Let’s Make Mapo Tofu
Mapo Tofu, a popular Chinese tofu dish that hails from the Sichuan region of China. It is usually everyone’s first introduction to Ma La, a special zesty numbing spiciness that differs from the traditional burning sensation. This spicy tofu recipe is completely on a different level. This is possible the best tofu dish created.
This is possibly the easiest Chinese dish to make considering that it is so adjustable. All of the measurements are to my taste, so definitely adjust if needed. It may seem like this dish will take many steps, but it’s actually as easy as making pasta for dinner if not easier.
I honestly think everyone is so obsessed with measurements to the point where they forget that the most important part of any recipe is themselves– this is not a wholesome cute moment, so keep on reading but do smile cause you look cute when you smile 😉 – If you ask Asian aunties how to cook Asian dishes, they will just tell you the ingredients, the process, and what color it should look like. They don’t actually use measurements. Only Aga Aga, which literally doesn’t mean anything in any language, it just means to add based on what you feel.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Mapo Tofu
Ingredients
- 4 Tbsp Oil (More or Less, it doesn’t really matter)
- 6 Clove Garlic (Minced)
- 1 Tbsp Ginger (Minced)
- 6 Red Chili Peppers (Minced, Remove some seeds to reduce spiciness if wanted)
- 1 Bird’s Eye Chili (Optional)
- 2 Tsp Sichuan Peppercorn (Grinded)
- 1 Stalk Scallion (Sliced)
- 4 C Dashi Stock (Any Stock can be substitute, add more if needed)
- 1 Lb Silken Tofu (Cubed)
- ¾ Lb Ground Pork (Adjust to taste)
- 3 Tbsp Chili Black Bean Sauce or Chili Oil (Adjust to taste)
- 1.5 Tbsp Soy Sauce (Add more based on personal taste
- 1 Tsp Black Pepper
- 1 Tbsp Chili Oil (Optional)
- 1 Tsp Sesame Oil (Optional)
- 3 Oz Slurry (1 Tsp Cornstarch Mixed with 3 oz Cold Water)
- Some White Rice (Cooked, make as much as you want to eat)
Instructions
- Add Oil to a Medium High Heat pan and toast Garlic, Ginger, and Red Chili Pepper together until they become golden brown.
- Reduce heat and add in the Ground Pork. Break it into little bits of meat, then add in the Chili Black Bean Sauce and Chili Oil (optional). Sear the meat with the sauces for a little bit to infuse the flavors.
- Add in the Stock and Pepper, then bring to a boil. Add in more Chili Oil if wanted. Reduce the heat to low and add in the Slurry. Let it simmer until it has thickened a little. Add in Tofu and gently use a spatula to spread the sauce over the Tofu. Let everything Simmer for another 5 minutes or until it becomes a sauce. Add more water if needed to thin out the sauce.
- Pour over Rice and garnish with Scallions, Pepper, and Chili Oil if wanted
Notes
In-Depth Recipe
Mapo Tofu
1. Add Oil to a Medium High Heat pan and toast Garlic, Ginger, and Red Chili Pepper together until they become golden brown. You can always add more oil or add less oil to make it healthier or more flavorful. When toasting the spices with oil, also called tempering, don’t temper in the Sichuan Peppercorn as they will lose aroma in hot oil. Add the Sichuan Peppercorn after the stock has been added. Tempering the spices will help release and develop more of the flavors and spiciness. Reduce the spiciness by increasing or reducing the amount of spices used.
2. Reduce heat and add in the Ground Pork. Break it into little bits of meat, then add in the Chili Black Bean Sauce and Chili Oil (optional). Sear the meat with the sauces for a little bit to infuse the flavors.
3. Add in the Stock and Black Pepper, then bring to a boil. I prefer Dashi Stock–it gives it a Japanese Twist– as it is more umami, but you can substitute it with any other stocks. Add in more Chili Oil if wanted. Reduce the heat to low and add in the Slurry. Let it simmer until it has thickened a little. Add in Tofu and gently use a spatula to spread the sauce over the Tofu. Let everything Simmer for another 5 minutes or until it becomes the desired thickness. Add more water if needed to thin out the sauce.
4. Pour over Rice and garnish with Scallions, Pepper, and Chili Oil if wanted.
