Discover the bold and spicy flavors of Sichuan cuisine with this authentic Mapo Tofu recipe. Combining tender tofu, savory minced meat, and a rich, spicy sauce, this dish is a must-try for anyone looking to experience the vibrant taste of Chinese cooking. Perfect for a comforting dinner, this recipe brings the essence of Sichuan right to your table.
In our household, this Mapo Tofu recipe has quickly become a favorite. My husband, initially skeptical of tofu, now requests this dish at least once a week. The first time I made it, the intoxicating aroma filled the kitchen, and I knew it would be a hit. Watching my family eagerly dig in, their faces lighting up with each spicy, savory bite, made it an instant staple in our dinner rotation. Now, it’s not just a meal—it’s a cherished family tradition.
Why This Mapo Tofu Recipe:
- Authentic Flavor: Uses traditional ingredients like Doubanjiang and Sichuan peppercorns for a true taste of Sichuan cuisine.
- Versatile Protein: Choose between minced beef or pork to customize the dish to your preference.
- Rich and Spicy Sauce: A combination of fermented black beans, garlic, ginger, and pepper flakes creates a complex, flavorful sauce.
- Comforting and Satisfying: Served with steamed rice, this dish is both hearty and fulfilling.
- Simple Yet Impressive: Despite its rich flavors, this recipe is straightforward, making it perfect for both weeknight dinners and special occasions.
Ingredients:
- 450 g (1 lb) soft tofu, preferably Szechuan tender lushui tofu
- 100 g (0.22 lb) minced beef or pork
- 1/2 tbsp sesame oil
- 1/2 tsp salt
- 3 tbsp cooking oil, divided
- 1.5 tbsp Doubanjiang, roughly chopped
- 1/2 tbsp fermented black beans (dou-chi), roughly chopped
- 1 tbsp pepper flakes or powder (optional)
- 400 ml (13.5 fl oz) water or broth for braising
- 1 tbsp light soy sauce
- 1 tsp sugar (optional)
- 2 scallion whites, finely chopped
- 4 garlic greens or scallion greens, finely chopped
- 2 garlic cloves, finely chopped
- 5 ginger slices, finely minced (around 1 tsp)
- 1/2 tbsp Sichuan peppercorns, freshly ground
Water Starch:
- 2.5 tbsp water
- 1 tbsp cornstarch
For Serving:
- Steamed rice
Directions:
- Marinate the Meat:
- Mix the minced beef or pork with a pinch of salt and ground pepper. Set aside.
- Blanch the Tofu:
- Cut tofu into 2 cm cubes. Boil a large pot of water, add a pinch of salt, and blanch the tofu for 1 minute. Drain and set aside.
- Prepare the “Mapo” Flavor:
- Heat 2 tbsp of oil in a wok. Fry the minced meat until crispy, then remove and set aside, leaving the oil in the wok.
- Add 1 tbsp of oil to the wok. Fry the Doubanjiang over low heat for 1 minute until it turns red. Add the fermented black beans, garlic, scallion whites, and ginger. Cook for 30 seconds until aromatic. Optionally add pepper flakes.
- Simmer:
- Pour in the water or broth. Add light soy sauce, sugar (if using), and half of the cooked meat. Bring to a boil, then simmer for 2-3 minutes.
- Add the tofu and simmer for another 6-8 minutes, allowing the tofu to absorb the flavors.
- Thicken the Sauce:
- Mix the cornstarch with water to make water starch. Gradually add the starch mixture to the simmering pot, stirring to thicken the sauce. Add the remaining cooked meat and drizzle with sesame oil. Mix well.
- Finish and Serve:
- Transfer the tofu to a serving dish, ensuring the sauce coats the tofu cubes. Sprinkle with freshly ground Sichuan peppercorns and chopped garlic greens.
- Serve immediately with steamed rice.
Notes:
- Substitutions: If you prefer a milder dish, reduce the amount of Doubanjiang and omit the pepper flakes.
- Cooking Tips: Blanching the tofu helps remove its raw flavor and makes it firmer.
- Nutritional Information: This dish is rich in protein and low in carbohydrates, especially when served with a moderate amount of rice.
