Mapo Tofu, the Authentic Way (麻婆豆腐)
User Reviews
5
-
Prep Time
8 mins
-
Cook Time
12 mins
-
Total Time
20 mins
-
Servings
2 servings
-
Calories
584 kcal
-
Course
Main Course
-
Cuisine
Chinese
Mapo Tofu, the Authentic Way (麻婆豆腐)
Description
This recipe starts by blanching tofu cubes gently in salted water to firm them before cooking. The sauce is prepared by stir-frying minced meat with minced ginger and a blend of Sichuan chili bean paste, fermented black beans, chili powder or flakes, and garlic until aromatic. Shaoxing rice wine and water or unsalted stock are added to the wok, bringing the sauce to a boil before the tofu is introduced to simmer and absorb the flavors.
The sauce is thickened with a blend of cornstarch and water, achieving a coating consistency that clings to tofu cubes. Ground Sichuan peppercorn adds a distinctive numbing spice, and chopped scallions finish the dish with fresh color and bite. The dish balances savory, spicy, and aromatic elements typical of Sichuan cooking, delivering a complex and bold flavor.
Adjustments can be made for regional spice tolerance and ingredient availability, and softer silken tofu can be substituted if preferred, though traditionally a firmer tofu is used. The precise balance of chili bean paste, peppercorn, and chili powder provides the classic heat and numbing characteristic of Mapo tofu.
Ingredients
For the tofu
- 600 g tofu soft or medium firm (see note 1, regular
- 1 teaspoon salt
For the sauce
- 2 tablespoon neutral cooking oil
- 100 g beef or pork, minced
- 1 teaspoon ginger minced
- 2 tablespoon Sichuan chili bean paste see note 2
- 1 tablespoon fermented black beans rinsed and chopped
- 1 tablespoon ground chili or chilli flakes (or to taste
- 1 tablespoon garlic minced
- 1 tablespoon Shaoxing rice wine
- 400 ml water or unsalted stock
- 2 tablespoon cornstarch mixed with 3 tablespoons water
You also need
- ½ teaspoon Sichuan peppercorn or to taste, ground
- 1 talk scallions finely chopped
Instructions
Blanch
- Cut the tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with water. Add the salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.
Fry
- Heat up an empty wok until hot then add the oil. Put in minced meat, along with minced ginger. Stir fry over high heat until the meat becomes pale.
- Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.
Braise
- Pour in Shaoxing rice wine and 400ml (1¾ cup) of water or unsalted stock. Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).
- Turn the heat down to medium. Add half of the cornstarch water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.
- Once the sauce becomes just thick enough to coat the spatula, add ground Sichuan pepper and chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.
Notes
- Use medium-firm or firm tofu; silken tofu is acceptable but avoid soft silken varieties.
- Adjust the amount of Sichuan chili bean paste and ground chili according to taste and saltiness of the paste used.
- Modify ground chili and Sichuan peppercorn levels to control heat and numbing effect.
- Adding a small amount of sugar can balance intense spiciness and saltiness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 584kcal | 29% |
| Carbohydrates | 16g | 5% |
| Protein | 40g | 80% |
| Fat | 40g | 62% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1164mg | 49% |
| Potassium | 278mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 396mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
