Mapo Tofu

Introduction

Mapo Tofu is a classic dish from the Sichuan province of China, known for its bold and spicy flavors. The name "Mapo" comes from two Chinese characters: "Ma" meaning "pockmarked," and "Po" an old woman or grandmother. It is believed that the dish was created by a pockmarked old woman running a small restaurant in Chengdu during the Qing Dynasty. This dish perfectly balances savory, spicy, and numbing sensations, and has become a beloved staple in Chinese cuisine worldwide.

Ingredients

• 1 block of firm tofu
• 200g ground pork
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon douchi (fermented black beans)
• 1 tablespoon Sichuan chili flakes
• 1 teaspoon Sichuan peppercorns
• 1 cup chicken stock
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 2 stalks green onions, chopped
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons cooking oil
• 1 teaspoon sugar

Preparation

Preparing the Ingredients

Begin by chopping the tofu into small cubes, approximately 1 inch across. This will help them absorb the flavors of the sauce. Finely mince the garlic and ginger. Chop the green onions into thin slices, separating the white parts from the green.

Marinating the Pork

In a medium bowl, mix the ground pork with a tablespoon of soy sauce and set aside to marinate for about 10 minutes. This step enhances the pork's flavor and tenderness when cooked.

Cooking Instructions

Step 1: Frying the Pork

Heat a large pan or wok over medium heat and add the cooking oil. Once hot, add the marinated pork, stirring constantly until it turns a light brown color. Remove the pork from the pan and set aside.

Step 2: Building the Sauce

In the same pan, add more cooking oil if necessary. Add the doubanjiang and douchi, stirring continuously for about 30 seconds. Add in the minced garlic and ginger, followed by the white parts of the green onions. Sauté until fragrant.

Step 3: Simmering the Dish

Pour in the chicken stock and bring it to a gentle simmer. Next, add the tofu cubes gently, ensuring each piece is submerged in the rich sauce. Add the browned pork back to the pan.

Step 4: Thickening the Sauce

Stir in the soy sauce and sugar to balance the flavors. Gradually stir in the cornstarch slurry, allowing the sauce to thicken. Make sure to mix gently to avoid breaking the tofu pieces. Continue cooking for approximately 3-5 minutes.

Step 5: Finishing Touches

Crush the Sichuan peppercorns lightly to release their aromatic oils, and sprinkle over the dish. Add the Sichuan chili flakes as desired for additional heat. Finally, toss in the green parts of the green onions, giving the dish a fresh burst of color.

Set your cooking timer to ensure perfect texture and flavor.

Serving Suggestions

Mapo Tofu is best enjoyed with steamed white rice, which absorbs the bold, spicy sauce. It pairs well with lightly sautéed greens or a simple cucumber salad to balance the heat.

Conclusion

With its tantalizing blend of spicy, savory, and aromatic flavors, Mapo Tofu is a culinary adventure for your taste buds. Whether you're a lover of spicy dishes or exploring Sichuan cuisine for the first time, this dish promises an authentic and delightful experience, right from the comfort of your kitchen.

Enjoy Your Meal

Now it's time to indulge in your homemade Mapo Tofu. Gather around the table with family or friends, share stories, and savor every bite of this fiery and comforting dish.