This mapo tofu recipe (麻婆豆腐) is the authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional, can’t-have-just-one-scoop mapo tofu that you get in the restaurants.
WHAT IS MAPO TOFU?
Mapo Tofu is a popular Chinese dish from Sichuan Province and Chongqing (Municipalities), where spicy food are king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect.
The name of the dish roughly translates to “pockmarked grandma’s tofu.” The dish has taken on many forms as restaurants. Today, I would like to share my own homemade recipe.
- ½ cup oil (divided)
- 1 teaspoon Mushroom Soy Sause ( for coloring, not Flavour)
- 2 teaspoon Superior Soy Sause ( for Flavour).
- 6-8 dried Sichuan red chilies (roughly chopped) ( Substitute Crushed Chili)
- 1 – 1 1/2 tablespoons Sichuan peppercorns
- 1/4 teaspoon Sichuan peppercorn powder for garnish at the end (if you are sensitive to spice, adjust to taste, using less than 1 tablespoon if needed)
- 1/4 teaspoon Crushed Cumin for garnish at the end
- 3 tablespoons ginger (finely minced)
- 3 tablespoons garlic (finely minced)
- 8 ounces ground pork (225g)
- 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels) Or Seasoning for cooking Mapo Tofu
- 2/3 cup low sodium chicken broth (or water)
- 1 pound soft tofu (450g, cut into 1 inch cubes)
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon sesame oil (optional)
- 2 cubes Lump Sugar (optional)
- 1 scallion (finely chopped)
- Make sauce:
- Slide soft tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
3 Stir-fry pork:
- 1. Heat a wok or large heavy skillet over high heat until hot
- add 1 1/2 tablespoons corn oil, swirling to coat.
- Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.
- Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
- 4. Finish stir-fry:
- Stir reserved sauce, add 2 cubes Lump Sugar, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
- Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
- Turn off heat and sprinkle with sesame oil, Sichuan peppercorn powder , and Crushed Cumin to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
Hope You Like This Traditional Sichuan Cuisine !