Mapo Tofu (麻婆豆腐) is another classic dish from Sichuan province as old as the Qing Dynasty. You can find this popular selection in Chinese restaurants around the world. Over the centuries, cooks have developed many variations, but the essence of Mapo Tofu has not changed.
When properly made, the spicy sensation dances across the tongue and lips in a fulfilling way that calls for another mouthful, and another!
Tofu
Tofu is made of bean curd and it comes in many textures. For Mapo Tofu, it is best to use a Firm Tofu, which is same as in my recipe for Easy Fried Tofu with Green Onions. You can use Silken Tofu of course, but my preference is for a spongy Firm Tofu.
Meat
Traditionally, Chinese chefs use ground beef in this dish. Today there is more experimentation and it is increasingly common to use ground pork and even chicken. In this recipe, I prefer ground pork. If you are a vegetarian, you can substitute Mushrooms and Green Onions.
The Key Spicy Sauce
The key spicy sauce to make the authentic Mapo Tofu is called Chili Bean Sauce (Doubanjiang 豆瓣酱), as shown in the ingredient picture below. This Chili Bean Sauce is a must-have for making Mapo Tofu. Without it, too much authenticity is lost and, in my opinion, the dish cannot reach the taste required for the name Mapo Tofu!
Here are the Ingredients:
Here is the Recipe:
The Devil’s Mapo Tofu, A Taste of Sichuan 麻婆豆腐
Ingredients
- 400 g / 14 oz Firm Tofu
- 1/2 tsp Salt
- 120 g / 4 oz Pork, ground
- 1 Green part of the Green Onion
- 2 tbsp Chili Bean Sauce
- 3 Dried Long Red Peppers, cut in small pieces
- 1 tsp Sichuan Peppercorns
- 200 ml Water
- 1 tsp Chili Oil
Seasonings
- Pinch of Salt
- 1/2 tsp Chicken Bouillon
- 1 tsp Sugar
- 1/2 tsp Dark Soy Sauce
Starch Water
- 1/2 tbsp Cornstarch
- 1/3 cup / 80 ml Water
Instructions
- Cut the Tofu in small cubes and place in a bowl. Add the Salt and hot Water (90 C). Soak the Tofu for 5 minutes and then drain.
- Chop the pork in smaller pieces and use a food processor to help grind the meat (If you buy the ground pork from the supermarket, skip this step.)
- In a frying pan, heat up the oil on medium-high heat. Add the Dried Red Peppers and Sichuan Peppercorns and fry for about 1 minute. Then use a mortar and pestle to grind the peppers. Set aside.
- In a wok, add 1 tbsp of Vegetable Oil on medium-high heat. Then add the Ground Pork and cook for about 2 minutes until the color changes to a light brown.
- Add the Chili Bean Sauce and stir with the pork for about 30 seconds until the pork is well coated.
- Add the Water and turn the heat down to medium-low. Add all Seasonings: Salt, Chicken Bouillon, Sugar, and Dark Soy Sauce. Stir well.
- Add the Tofu and mix well with the sauce. Cook the Tofu for approximately 5 minutes on medium-low heat.
- During the 5 minutes cooking time, add 3 tbsp of Starch Water one spoonful at a time every 30 seconds.
- Before serving, add the Chili Oil, ground Peppers, and green parts of the Onions for garnish.
Video
Notes
- In traditional Chinese cooking, without a food processor, we normally use two big knifes to chop the meat into ground meat- which sometimes I will do to get in touch with my ancestors and current family members too!
- For a more spicy taste, add one or two tsp of Chili Flakes.
Mapo Tofu (麻婆豆腐) is enhanced by steamed rice. If you are sharing with others, use a spoon to put a cube or two of Tofu on your plate. Be sure to get some sauce too so that the rice absorbs the flavors, all soft and tender. Because Mapo Tofu numbs your mouth and gums, the rice takes away some of heat.
The tastes and textures complement each other superbly. The smells and tasty joys of Sichuan food street cultures arrive at your dining table with each mouthful of this devilish creation!
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DK
I always love a classic Sichuan Mapo Tofu dish! It looks truly authentic to me. Thank you for sharing this great recipe Haini.
Hi Amy, it’s nice to see you here. This Devil’s Mapo Tofu is a popular and classic Sichuan dish. You should definitely give it a try! It’s easy to make at home. I hope you enjoy making it!
Like!! Thank you for publishing this awesome article.