Sichuan Mapo Tofu [麻婆豆腐]
Servings: servings
Sichuan Mapo Tofu is a spicy and flavorful Chinese classic featuring soft tofu, ground pork, chili bean paste, and Sichuan peppercorns.
Equipment
Ingredients
The Chili
- 2 Tbsp. vegetable oil
- 5 g dried red chilies roughly chopped
- ½ tsp. Sichuan peppercorns coarsely ground
The Dish
- 15 g fresh ginger finely minced
- 15 g garlic cloves finely minced
- 340 g ground pork
- 3 Tbsp. chili bean paste (Doubanjiang/Toban-djan)
- 160 ml unsalted chicken broth
- 340 g tofu Ideally soft but firm works
- ½ tsp. cornstarch
- 1 Tbsp. water
- 1-2 tsp. Shaoxing wine to taste
- ¼ tsp. sesame oil to taste
- ¼ tsp. sugar to taste
- 8 scallions finely chopped to taste
The Garnish
- scallions to taste
Instructions
The Preparation
- Gather the ingredients.Roughly chop 5 g dried red chilies. Mince 15 g fresh ginger and 15 g garlic cloves.
- Ground the ½ tsp. Sichuan peppercorns for later.
- Cut the 340 g tofu into 1-inch (2.5 cm) cubes.
- In a wok, heat 2 Tbsp. vegetable oil over low heat. Add the roughly chopped 5 g dried red chilies. Gently cook, stirring occasionally, until fragrant (~5 minutes). Be careful not to burn the chilies. Remove from heat and set aside.
The Cooking
- In the same wok, heat the remaining 2 Tbsp. vegetable oil over medium-high heat. Add the minced 15 g fresh ginger and fry for about 30 seconds. Add the minced 15 g garlic cloves and cook for another 30 seconds until fragrant. Be careful not to burn.
- Add the 340 g ground pork, breaking it apart with a wooden spatula. Cook until browned and cooked through (~5-7 minutes).
- After adding and browning the ground pork, pour in 1-2 tsp. Shaoxing wine. Stir and cook for about 30 seconds to 1 minute before proceeding.
- Stir in ½ tsp. Sichuan peppercorns and add the 3 Tbsp. chili bean paste (Doubanjiang/Toban-djan) and stir well, cooking for about 1 minute until fragrant and the pork is coated.
- Pour in the 160 ml unsalted chicken broth and bring to a simmer. Let it cook for 1-2 minutes.
- In a small bowl, combine the ½ tsp. cornstarch and 1 Tbsp. water to make a slurry.
- Gently add the cut 340 g tofu and mixture cornstarch from the previous step. Cook gently, stirring carefully, until the sauce thickens (~2-3 minutes).If using soft or silken tofu, you want to be very gentle as they will break apart easily. Use a spatula or spoon to fold the tofu into the sauce delicately, avoiding stirring too vigorously to maintain their shape and texture.
The Final Touch
- Add the chili from the start, stirring gently to incorporate. Drizzle in the ¼ tsp. sesame oil and sprinkle the ¼ tsp. sugar. Add the chopped 8 scallions and cook for another minute until just wilted.
The Serving
- Transfer to serving plates. Garnish with additional scallions if desired. Serve hot, ideally with steamed rice. Enjoy your fresh and traditional Sichuan Mapo Tofu [麻婆豆腐].