Mapo Tofu is a legendary Sichuan dish that perfectly embodies the region’s bold ‘mala’ flavor profile – simultaneously spicy and numbing. Originating in Chengdu during the late Qing dynasty, this dish was reportedly created by a pockmarked (má pó) woman who ran a small restaurant. The combination of soft tofu, ground pork, chili oil, and Sichuan peppercorns creates an explosively flavorful experience that represents the heart of Sichuan cuisine.
Ingredients
- 1 block soft tofu (14 oz), cut into 1-inch cubes
- 1/2 pound ground pork
- 3 tablespoons doubanjiang (spicy bean paste)
- 2 tablespoons Sichuan chili oil
- 2 tablespoons soy sauce
- 1 tablespoon Sichuan peppercorns, ground
- 3 cloves garlic, minced
- 2 inches fresh ginger, minced
- 2 green onions, chopped
- 1/2 cup chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Instructions
- Prepare all ingredients by cutting tofu, mincing garlic and ginger, and grinding Sichuan peppercorns. This mise en place is crucial for quick and even cooking.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook until browned, breaking into small pieces, about 5-6 minutes.
- Add minced garlic, ginger, and doubanjiang. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the ingredients.
- Pour in chicken stock and gently add tofu cubes, stirring carefully to avoid breaking the delicate tofu.
- Simmer the mixture for 3-4 minutes, allowing the tofu to absorb the flavors.
- Mix cornstarch with a little water to create a slurry, then add to the wok to thicken the sauce.
- Sprinkle ground Sichuan peppercorns and soy sauce over the dish, stirring gently.
- Cook for an additional 2 minutes until the sauce is glossy and slightly thickened.
- Garnish with chopped green onions and an extra drizzle of Sichuan chili oil.
- Serve immediately with steamed white rice.
Chef Tips
- Use soft tofu for the most authentic texture – it should be delicate and almost silky
- Can substitute ground beef or chicken for pork if desired
- Store leftovers in an airtight container for up to 2 days
- Be careful not to overcook tofu – it should remain tender
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