Mapo Tofu, the Authentic Way (麻婆豆腐)

Mapo Tofu, the Authentic Way (麻婆豆腐)

from redhousespice.com
Main Course
20 min
584 kcal / serving

Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat. This recipe shows you how to make Mapo tofu the authentic way.

Ingredients

  • 600 gregular tofu (soft or medium firm (see note 1
  • 1 teaspoonsalt
  • 2 tablespoonneutral cooking oil
  • 100 gminced beef (or pork
  • 1 teaspoonminced ginger
  • 2 tablespoonsichuan chilli bean paste (see note 2
  • 1 tablespoonfermented black beans (rinsed and chopped
  • 1 tablespoonground chilli ( or chilli flakes (or to taste
  • 1 tablespoonminced garlic
  • 1 tablespoonshaoxing rice wine
  • 400 mlwater (or unsalted stock
  • 2 tablespooncornstarch (mixed with 3 tablespoons water
  • ½ teaspoonground sichuan pepper (or to taste
  • 1stalk scallions (finely chopped

Directions

Blanch

  1. 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. 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. 2

    Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.

Braise

  1. 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. 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. 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.