Finished dish photo of Mapo Tofu

Mapo Tofu

The ultimate combination of fermented bean paste and Sichuan peppercorns

Time:15~30 minutes
Difficulty:Easy

Ingredients

Main ingredientsto taste
Tofu400g
Side ingredientsto taste
Minced beef or pork60g
Garlic sprouts or scallionsas needed
Seasoningsto taste
Ginger10g
Garlic10g
Scallions5g
Fermented bean paste (Doubanjiang)25g (1.5 tbsp)
Fermented black beans (Douchi)5g
Cooking wine5g (1 tsp)
Light soy sauce5g (1 tsp)
Dark soy sauce3g (0.5 tsp)
Sugar2.5g (0.5 tsp)
Chili powder3g (1 tsp)
Sichuan peppercorn powder2.5g (1 tsp)
Sichuan peppercorn oil1g (0.25 tsp)
Potato starch6g (0.5 tbsp)
Water (for starch mixture)30ml
Water (for broth)150ml

Steps

1

Cut 400g of silken tofu into cubes. Silken tofu doesn't need blanching, but other types do (Tip 1, Tip 2)

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2

Side ingredients: 1. 60g minced beef 2. Garlic sprouts (garlic leaves) cut into scallion-like pieces. If unavailable, use scallions.

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3

3g chili powder, 2.5g Sichuan peppercorn powder (1:1 by volume, adjust proportionally to taste)

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4

Mix 5g cooking wine, 5g light soy sauce, 3g dark soy sauce, and 2.5g sugar in a bowl

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5

Mix 6g potato starch with 40ml water to make starch slurry

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6

Prepare 1g Sichuan peppercorn oil

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7

Heat 50ml vegetable oil in a pan, add minced meat to cold oil in a cold pan, stir-fry over medium heat (Tip 3, Tip 4)

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8

When meat separates and begins to turn white, add ginger, garlic, and scallions, stir-fry together (Tip 5)

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9

When meat loses moisture and turns slightly yellow, add fermented bean paste, chili powder, and half the Sichuan peppercorn powder, stir-fry until red oil appears

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10

Add the prepared sauce mixture, stir briefly

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11

Add 150ml water

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12

After boiling, remove ginger, garlic and scallions

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13

Add tofu, cook for 2 minutes

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14

Add starch slurry in three portions (stir well before each addition)

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15

After each starch addition, gently push tofu from bottom until slurry is absorbed, then add next portion

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16

Finally reduce heat, add 1g Sichuan peppercorn oil, gently mix (Tip 6)

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17

First sprinkle garlic sprouts or scallions, then remaining Sichuan peppercorn powder, done

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Cooking Tips

1. Use silken tofu or other soft/medium/firm tofu. Silken tofu doesn't need blanching, while other types should be blanched to set shape and remove odor. Method: add 1 tsp salt to boiling water, blanch tofu for 1-2 minutes. 2. Before cutting, plan how many cuts to make in each direction. Lightly mark cutting lines with knife edge before making cuts. Always cut horizontally first, then vertically. Aim for perfect cubes. 3. Use at least 50ml oil. Less oil won't adequately extract flavors from fat-soluble fermented bean paste, Sichuan peppercorn and chili powder, making dish dry. 4. Cold oil in cold pan prevents meat from clumping immediately. 5. Meat goes through stages: turning white, releasing water (sizzling sound), drying out (quieter sound), shrinking and darkening. Stop when slightly golden. 6. Sichuan peppercorn oil enhances flavor but don't overuse. If unavailable, supplement with more Sichuan peppercorn powder. 7. Don't add chili oil or other flavored oils (like scallion oil) to avoid overpowering main flavors.