Classic Mapo Tofu with Sichuan Pigments
Classic Mapo Tofu with Sichuan Pigments
Classic DishMapo Tofu
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
Instructions
Prepare Tofu
- 1Gently 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
- 1Heat cooking oil in a wok or large skillet over medium-high heat. Add the minced pork and stir-fry until browned and crumbly.
- 2Push 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.
- 3Mix the pork with the aromatics. Stir in soy sauce and sugar.
Simmer and Thicken
- 1Add about 1 cup of water or chicken broth to the wok. Bring to a simmer.
- 2Gently 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.
- 3Drizzle in the chili oil.
- 4Give 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
- 1Sprinkle the ground Sichuan peppercorns over the dish.
- 2Serve hot, garnished with chopped scallions, ideally over steamed rice.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 18 g
- Fat
- 25 g
- Carbs
- 11 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 18 g |
| Fat | 25 g |
| Carbs | 11 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.
