Mapo Tofu

Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect. It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat!

A HISTORY STORY: The origin of mapo tofu can be traced to 1862 during the Qing Dynasty (1644-1911) and to a couple surnamed Chen, who ran Chen Xingsheng Restaurant, a small eatery near Wanfu Bridge in north Chengdu. Unpleasantly, the mapo comes from the pock-marked face of Mrs Chen - ma meaning pock, po meaning elderly woman.

Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban, and douchi, along with minced meat, traditionally beef.

Ingredients

• 2 cloves garlic

• 1 knob ginger (1 inch, 2.5 cm)

• 2 green onions/scallions

• 14 oz soft/silken tofu (kinugoshi dofu)

• 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

Seasonings

• 2½ Tbsp doubanjiang (spicy chili bean sauce/broad bean paste) (or a mixture of 1½ Tbsp doubanjiang (non-spicy) and 1 Tbsp la doubanjiang (spicy); click here to see the package of non-spicy version)

• 2 Tbsp mirin

• 1 Tbsp miso

• 1 Tbsp oyster sauce

• ½ Tbsp soy sauce

• 1 tsp roasted sesame oil

• 1 tsp potato starch or cornstarch

• 4 Tbsp water

Instructions

1. Gather and combine all the ingredients for the seasonings (the doubanjiang, mirin, miso, oyster sauce, soy sauce, sesame oil, cornstarch, and water) in a bowl and mix well together.

2. Mince the garlic cloves and ginger finely.

3. Cut the green onions into small pieces. Drain the tofu and cut into 1-inch (2.5 cm) cubes.

4. In a large frying pan, heat the vegetable oil on medium heat and sauté the garlic and ginger. Make sure you don't burn them. Once they are fragrant, add the ground pork and break it up with a spatula or wooden spoon.

5. Once the sauce is boiling, add the tofu and gently coat it with the sauce. Stir frequently, without mashing the tofu, until it is heated through. Add the green onions and stir to incorporate just before taking the pan off the heat. Serve immediately.