Szechuan Spicy Tofu Delight
Szechuan Spicy Tofu Delight is a vibrant and fiery dish inspired by the traditional Ma Po Tofu, originating from the capital of Szechuan, Chengdu. This dish combines the deep umami flavors of fermented bean paste with the tingling spice of Szechuan peppercorns, creating a symphony of taste that will ignite your palate. Known for its bold, piquant notes and tender tofu cubes, this dish represents the essence of Szechuan cuisine. Perfect as a hearty meal, it serves as a harmonious balance between savory ground meat, crunchy water chestnuts, and fresh herbs. For those preferring a vegetarian version, simply omit the meat and increase the tofu for an equally tantalizing experience.
4
Servings
N/A
Calories
24
Ingredients
Ingredients
ground beef or pork
0.5 lb (none)
fresh ginger
3 inches (peeled and finely chopped)
tree ears dried mushrooms or dried shiitake mushrooms
0.25 cup (soaked, rinsed, stems removed, sliced finely)
boiling water
1 cup (for soaking mushrooms)
firm tofu
1 lb (cut into 1/2 inch cubes, blanched)
garlic cloves
6 (peeled and coarsely chopped)
canned water chestnuts
6 (rinsed and finely chopped)
green onions
4 (sliced finely)
peanut oil
3 tablespoons (for stir-frying)
brown bean sauce
2-3 teaspoons (none)
Szechwan chili sauce
2-3 teaspoons (none)
sugar
1 teaspoon (none)
light soy sauce
2 tablespoons (none)
water
0.5 cup (none)
ground roasted Szechuan peppercorns
0.5 teaspoon (to taste)
sesame oil
1 teaspoon (for finishing)
salt
to taste (none)
chopped cilantro
0.5 cup (none)
freshly cooked rice
as needed (to serve with dish)
spring onion
1 (sliced finely for marinade)
soy sauce
1 tablespoon (for marinade)
sesame oil
1 teaspoon (for marinade)
rice wine or dry sherry
2 tablespoons (for marinade)
cornstarch
2 teaspoons (for marinade)
Instructions
1
Prepare the marinade: In a medium bowl, combine 1 tablespoon of the chopped ginger, 1 sliced spring onion, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 2 tablespoons of rice wine or dry sherry, and 2 teaspoons of cornstarch. Mix until well combined.
2
Marinate the meat: Add the ground beef or pork to the marinade, stirring well to coat. Set aside for 30 minutes to allow the flavors to meld.
3
Rehydrate the mushrooms: Place the tree ears or shiitake mushrooms in a small bowl and cover with boiling water. Let soak for about 15 minutes until softened. Drain, rinse, remove hard stems, and slice finely.
4
Blanch the tofu: In a pot of boiling water, blanch the tofu cubes for 2-3 minutes. Drain and set aside.
5
Prepare the aromatic paste: Combine the remaining ginger and garlic in a blender or spice grinder to form a thick paste.
6
Stir-fry the aromatics: Heat a wok over moderately high heat. Add the peanut oil and allow it to heat until smoking. Add the garlic-ginger paste and stir-fry for 30 seconds until fragrant.
7
Add the key flavoring elements: Stir in the brown bean paste, Szechuan chile sauce, chopped water chestnuts, and sliced mushrooms. Stir-fry for an additional minute to release their flavors.
8
Cook the meat: Stir the marinated meat into the wok and stir-fry for 2-3 minutes, until it loses its pink color.
9
Incorporate the tofu: Add the blanched tofu and sliced green onions. Gently toss and cook for about 45 seconds to coat the tofu with the aromatic flavors.
10
Balance with sweetness: Sprinkle in the sugar and continue to stir-fry for another 30 seconds.
11
Finalize the sauce: Pour in the light soy sauce and 1/2 cup of water. Bring to a boil, then reduce to a moderate heat and cook for 2 minutes.
12
Enhance with spice: Stir in the ground Szechuan peppercorns, adjusting to taste.
13
Thicken if needed: If the mixture is too watery, dissolve additional cornstarch in water and stir into the wok to thicken.
14
Finish with flavor: Drizzle with 1 teaspoon of sesame oil and season with salt to taste.
15
Serve: Garnish with chopped cilantro and serve hot, alongside freshly steamed rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Spicy Tofu Delight?
It is a vibrant and fiery dish inspired by traditional Ma Po Tofu, featuring tender tofu cubes, savory meat, and the signature tingling spice of Szechuan peppercorns.
Where did this dish originate?
This dish is inspired by cuisine from Chengdu, the capital of the Szechuan province.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
Can I make this recipe vegetarian?
Yes, you can create a vegetarian version by omitting the ground meat and increasing the amount of tofu.
What type of meat is used in Szechuan Spicy Tofu Delight?
The recipe calls for 0.5 lb of either ground beef or ground pork.
What kind of tofu is best for this recipe?
Firm tofu is recommended, cut into 1/2 inch cubes.
Why do I need to blanch the tofu?
Blanching the tofu cubes in boiling water for 2-3 minutes helps them maintain their shape and improves their texture before stir-frying.
What provides the unique tingling sensation in this dish?
The unique 'mala' or tingling sensation is provided by ground roasted Szechuan peppercorns.
How do I prepare the mushrooms for this recipe?
Rehydrate dried tree ears or shiitake mushrooms in boiling water for 15 minutes, then rinse, remove the stems, and slice them finely.
What aromatics are used in the flavor paste?
The aromatic paste is made by blending or grinding fresh ginger and garlic cloves together.
How long should the meat marinate?
The meat should be marinated for 30 minutes to allow the flavors of the ginger, soy sauce, sesame oil, and rice wine to meld.
What is in the meat marinade?
The marinade consists of chopped ginger, sliced spring onion, soy sauce, sesame oil, rice wine (or dry sherry), and cornstarch.
What kind of oil should I use for stir-frying?
Peanut oil is recommended for stir-frying as it can handle the high heat required until it is smoking.
What are the two primary sauces used for flavoring the base?
The base is flavored with brown bean paste and Szechuan chile sauce.
Why are water chestnuts included?
Canned water chestnuts are added to provide a crunchy texture that contrasts with the tender tofu.
How do I know when the meat is done cooking in the wok?
The meat should be stir-fried for about 2-3 minutes until it loses its pink color.
When should the tofu be added to the wok?
Add the blanched tofu and sliced green onions after the meat has been cooked, then gently toss for 45 seconds.
Is sugar used in this spicy dish?
Yes, one teaspoon of sugar is added to help balance the heat and savory flavors.
How much liquid is added to make the sauce?
The recipe uses 2 tablespoons of light soy sauce and 1/2 cup of water to finalize the sauce.
How do I thicken the sauce if it is too watery?
Dissolve additional cornstarch in a little water and stir it into the wok to reach your desired consistency.
What is the final step before serving?
Finish the dish by drizzling with 1 teaspoon of sesame oil and seasoning with salt to taste.
What garnish is recommended?
The dish should be garnished with 1/2 cup of freshly chopped cilantro.
What should I serve with Szechuan Spicy Tofu Delight?
It is best served hot alongside freshly steamed rice.
How many ingredients are in this recipe?
There are a total of 24 ingredients, including those used for the marinade and the main stir-fry.
What kind of soy sauce should I use for the main sauce?
Light soy sauce is specified for the final sauce to provide saltiness without overpowering the color.
Can I use dry sherry instead of rice wine?
Yes, dry sherry is a suitable substitute for rice wine in the meat marinade.
How long does it take to rehydrate the mushrooms?
The dried mushrooms should soak in boiling water for approximately 15 minutes.
What does 'umami' mean in the context of this dish?
Umami refers to the deep, savory flavor provided by the fermented bean paste and mushrooms.
Is this a spicy dish?
Yes, it is known for its bold and piquant notes, primarily from the Szechuan chile sauce and peppercorns.
How much ginger is needed?
The recipe requires a 3-inch piece of fresh ginger, peeled and finely chopped.