Szechuan Spicy Mapo Tofu by Chef Chen
Experience a culinary masterpiece with Chef Chen's Szechuan Spicy Mapo Tofu, a dish steeped in tradition and packed with bold flavors. Celebrated for its impeccable balance of spicy, savory, and umami, this recipe pays homage to Chef Chen Kenichi, a renowned figure in Chinese cuisine and the father of Mapo Doufu in Japan. Sourced from recipes hinting at Chef Chen’s inventive spirit on Iron Chef, this dish combines regular tofu, ground pork, and a medley of authentic Chinese sauces, showcasing the essence of Szechuan cooking. Perfectly paired with steaming white rice, this soupy dish tantalizes the palate and warms the soul, making it an inevitable favorite for both those new to Szechuan cuisine and seasoned enthusiasts seeking a fiery kick.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Regular tofu
15-16 ounces (Cut into 1-inch cubes)
Salt
1/2 teaspoon (For parboiling tofu)
Water
As needed (For boiling tofu)
Ground pork
3 ounces (No preparation needed)
Green garlic chives (nira)
1/2 cup (Chopped into 1/2-inch pieces)
Vegetable oil
2 tablespoons (For cooking)
Chinese chili bean sauce (toubanjan)
1 tablespoon (No preparation needed)
Chinese brown bean sauce (tenmienjan)
1 tablespoon (No preparation needed)
Fermented black beans
2 teaspoons (Chopped finely)
Ichimi togarashi (or minced dried red chili pepper)
1/4-1/2 teaspoon (Optional, based on spice preference)
Chili oil
1 teaspoon (For flavor)
Chicken stock
3/4 cup (No preparation needed)
Sake (or dry sherry)
1 tablespoon (No preparation needed)
Soy sauce
1 teaspoon (No preparation needed)
Sesame oil
1 teaspoon (No preparation needed)
Szechuan peppercorn (optional)
1 tablespoon (Use if desired)
Cornstarch
1 tablespoon (For thickening)
Water
1 tablespoon (For cornstarch slurry)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chef Chen's Szechuan Spicy Mapo Tofu?
It is a traditional Szechuan dish that balances spicy, savory, and umami flavors, popularized by the legendary Chef Chen Kenichi.
Who is the chef behind this Mapo Tofu recipe?
This recipe is inspired by Chef Chen Kenichi, a renowned figure in Chinese cuisine and the person credited with introducing Mapo Doufu to Japan.
What type of tofu is recommended for this recipe?
The recipe calls for 15-16 ounces of regular tofu, which is firm enough to hold its shape while remaining tender.
How should the tofu be prepared before cooking?
The tofu should be cut into 1-inch cubes and parboiled in water with 1/2 teaspoon of salt.
What kind of meat is used in this Mapo Tofu?
The recipe uses 3 ounces of ground pork to provide a savory base and texture.
What are green garlic chives (nira)?
Green garlic chives, or nira, are aromatic greens that add a mild garlic-onion flavor to the dish.
What is Toubanjan?
Toubanjan is a Chinese chili bean sauce that acts as the primary source of heat and depth in the recipe.
What is Tenmienjan?
Tenmienjan is a Chinese brown bean sauce that adds a sweet and savory complexity to the sauce.
Why are fermented black beans used in the recipe?
Fermented black beans are chopped finely and added to provide an intense, salty umami punch.
Can I substitute the ground pork?
Yes, while pork is traditional, you can substitute it with ground beef or finely chopped mushrooms for a different flavor.
What is Ichimi Togarashi?
Ichimi Togarashi is a ground red chili pepper used to adjust the spice level according to your preference.
How do I thicken the Mapo Tofu sauce?
The sauce is thickened using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water.
What is the purpose of Szechuan peppercorns?
Szechuan peppercorns provide the signature 'ma' or numbing sensation that is characteristic of authentic Szechuan cuisine.
What can I use as a substitute for Sake?
If you do not have Sake, dry sherry is a suitable alternative for this recipe.
How many ingredients are in this Mapo Tofu recipe?
There are a total of 18 ingredients used to create this complex and flavorful dish.
What is the best way to serve Mapo Tofu?
This soupy and flavorful dish is best served over a bowl of steaming hot white rice.
Is this Mapo Tofu recipe spicy?
Yes, it is designed to be spicy, utilizing chili bean sauce, chili oil, and chili peppers, but the heat can be adjusted.
What role does chicken stock play in the dish?
Chicken stock serves as the liquid base, creating a rich and savory 'soupy' consistency.
Why is the tofu parboiled in salt water?
Parboiling tofu in salted water seasons the tofu and helps it retain its shape so it does not break during stir-frying.
Is sesame oil used for cooking or finishing?
Sesame oil is used as a finishing oil to add a nutty aroma and sheen to the final dish.
Can I make this dish vegetarian?
To make it vegetarian, omit the pork (or use mushrooms) and replace the chicken stock with vegetable stock.
What kind of oil should be used for the base cooking?
Vegetable oil is used to fry the aromatics and the ground pork.
What are the primary flavors of Chef Chen's Mapo Tofu?
The dish is celebrated for its impeccable balance of spicy, savory, and umami flavors.
How much tofu is required?
The recipe calls for one standard block of tofu, roughly 15 to 16 ounces.
What is the texture of the final dish?
The dish has a soupy, silky texture with tender cubes of tofu and small bits of savory ground meat.
Is this an authentic Szechuan recipe?
Yes, it utilizes authentic Chinese sauces and techniques that showcase the essence of Szechuan cooking.
Can I use green onions instead of garlic chives?
Yes, if garlic chives (nira) are unavailable, chopped green onions or scallions are a common substitute.
How do I adjust the heat level?
You can adjust the heat by varying the amount of Ichimi Togarashi and Szechuan peppercorns.
What is the significance of Chef Chen Kenichi?
He was a famous 'Iron Chef' and is widely credited with popularizing Szechuan cuisine in Japan.
Is soy sauce included in the recipe?
Yes, one teaspoon of soy sauce is added to enhance the savory saltiness of the sauce.