Mapo tofu
Votes: 13
Time: 25 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Mapo tofu is one of the most popular dishes of Sichuan cuisine. It is infused with the aroma of the region's signature spice, Sichuan peppercorns, and the rich, spicy flavor of dobajiang bean paste. According to legend, the dish was named Mapo tofu (Pockmarked Old Lady's Tofu) after an old Chinese woman who cooked it in her eatery. The dish became famous throughout the country, earning it the nickname "Pockmarked Old Lady's Tofu." In addition to the main ingredient—tofu—it also contains ground pork and fermented black soybeans. Everything is cooked in a spicy sauce and served with steamed rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of minced pork
- 1 package (400g) firm tofu, patted dry and cut into 1cm cubes.
- 2 teaspoons Sichuan peppercorns
- 1 cup lightly salted chicken broth
- 3 tablespoons hot bean paste (such as dobajiang)
- 2 tablespoons cornstarch
- 2 tablespoons hot sesame oil or chili oil
- 2 tablespoons soy sauce
- 1 tbsp dark brown sugar
- 2 tbsp. l. rapeseed oil
- 4 cloves garlic, crushed
- 2.5 cm ginger root, finely chopped
- 2 tbsp salted fermented black beans, rinsed and finely chopped
- 1/3 cup thinly sliced green onions, white and light green parts only
- 5 cups steamed jasmine rice, for serving
We recommend
Recipes with similar ingredients: tofu, minced pork, jasmine rice, ginger root, Sichuan pepper, green onions, chili oil, starch
Cooking the dish according to the recipe:
- Heat a wok over medium heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Grind the peppercorns in a spice grinder or with a mortar and pestle until coarsely ground and set aside. In a medium bowl, combine the chicken broth, hot bean paste, cornstarch, hot oil, soy sauce and sugar.
- Heat a wok over medium heat. Add the canola oil, garlic, ginger, and fermented black beans and cook, stirring frequently, until fragrant, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until browned, 3-5 minutes. Reduce the heat to medium if the garlic starts to burn. Add the reserved ground Sichuan peppercorns, tofu, and soy sauce mixture. Cook, stirring once to distribute evenly, until the sauce has reduced, thickened, and turned glossy, about 2 minutes.
- Remove from heat and garnish with green onions. Serve with steamed jasmine rice.
Note:
Sichuan peppercorns, fermented black beans, and hot bean paste are available from specialty online stores and most Asian markets.
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