Mapo Tofu, a Sichuan classic, brings together firm tofu, richly caramelized ground pork, and a spicy, numbing sauce featuring Sichuan peppercorns and fermented black beans. This iconic dish harmonizes bold flavors—spicy, savory, and umami—in a comforting blend, showcasing the distinctive taste of Chinese cuisine. Serve it over steamed rice for a delightful culinary experience.
What is Mapo Tofu?
Mapo Tofu is a popular Chinese dish known for its bold and spicy flavors. It originated from the Sichuan province and has become a staple in Chinese cuisine worldwide. The dish features cubes of silken tofu cooked in a savory and spicy sauce, typically made with fermented black beans, minced meat (such as pork or beef), chili paste, and Sichuan peppercorns. The combination of numbing and spicy elements creates a distinctive flavor profile. Mapo Tofu is often garnished with green onions and served with steamed rice, making it a comforting and satisfying dish enjoyed by man.
What is "Wok Hei"?
“Wok hei,” which translates to “breath of the wok” in Cantonese, is a crucial element in Chinese cooking, including the preparation of Mapo Tofu. This term refers to the unique and complex flavors imparted to a dish by the well-seasoned wok and the high-heat cooking techniques employed. Achieving “wok hei” involves a swift and skillful stir-frying process, allowing ingredients to sear quickly at intense temperatures.
In the context of Mapo Tofu, incorporating “wok hei” enhances the overall taste profile by infusing the dish with a distinct smokiness, depth, and complexity. The brief exposure to high heat not only caramelizes and intensifies the flavors of the ingredients but also imparts a desirable wok-kissed essence. The aromatic dance between the wok and the ingredients elevates Mapo Tofu, creating a harmonious symphony of tastes and textures that distinguishes it as an authentic and flavorful dish in Chinese cuisine.
Mapo Tofu (with Pork)
Ingredients
- 1 tsp Sichuan peppercorn
- 4 tbsp vegetable oil
- 2 tbsp minced shallot
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 1/2 lb ground pork substitute with ground chicken, shiitake mushrooms (for a vegetarian option)
- 1 tsp sugar for caramelizing the pork
- 7 dried chili, whole chopped in half
- 2 tbsp chili bean paste (doubanjiang)
- 2 tbsp Chinese fermented black beans (douchi), rinsed and minced
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- 1 tsp chicken bouillon
- 1 cup chicken broth
- 2 tsp cornstarch mixed with 2 tablespoons water
- 1 block firm tofu, cubed 14 ounces
- 1/2 cup chopped green onion for garnish
- cooked rice for serving
Instructions
Prepare Sichuan Peppercorn
- Toast Sichuan peppercorns in a dry pan over medium heat until fragrant. Grind them into a powder using a mortar and pestle or a spice grinder.
Prepare Tofu (Optional)
- Cut the tofu into 1" cubes and steep in hot, lightly salted water while you prepare the other ingredients. This is to help the tofu absorb more of the flavour afterwards.
Cooking
- Heat vegetable oil in a wok or large pan over medium-high heat.
- Add minced shallots, garlic, and ginger. Sauté until fragrant.
- Add ground pork and 1 teaspoon of sugar. Cook until the pork is browned and caramelized.
Add Spices
- Stir in 2 tablespoons of chili bean paste (doubanjiang), ground Sichuan peppercorns, and dried chilis. Cook for a minute.
Add Sauces
- Add minced Chinese fermented black beans (douchi). Cook for a minute.
- Add soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, and chicken bouillon.
Add Broth
- Pour in chicken or vegetable broth. Bring to a gentle simmer.
Incorporate Tofu
- Add drained cubed tofu and gently stir to coat it with the sauce.
Thicken Sauce
- In a small bowl, mix cornstarch with water to create a slurry.
- Slowly pour the cornstarch mixture into the wok, stirring gently to thicken the sauce.
Simmer
- Let it simmer for a few more minutes until the tofu is heated through, and the sauce has thickened.
Garnish and Serve!
- Garnish with chopped green onions.
- Serve the Mapo Tofu over steamed rice and enjoy!
Notes
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
