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Classic Mapo Tofu with Sichuan Pigments - Image 1

Classic Mapo Tofu with Sichuan Pigments

Asian cuisineChinese cuisineSichuan cuisine
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Classic Mapo Tofu with Sichuan Pigments

Mapo Tofu

  1. Stews & Curries

Prep: 15 min • Cook: 20 min. Experience authentic Sichuan Mapo Tofu featuring silken tofu and minced pork in a fiery, numbing sauce, rich with doubanjiang and Sichuan peppercorns. This recipe emphasizes traditional aromatics for a true taste of home.

Preparation time
15 min
Cooking time
20 min
Total time
35 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 1/8 qt silken tofu(cut into 1-inch cubes)
  • 7oz minced pork
  • 3 tbsp doubanjiang (spicy broad bean paste)(finely chopped)
  • 2 tsp sichuan peppercorns(toasted and ground)
  • 2 tbsp chili oil
  • 1 tbsp fermented black beans (douchi)(rinsed and chopped)
  • 3 pcs garlic(minced)
  • 1 tbsp ginger(minced)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp cornstarch(mixed with 2 tbsp water)
  • 2 tbsp cooking oil
  • 2 pcs scallions(chopped, for garnish)

Instructions

Prepare Tofu

  1. Gently boil the silken tofu cubes in water with a pinch of salt for 2-3 minutes to firm them up and remove any raw taste. Drain carefully and set aside.

Cook Aromatics and Pork

  1. Heat cooking oil in a wok or large skillet over medium-high heat. Add the minced pork and stir-fry until browned and crumbly.
  2. Push the pork to one side of the wok. Add doubanjiang, minced garlic, minced ginger, and fermented black beans to the hot oil. Stir-fry for about 1 minute until fragrant.
  3. Mix the pork with the aromatics. Stir in soy sauce and sugar.

Simmer and Thicken

  1. Add about 1 cup of water or chicken broth to the wok. Bring to a simmer.
  2. Gently slide the blanched tofu cubes into the sauce. Avoid stirring too vigorously to prevent breaking the tofu. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
  3. Drizzle in the chili oil.
  4. Give the cornstarch slurry a quick stir and gradually pour it into the simmering sauce while gently stirring, until the sauce thickens to your desired consistency.

Serve

  1. Sprinkle the ground Sichuan peppercorns over the dish.
  2. Serve hot, garnished with chopped scallions, ideally over steamed rice.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories350.5 kcal140.2 kcal1,402 kcal
Protein18.2 g7.3 g72.8 g
Fat25.1 g10 g100.4 g
Carbs10.5 g4.2 g42 g

Tips

  • Toasting Sichuan peppercorns before grinding intensifies their numbing aroma and flavor, crucial for authentic Mapo Tofu.
  • Handle the silken tofu gently to keep the cubes intact. Blanched tofu is less likely to break during the simmering process.
  • Mapo Tofu is best enjoyed immediately after cooking to savor the fresh, vibrant flavors and textures. Serve with plain steamed rice.

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