Sichuan Mapo Tofu
This dish is about tension. It should be hot enough to make you slow down and numbing enough to sharpen your palate for the next bite.
Handle the tofu with patience.
Silken tofu is fragile. If you stir too aggressively, you will end up with a porridge instead of distinct cubes.
- Wok or wide skillet
- Spatula
- Small bowl for slurry
What goes in.
- 1 lbsilken tofu, cut into 3/4 inch cubes
- 1/4 lbground beef or pork
- 2 tbspdoubanjiang (fermented broad bean paste)
- 1 tbspfermented black beans, roughly chopped
- 1 tbspSichuan peppercorns, toasted and ground
- 1 tbspchili oil
- 1 cupchicken stock or water
- 2 clovesgarlic, minced
- 1 tspfresh ginger, minced
- 2 tspcornstarch mixed with 2 tbsp cold water
- 2 stalksgreen onions, sliced
Set the texture
Gently simmer the cubed tofu in salted water for two minutes before adding it to the sauce. This warms the center and firms the exterior so it holds its shape during the final cook.
The method.
Blanch the tofu
Bring a pot of salted water to a boil. Slide the tofu cubes in and simmer gently for 2 minutes. Drain carefully and set aside.
Fry the meat
Heat a tablespoon of oil in a wok over medium-high heat. Add the ground meat and fry until it is crisp and brown.
Develop the base
Push the meat to the side. Add the doubanjiang and fermented black beans to the oil. Cook for 30 seconds until the oil turns bright red.
Aromatics
Stir in the garlic and ginger. Cook for another 30 seconds until fragrant, then add the stock.
Simmer
Slide the tofu into the liquid. Bring to a gentle simmer for 3 minutes to allow the tofu to absorb the sauce.
Thicken and finish
Slowly pour in the cornstarch slurry while gently shaking the pan. Once the sauce turns glossy and thick, fold in the chili oil and half the green onions.
Serve
Transfer to a shallow bowl and dust generously with the ground Sichuan peppercorns and remaining green onions.
Other turns to take.
Vegetarian
Replace the meat with finely chopped shiitake mushrooms for a deep, earthy result.
When it doesn't go to plan.
Use a gentle hand; if you need to move the tofu, use the flat of your spatula to push it rather than stirring.
The oil color is the indicator; if your doubanjiang hasn't turned the oil vibrant red, keep cooking it a bit longer.
Do not skip the cornstarch slurry; it is what creates the sauce that clings to the tofu.
The ones that keep coming up.
Can I use firm tofu instead?
You can, but it changes the experience. Silken tofu provides the signature soft contrast against the spicy sauce.
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