Mapo Tofu Recipe

Tofu (aka Doufu, Bean curd) is one of my favourite ingredients. As a very healthy source of protein, it can be prepared in so many scrumptious ways: in salads, stir-fries, stews, soups, etc. 

It never fails to please my palate. Once I asked a group of non-Chinese friends who had experience of real Chinese food: “What is your favourite tofu dish?” They all answered : “Mapo tofu!” It didn’t surprise me at all. 

Today I’d like to show you how to cook this classic dish the authentic way (without any western adaptation).

Mapo tofu is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. 

It’s a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala, namely numbing and spicy. Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants. Unfortunately, I’m disappointed most of the time (many Chinese living aboard have similar complaints). 

What is often served are just plates of spicy tofu. In terms of the general flavour, the level of hotness and the texture, such dishes have little to do with what you should expect from Mapo tofu.

Ingredients

For the tofu

600g / 21oz, medium firm tofu

1/2 teaspoon salt

For the sauce

2 tablespoons vegetable oil

1 teaspoon ginger, minced

100g / 3.5oz minced meat (beef or pork)

1 teaspoon Shaoxing rice wine

2 tablespoons Sichuan chilli bean paste (see note 1)

1 tablespoon fermented black beans (aka black beans), rinsed and chopped

1 tablespoon chilli powder (or to taste)

4 cloves garlic, crushed

500ml / 2 cups unsalted stock or water

2 tablespoons corn starch, mixed with 3 tablespoons water

For the garnish

1 stalk spring onion, chopped

1/2 teaspoon freshly ground Sichuan pepper (or to taste)

Instructions

Cut the tofu into 2.5cm / 1inch cubes. Gently slide the cubes into a pot filled with cold water. Add the salt. Bring the water to a boil then simmer for a further 2-3 minute. Drain the tofu in a colander. Set aside.

Heat up the oil in a wok (or a deep frying pan), put in ginger then leave to sizzle for 10 seconds. Add minced meat and rice wine. Stir fry until the meat becomes pale.

Stir in Sichuan chilli bean paste, fermented black beans, chilli powder and garlic. Fry until fragrant.

Pour in stock/water then bring to a boil. Gently slide in drained tofu. Leave to boil (uncovered) until the volume of the liquid reduces by one third.

Pour half of the starch & water mixture into the wok (stir well beforehand). Leave to boil for 10 seconds or so. Add the other half. Remove the wok from the heat when the sauce is thickened.

Sprinkle with spring onion and Sichuan pepper. Serve it hot with plain rice.

Notes

1. Different brands of Sichuan chilli bean paste (aka spicy Doubanjiang) may vary in saltiness, hotness and texture. Adjust the volume accordingly. Best to use Pixian Douban, a well-known variety, which needs to be roughly chopped prior to cooking.

2. In terms of the level of hotness and numbing sensation, this recipe is not adapted for non-Sichuanese tastes. You might find it too tangy if you are not accustomed to it. Please feel free to alter the amount of relevant ingredients. You may also add a little sugar to reduce the spiciness as well as the saltiness.