Mains
Mapo Tofu
Ingredients
- - 400 g (14 oz) silken or soft tofu, cubed
- - 150 g (5 oz) minced beef or pork
- - 2 tbsp doubanjiang (fermented chilli bean paste)
- - 1 tbsp fermented black beans, rinsed and chopped
- - 3 cloves garlic, minced
- - 1 tbsp fresh ginger, minced
- - 250 ml (1 cup) chicken or beef stock
- - 1 tbsp light soy sauce
- - 1 tbsp cornstarch mixed with 2 tbsp water
- - 1 tsp ground Sichuan peppercorns
- - 3 tbsp vegetable oil
- - 2 spring onions, sliced
Method
- Gently simmer the tofu cubes in lightly salted water for 2 minutes to firm them slightly, then drain carefully.
- Heat the oil in a wok and stir-fry the minced beef until browned.
- Add the doubanjiang and fermented black beans, stirring for 1-2 minutes until fragrant and the oil turns red.
- Add the garlic and ginger, stir-frying briefly, then pour in the stock and soy sauce.
- Gently slide in the tofu cubes and simmer for 5 minutes, stirring very gently to avoid breaking them.
- Stir in the cornstarch slurry to thicken the sauce, then sprinkle with ground Sichuan peppercorns and spring onion before serving.
Introduction: Mapo Tofu is a fiery, numbing Sichuan classic said to have originated with a pockmarked (ma) grandmother (po) who ran a small restaurant in Chengdu, combining silken tofu, minced beef and a fermented chilli bean paste for one of Sichuan's most iconic dishes.
Cultural Background: Mapo Tofu is a fiery, numbing Sichuan classic said to have originated with a pockmarked (ma) grandmother (po) who ran a small restaurant in Chengdu, combining silken tofu, minced beef and a fermented chilli bean paste for one of Sichuan's most iconic dishes.
Tips: Simmering the tofu briefly in water first helps it hold together during cooking. Stir gently with the flat of the spatula to avoid breaking the delicate tofu cubes.
Variations: Use minced pork instead of beef for a more traditional Sichuan version. Increase doubanjiang for a spicier, more intensely savoury sauce.
Storage: Refrigerate in an airtight container for up to 2 days; the tofu softens further on standing.
Reheating: Reheat gently on the stovetop over low heat, stirring carefully to avoid breaking the tofu.
Nutrition: Approx. 320 kcal, 18g protein, 22g fat, 10g carbohydrate per serving.
FAQs
Q: What gives Mapo Tofu its numbing quality?
A: Ground Sichuan peppercorns produce the characteristic tingling, numbing sensation known as 'ma' in Sichuan cuisine.
Q: Can Mapo Tofu be made vegetarian?
A: Yes, omit the meat and use extra mushroom or a plant-based mince, along with vegetable stock.