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Mapo Tofu: A Spicy Sichuan Classic

What You Can Learn From This Recipe?

This recipe will show you how to make real flavors using typical Sichuan ingredients like Sichuan peppercorns and Doubanjiang (chili bean paste). Additionally, you will learn how to mix umami and strong spices and how to stir-fry tofu without breaking it.

What I Love About This Recipe?

I adore how this recipe turns basic ingredients into a wonderful feast. The velvety tofu offers a delicious contrast to the searing, numbing heat of Sichuan peppercorns, which is an experience in and of itself. It's a satisfying but daring dish that never fails to wow.

What’s the Best Way to Store Leftovers?

Remaining Mapo Tofu can be kept in the fridge for up to three days in an airtight container. If the sauce has thickened too much, reheat it slowly in a pan over low heat with a little water added.

What to Serve With It?

Mapo Tofu is traditionally served with steaming white rice. To counterbalance the heat, it also pairs nicely with a mild cucumber salad or stir-fried veggies. Try it with cold beer or jasmine tea for beverages.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Ratings 4 from 1 votes
Cooking Method:
Cuisine:
Difficulty: Intermediate
Servings: 4
Calories: 300
Best Season: Suitable throughout the year
Description

A classic Sichuan dish, mapo tofu is characterized by its savory, numbing, and spicy characteristics. It is made with ground pork, soft tofu, and a hot chili-bean sauce that strikes the ideal balance between umami, heat, and aromatic complexity. Sichuan peppercorns, which are a staple of Sichuan cooking, give the meal its distinctive "mala" flavor. Mapo Tofu is quick to make and goes well with steamed rice, making it the perfect choice for anyone who like strong, spicy meals.

Ingredients
  • 1 block Soft or silken tofu (Cubed)
  • 200 g Ground pork or beef (Substitute with plant-based meat)
  • 2 Tbsp Doubanjiang (chili bean paste) (Authentic Sichuan flavor)
  • 1 Tbsp Fermented black beans (Minced)
  • 1 Tbsp Soy sauce
  • 1 tsp Sugar (Balances the heat)
  • 1 tbsp Sichuan peppercorns (Toasted and ground)
  • 2 Tsp Chili flakes (Adjust to taste)
  • 2 tbsp Vegetable oil (For stir-frying)
  • 1 Cup Chicken or vegetable broth
  • 1 tbsp Cornstarch (Mixed with 2 tbsp water)
  • 2 cloves Garlic (Minced)
  • 1 tbsp Ginger (Minced)
  • 2 Stalks Green onions (Sliced for garnish)
Instructions
    How to Make Mapo Tofu
  1. 1
    Prepare the Ingredients:
    • Cube the tofu and set it aside.
    • Mince the garlic, ginger, and fermented black beans.
    • Slice the green onions.
  2. 2
    Toast Sichuan Peppercorns:
    • Heat a dry pan over medium heat and toast the Sichuan peppercorns until fragrant.
    • Grind into a powder and set aside.
  3. 3
    Cook the Aromatics:
    • Heat vegetable oil in a pan or wok over medium heat.
    • Add the garlic, ginger, and fermented black beans.
    • Stir-fry until aromatic.
  4. 4
    Add Ground Meat:
    • Add the ground pork or beef and cook until browned.
    • Break it up into small pieces as it cooks.
  5. 5
    Incorporate Spices and Sauce:
    • Stir in the Doubanjiang, soy sauce, sugar, and chili flakes.
    • Mix well to combine with the meat.
  6. 6
    Simmer the Tofu:
    • Pour in the broth and gently add the tofu cubes.
    • Simmer for 5–7 minutes, allowing the tofu to absorb the flavors.
  7. 7
    Thicken the Sauce:

    Add the cornstarch slurry to the pan, stirring gently until the sauce thickens.

  8. 8
    Finish and Serve:
    • Sprinkle the ground Sichuan peppercorns and garnish with sliced green onions.
    • Serve hot with steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 3g15%
Cholesterol 30mg10%
Sodium 750mg32%
Potassium 200mg6%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 3g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a vegetarian version, use plant-based ground meat and vegetable broth.
  • Adjust the level of chili flakes and Sichuan peppercorns to suit your spice tolerance.

Journey of Mapo Tofu: The Soul of Sichuan Cuisine

Sichuan province, known for its fiery and robust cuisine, is where Mapo Tofu first appeared. The dish was first served in a modest Chengdu restaurant run by a woman named Chen Mapo in the late Qing Dynasty. Because of its hot flavor and smooth texture, her tofu dish became so well-known that it was given her name, "Mapo," which means "pockmarked old woman" in reference to her unusual looks.

Fundamentally, Mapo Tofu highlights the distinct "mala" flavor profile and symbolizes the spirit of Sichuan cooking. A cuisine that is both thrilling and reassuring is produced by combining the spicy richness of Doubanjiang with the numbing heat of Sichuan peppercorns. Because of this distinctive flavor combination, known as "mala," Mapo Tofu is a representation of Sichuan cuisine and its own culinary identity.

Mapo Tofu has grown from its modest origins to become a global phenomenon throughout time. Every nation adds its own touch, from vegan versions in the West that use mushrooms in place of beef to Japanese variants with a gentler flavor. The meal still has a strong, fiery core in spite of these changes.

Mapo Tofu is a cultural experience as well as a food. It is a meal that unites people with its strong flavors and embodies the warmth and vitality of Sichuan's culinary legacy. Mapo Tofu demonstrates the timeless appeal of Sichuan cuisine, whether it is consumed in a busy Chengdu restaurant or a little kitchen located halfway around the globe.

We appreciate you coming us on this delicious trip through the center of Sichuan!

Keywords: Mapo Tofu, Sichuan tofu recipe, spicy tofu, Chinese tofu recipe, authentic Mapo Tofu, easy Chinese recipes
Read it online: https://therecipejourney.com/recipe/mapo-tofu-a-spicy-sichuan-classic/

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