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. 

INGREDIENTS

• 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)

PREPARATION

1. Make sauce:
   1. Stir together chicken broth or water, Spicy Bean Paste or Seasoning for cooking Mapo Tofu , soy sauce (1 teaspoon Mushroom Soy Sause and 2 teaspoon Superior Soy Sause . Set aside.
2. Poach tofu:
   1. 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. 

1. 4. Finish stir-fry:
2. 1. 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.
   2. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
   3. 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 !