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Mapo Tofu
Sichuan's iconic dish - silky tofu in a fiery, savory sauce with ground pork, fermented chili bean paste (doubanjiang), and mouth-numbing Sichuan peppercorns. A true taste of Sichuanese home cooking.
๐ง ์ฌ๋ฃ
- 400 g Silken tofu(Look for soft or silken tofu for the best texture. Firm tofu can be used but will change the mouthfeel.)
- 150 g Ground pork(Can substitute with ground beef or chicken. For a vegetarian version, use finely chopped shiitake mushrooms.)
- 2 tbsp Doubanjiang (Sichuan chili bean paste)(This is the soul of Mapo Tofu. Pixian doubanjiang is highly recommended for its depth of flavor and vibrant red color.)
- 1 tbsp Fermented black beans (douchi)(Rinse and lightly chop them to release more flavor.)
- 1 tbsp Sichuan peppercorns(Whole peppercorns. Toast and grind just before use for maximum aroma and numbing sensation.)
- 4 cloves Garlic(Minced.)
- 1 tbsp Ginger(Minced.)
- 4 stalks Scallions(White and green parts separated. White parts minced, green parts thinly sliced for garnish.)
- 240 ml Chicken stock or water(Low-sodium chicken stock is preferred to control saltiness.)
- 2 tbsp Cornstarch slurry(Mix 2 tbsp cornstarch with 3 tbsp cold water until smooth. Used for thickening.)
- 2 tbsp Cooking oil(Neutral oil like vegetable or canola.)
- 1 tsp Soy sauce(Optional, for added umami.)
- 1/2 tsp Sugar(Optional, to balance the flavors.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the tofu: Gently cut the silken tofu into 1-inch cubes. Bring a small pot of water to a boil with 1 tsp salt. Carefully add the tofu cubes and blanch for 1-2 minutes. This helps to firm them up slightly and remove any raw taste. Drain very gently using a fine-mesh sieve and set aside.
โฑ๏ธ 5 minutes - 2
Prepare the aromatics and peppercorns: Mince the garlic, ginger, and the white parts of the scallions. If using whole Sichuan peppercorns, toast them in a dry skillet over medium-low heat for 1-2 minutes until fragrant, then grind them finely using a spice grinder or mortar and pestle. Set aside.
โฑ๏ธ 5 minutes - 3
Cook the pork and aromatics: Heat the cooking oil in a wok or large skillet over medium-high heat until shimmering. Add the ground pork and stir-fry, breaking it up with a spatula, until it's crumbly and lightly browned, about 3-4 minutes. Push the pork to one side of the wok.
โฑ๏ธ 4 minutes - 4
Add the flavor base: To the hot oil in the wok, add the doubanjiang, minced fermented black beans, minced garlic, minced ginger, and minced white scallion parts. Stir-fry for 1-2 minutes until the doubanjiang darkens in color and releases its fragrance, and the oil turns a vibrant red. Be careful not to burn the aromatics.
โฑ๏ธ 2 minutes - 5
Combine and simmer: Stir the pork back into the aromatic mixture. Pour in the chicken stock (or water). Add soy sauce and sugar if using. Bring the mixture to a gentle simmer.
โฑ๏ธ 1 minute - 6
Add tofu and thicken: Carefully slide the blanched tofu cubes into the simmering sauce. Gently stir or shake the wok to coat the tofu without breaking it. Let it simmer for 3-5 minutes to allow the tofu to absorb the flavors. Give the cornstarch slurry a quick re-stir, then slowly drizzle it into the simmering sauce while gently stirring, until the sauce thickens to your desired consistency. It should coat the back of a spoon.
โฑ๏ธ 5 minutes - 7
Finish and serve: Remove from heat. Stir in about half of the ground Sichuan peppercorns. Taste and adjust seasoning if needed. Ladle the Mapo Tofu into a serving bowl. Garnish generously with the sliced green parts of the scallions and the remaining ground Sichuan peppercorns.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โBlanching the tofu helps it hold its shape and absorb flavors better.
- โDoubanjiang is crucial for authentic Mapo Tofu flavor. Pixian doubanjiang is the gold standard.
- โToasting and grinding Sichuan peppercorns just before use maximizes their unique numbing (mala) effect and aroma.
- โDon't over-stir the tofu once added to the sauce, as silken tofu can break easily.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Vegetarian: Omit the pork and use finely diced shiitake mushrooms sautรฉed until golden brown. You can also use firm or extra-firm tofu for a heartier texture.
- Spicier: Add a pinch of dried chili flakes or a teaspoon of chili oil along with the doubanjiang.
- Different Protein: Ground beef or chicken can be used instead of pork.