Mapo Tofu, the Authentic Way (麻婆豆腐)
Ingredients
- 600 gregular tofu)
soft or medium firm (see note 1
- 1 tspsalt
- 2 tbspneutral cooking oil
- 100 gbeef
- 1 tspginger
- 2 tbspSichuan chilli bean paste
see note 2
- 1 tbspfermented black beans
rinsed and chopped
- 1 tbspground chilli ( or chilli flakes (or
- 1 tbspgarlic
- 1 tbspShaoxing rice wine
- 400 mlwater
- 2 tbspcornstarch
mixed with 3 tablespoons water
- ½ tspground Sichuan pepper (or
- 1 stalkscallions
finely chopped
Directions
Blanch
- 1
Cut the tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with water. Add the salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.
Fry
- 1
Heat up an empty wok until hot then add the oil. Put in minced meat, along with minced ginger. Stir fry over high heat until the meat becomes pale.
- 2
Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.
Braise
- 1
Pour in Shaoxing rice wine and 400ml (1¾ cup) of water or unsalted stock. Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).
- 2
Turn the heat down to medium. Add half of the cornstarch water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.
- 3
Once the sauce becomes just thick enough to coat the spatula, add ground Sichuan pepper and chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.
Mapo Tofu, the Authentic Way (麻婆豆腐)
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Based on 120 ratings
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About this Recipe
Craving the bold, tongue-tingling flavors of authentic Sichuan cuisine at home? This Mapo Tofu recipe (麻婆豆腐) delivers a truly remarkable culinary experience, bringing restaurant-quality spice and tender tofu directly to your table with minimal fuss.
What sets this Mapo Tofu apart is its commitment to traditional ingredients that build profound depth and the iconic mala sensation. By featuring robust flavors from sichuan chilli bean paste, fermented black beans, and generous amounts of ground Sichuan pepper, this recipe achieves a complexity far beyond typical takeout versions. It’s an exploration of genuine Sichuanese taste that’s both vibrant and deeply satisfying.
Prepare your senses for a symphony of textures and tastes. You'll enjoy velvety, tender tofu cubes generously coated in a rich, deeply savory, and fiery sauce. This luscious sauce boasts the distinctive mala (numbing-spicy) sensation that Sichuan pepper is famous for, creating an exhilarating dance on your palate. The addition of savory minced beef (or pork) provides a hearty, umami counterpoint, ensuring each spoonful is balanced and utterly satisfying. Despite its gourmet appeal, this dish is surprisingly approachable, making authentic Sichuan cooking accessible to any home cook.
This recipe is quite versatile if you wish to adapt it. You can easily swap the minced beef for minced pork, or for a delightful vegetarian version, simply omit the meat entirely and perhaps add more tofu or some sliced mushrooms for extra texture. Feel free to adjust the amount of ground chili and ground Sichuan pepper to suit your personal preference for heat and numbing intensity. If you don't have Shaoxing rice wine, a dry sherry can be a passable substitute for adding a similar aromatic depth.
Serve this fiery and flavorful Mapo Tofu piping hot over a generous bed of steamed white rice, allowing the rice to soak up every drop of the incredible sauce. It's a fantastic main course perfect for a cozy weeknight dinner or for impressing guests with a taste of true Sichuan culinary artistry.