doubanjiang is a classic sauce and a key ingredient in Chinese Sichuan cooking. If it’s difficult to obtain, you can substitute ssamjang (a popular Korean chili paste with fermented soybeans). It’s less spicy than doubanjiang, so if using, add a little red chili sauce to ramp up the heat.
The ingredients can be purchased at Asian markets, in well-stocked supermarkets and online. Once you have your ingredients assembled, the dish comes together within 30 minutes.
Mapo Tofu
Active time: 25 minutes
Total time: 25 minutes
Yield: Serves 4
INGREDIENTS
2 teaspoons Sichuan peppercorns
3 scallions, white and green parts divided, sliced
3 garlic cloves, grated
2 tablespoons finely grated peeled fresh ginger
1/2 cup chicken stock or water
2 tablespoons Chinese cooking wine (Shaoxing) or sherry
1 tablespoon dark soy sauce
2 tablespoons doubanjiang (Chinese spicy bean sauce)
1 tablespoon chili oil
2 tablespoons water
1 tablespoon cornstarch
1 pound medium-firm tofu, drained, cut in 3/4-inch cubes
2 tablespoons vegetable oil
4 to 6 ounces ground pork (or chicken or turkey)
DIRECTIONS
Toast the peppercorns in a dry skillet until fragrant, about 30 seconds. Transfer to a mortar with pestle or a spice grinder and grind to a powder. Set aside 1/2 teaspoon and reserve the rest for serving.
Combine the white scallions, garlic, ginger and the 1/2 teaspoon peppercorns in a small bowl.
In a separate bowl, combine the chicken stock, cooking wine, soy sauce, doubanjiang and chili oil.
In small separate small bowl, whisk the water and cornstarch.
Bring a medium saucepan of salted water to a boil. Carefully add the tofu and simmer for 1 minute. Drain the tofu.
Heat the oil in a large skillet (or a wok) over medium-high heat until it begins to smoke. Add the ground meat to the skillet and stir-fry until it begins to brown, 1 to 2 minutes. Add the white scallion mixture and stir until fragrant, about 30 seconds. Add the chicken stock mixture and bring to a simmer. Add the tofu and gently stir to coat.
Stir in the cornstarch mixture. Simmer until the sauce thickens, stirring constantly, about 1 minute. Add half of the green scallions and remove the skillet from the heat.
Divide the stew between serving bowls. Serve garnished with the remaining green scallions and the reserved ground pepper.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.
Originally published at Lynda Balslev, Columnist