Authentic Szechuan Mapo Tofu
Experience the bold and spicy flavors of Szechuan cuisine with this authentic Mapo Tofu recipe. Known as 'pockmarked grandmother beancurd,' this dish combines silky tofu with savory ground pork, fermented black beans, and a kick of chili bean paste. The contrast of textures and flavors will tantalize your taste buds and transport you to the vibrant streets of Chengdu. Perfect for serving over steamed rice, this vegetarian-friendly option can also be made completely plant-based by substituting the pork with mushrooms or other protein alternatives.
N/A
Servings
112.5
Calories
14
Ingredients
Ingredients
Tapioca starch
1.5 tablespoons (Can substitute with cornstarch)
Soy sauce
2 tablespoons (Use regular soy sauce)
Ground pork
1/4 lb (Marinate before use)
Regular tofu (medium firmness)
1 lb (Cut into cubes and blanch)
Leeks or green onions
1 (Chop into short lengths)
Salt
1/4 teaspoon
Chinese preserved black bean
1 teaspoon (Mash before adding to the mixture)
Chili bean paste
1 tablespoon
Chicken stock or broth
3 tablespoons
Cornstarch
1 tablespoon (Mix with water and soy sauce)
Water
2 tablespoons
Light soy sauce
2 tablespoons
Freshly ground Szechuan pepper
To taste
Cooking oil
2 tablespoons (For stir-frying)
Instructions
1
In a bowl, mix together the tapioca starch, light soy sauce, and ground pork. Let it marinate for about 20 minutes to enhance the flavor.
2
While the pork is marinating, cut the medium-firm tofu into 1/2 inch (1 cm) square cubes. Blanch the tofu by carefully dropping it into boiling water for 2-3 minutes to firm it up and rid it of any excess moisture. Once done, remove the tofu and drain it gently.
3
Chop the leek or green onions into short lengths, making sure to use both the green and white parts for added flavor.
4
In a hot wok, add the oil. Once heated, add the marinated pork, cooking until it darkens in color and becomes fragrant. Stir in the salt and add the mashed fermented black beans, stirring until fully integrated with the pork.
5
Next, stir in the chili bean paste, followed by the chicken stock. Gently fold in the blanched tofu and chopped leeks or green onions, ensuring the tofu is well coated with the sauce.
6
Reduce the heat and simmer for 3-4 minutes, allowing the flavors to meld.
7
In a small bowl, combine the cornstarch, water, and light soy sauce to create a slurry. Pour this mixture into the wok, stirring gently to thicken the sauce without breaking the tofu.
8
Serve the dish hot, garnished with freshly ground Szechuan pepper for an extra layer of flavor and a delightful numbing sensation.
Nutrition Information
6.25g
Fat
8.75g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mapo Tofu?
Mapo Tofu is a classic Szechuan dish consisting of tofu set in a spicy, savory sauce, typically made with chili bean paste, fermented black beans, and ground meat.
What does the name Mapo Tofu mean?
Mapo Tofu is often translated as 'pockmarked grandmother beancurd,' named after the legendary creator of the dish.
How can I make this Mapo Tofu recipe vegetarian?
You can make it vegetarian or plant-based by substituting the ground pork with finely chopped mushrooms or other protein alternatives.
What type of tofu is best for Mapo Tofu?
Medium-firm (regular) tofu is ideal as it provides a silky texture while still holding its shape during cooking.
Why should I blanch the tofu?
Blanching the tofu in boiling water for 2-3 minutes firms it up and removes excess moisture, preventing it from breaking easily in the wok.
Can I substitute tapioca starch?
Yes, you can substitute tapioca starch with cornstarch for both the marinade and the thickening slurry.
How long should the pork marinate?
The ground pork should marinate for about 20 minutes with tapioca starch and soy sauce to enhance its flavor.
What are fermented black beans?
Also known as Chinese preserved black beans, they are salted and fermented soybeans that add a deep, savory umami flavor to the dish.
What is chili bean paste?
Chili bean paste, or Doubanjiang, is a fermented sauce made from broad beans and chili peppers, serving as the primary flavor base for Mapo Tofu.
How do I get the signature numbing sensation?
The numbing sensation, known as 'ma,' comes from adding freshly ground Szechuan pepper as a garnish at the end.
What is the purpose of the cornstarch slurry?
The slurry, made of cornstarch, water, and soy sauce, is added at the end to thicken the sauce into a glossy coating for the tofu.
How do I prevent the tofu from breaking?
Fold the tofu gently into the sauce rather than stirring vigorously, and ensure it has been blanched beforehand to improve its structural integrity.
What should I serve with Mapo Tofu?
It is best served hot over a bowl of steamed white rice to soak up the flavorful sauce.
How many calories are in this recipe?
This recipe contains approximately 112.5 calories per serving.
How much protein is in a serving?
There are 7.5g of protein per serving in this Mapo Tofu recipe.
What is the fat content per serving?
The fat content is 6.25g per serving.
How many carbohydrates are in this dish?
There are 8.75g of carbohydrates per serving.
What part of the leeks or green onions should I use?
You should use both the green and white parts for a full range of flavor and color.
How long does the dish need to simmer?
After adding the stock and tofu, let it simmer for 3-4 minutes to allow the flavors to meld.
Can I use chicken broth instead of stock?
Yes, the recipe uses 3 tablespoons of chicken stock or broth.
What oil is best for stir-frying Mapo Tofu?
Any neutral cooking oil with a high smoke point works well for this stir-fry.
How much ground pork is required?
The recipe calls for 1/4 lb of ground pork.
What size should the tofu cubes be?
The tofu should be cut into approximately 1/2 inch (1 cm) square cubes.
Is this recipe spicy?
Yes, the combination of chili bean paste and Szechuan pepper provides a bold and spicy heat.
How many ingredients are in this recipe?
There are 14 ingredients in total, including seasonings and oils.
Do I need to mash the fermented black beans?
Yes, the recipe recommends mashing the beans before adding them to ensure they integrate fully with the pork.
What type of soy sauce is used?
The recipe uses both light soy sauce and regular soy sauce for marinating and the final sauce.
Can I use ground beef instead of pork?
Yes, ground beef can be used as a substitute for pork, which is also common in some authentic versions.
What are the primary tags for this recipe?
Key tags include Szechuan, Mapo Tofu, spicy, Chinese cuisine, and comfort food.
Is there any sugar in this Mapo Tofu recipe?
No, this specific recipe does not list sugar as an ingredient.