Mapo Tofu is the soul of Sichuan cuisine. The tofu is tender, the minced beef is crispy, all coated in a spicy, numbing, and aromatic red oil sauce. It’s a perfect match for steamed rice.
🌴 Ingredients:
· 1 block soft tofu (about 400g, cubed)
· 100g minced beef (or minced pork)
· Garlic sprouts or scallions, as needed (chopped, for garnish)
🌴 Aromatics:
· 1.5 tbsp Doubanjiang (Pixian broad bean paste, about 20g, the soul of the dish)
· 1 tsp fermented black beans (about 10g, chopped)
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 tsp ground Sichuan peppercorn (for garnish, key for the numbing taste)
· 1 tsp chili powder (optional, for extra heat)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· 1/2 tbsp sugar (about 5g, for freshness)
· 1 tsp cornstarch (about 5g, mixed with water)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Tofu
Cut the tofu into 2cm cubes. Bring a pot of water to a boil, add a pinch of salt, blanch the tofu for 1 minute, then drain. ⚠️ Note: Adding salt firms up the tofu and removes the bean flavor. I’ve tried skipping this step, and the tofu broke apart during cooking. - Stir-fry the Meat
Heat oil in a pan, add the minced beef, and stir-fry over medium heat until it changes color and starts to crisp. ⚠️ Note: Make sure to fry until it’s crispy and the oil is rendered. I’ve tried adding water too early, and the meat ended up soggy and tasteless. - Stir-fry the Aromatics
Turn to low heat, add the Doubanjiang, fermented black beans, ginger, and garlic. Stir-fry slowly until the oil turns red and fragrant. ⚠️ Note: Keep the heat low. I’ve tried high heat before, and the Doubanjiang burned in seconds, making the whole dish bitter. - Simmer the Tofu
Add a bowl of hot water (or stock). Once boiling, add the tofu, soy sauce, and sugar. Gently push the tofu to mix. Simmer over medium heat for 2-3 minutes. ⚠️ Note: Do not stir aggressively. I’ve tried it, and the tofu turned into a mush. Always use the back of your spatula to push gently. - Thicken the Sauce
Pour in the cornstarch slurry in two batches, gently stirring until the sauce thickens and coats the tofu. ⚠️ Note: Add the slurry in two batches. I’ve tried pouring it all at once, and it formed lumps that were impossible to mix. - Serve
Turn off the heat, sprinkle with ground Sichuan peppercorn and scallions. Serve hot. ⚠️ Note: Add the ground Sichuan peppercorn after turning off the heat. I’ve tried adding it while the stove was still on, and the numbing aroma disappeared.
💡 More Savory Tofu Recipes:
If you enjoy this spicy and numbing Mapo Tofu, you should also try my [Home-style Tofu] for another delicious way to cook tofu.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
Use soft tofu and blanch it with salt. Fry the minced meat until crispy. Keep the heat low when frying the Doubanjiang. Gently push the tofu instead of stirring. Add the cornstarch slurry in two batches. Sprinkle the ground Sichuan peppercorn after turning off the heat.
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