Mapo Tofu

 

This fiery Sichuan classic  Mapo tofu  is one of the most popular Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.

 

 

INGREDIENTS

Marinade

120 grams (4 ounces) ground meat (pork, chicken or turkey)
2 teaspoons Shaoxing wine (or Japanese Sake)
1 teaspoon light soy sauce
1/2 teaspoon minced ginger (or 1/4 teaspoon ginger powder)

For braising

1 teaspoon cornstarch
2 teaspoons Sichuan peppercorns (increase to 3 teaspoons if you like your dish extra numbing)
1 tablespoon vegetable oil
3 tablespoons Doubanjiang (spicy fermented bean paste)
2 tablespoons chopped green onion
1 block (400-g / 14-oz) firm or medium firm tofu, cut into 1.5cm (1/2 inch) squares
1 cup water (or chicken stock)
2 teaspoons Chinese chili oil (1 teaspoon for a less spicy dish)
1/4 teaspoon five-spice powder
1 teaspoon sugar or to taste
(optional) 1 tablespoon green part of chopped green onion for garnish
(optional) steamed rice to serve with

 

Direction:

Step 1:    Combine ground pork, cooking wine, soy sauce, and ginger in a bowl. Mix well.   Combine cornstarch with 1 tablespoon water in a small bowl. Mix well and set aside.   Cut and prep tofu and herbs.

 

 

Step 2:    Heat vegetable oil and Sichuan peppercorns in a large nonstick skillet over medium high heat. When the Sichuan peppercorns turn dark brown and crispy, scoop them out with spatula and transfer into a bowl layered with paper towel to soak extra oil. Save to use for garnish the dish.   When oil is hot, add ground meat and Doubanjiang. Stir-fry over medium heat with a spatula, until pork is evenly coated with Doubanjiang. Add chili oil, five-spice powder, and sugar. Pour in water and cook until bringing to a simmer.

        

 

 

Step 3:    Spread tofu evenly on top of ground pork . Simmer, covered, over low heat for 10 to 15 minutes, until tofu becomes tender and the sauce has reduced to half the original amount. Taste the tofu with some broth (be careful, it will be very hot!). Adjust seasoning by adding salt. If the dish is too spicy, add another teaspoon of sugar. Gently mix well with spatula.

 

Meanwhile, ground the fried Sichuan peppercorns (you used when heating up the oil) in a coffee grinder or by using mortar and pastel.  Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.

Garnish with green onion and a small pinch the ground Sichuan peppercorns, if using. Serve warm over steamed rice or by itself as main.