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 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.
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
Use more or less oil. Using more oil will make the recipe 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
Chili Black Bean Sauce is labeled as 辣豆豉酱 in Chinese.
Adjust the spiciness by reducing or adding more of the spicy elements such as Peppers. Dried Red Chili Peppers can be used as well as Birds Eye Chili Pepper or any Spicy Peppers.
Dashi Stock can be substituted with any other stock or even with water, although I prefer Dashi Stock. It gives it like a Japanese Twist
The Slurry can be made by mixing 1 Tsp Cornstarch with 3 oz Cold Water. Use cold water first to prevent the cornstarch from clumping up.
Add more or less liquid to thin or thicken out the sauce
Recipe inspired and adapted from the Woks of Life