China · Vegetable and Mushroom Dishes
Mapo Tofu (Sichuan Tofu in Chili Bean Sauce)
Mapo tofu is the definitive Sichuan dish — cubes of silken tofu suspended in a glossy scarlet sauce of fermented chili bean paste and black beans, studded with crisp bits of pork and finished with freshly ground Sichuan…
Ingredients
- silken tofu500 g
- ground pork150 g
- doubanjiang2 tbsp
- fermented black beans1 tbsp
- sichuan peppercorns1 tsp
- chili flakes1 tbsp
- garlic4 cloves
- ginger15 g
- spring onion3 pcs
- chicken stock250 ml
- cornstarch2 tsp
- vegetable oil3 tbsp
Method
- 1Cut the tofu into 2 cm cubes. Slide them into a pot of salted water at a bare simmer and leave 2 minutes, then drain gently. This seasons the tofu and firms it so it holds its shape in the sauce.
- 2Toast the Sichuan peppercorns in a dry pan until fragrant, then grind them to a fine powder and set aside. Chop the fermented black beans and mince the garlic and ginger.
- 3Heat 3 tbsp oil in a wok over high heat, add the ground pork, and fry, breaking it up, until the fat renders and the pieces are browned and slightly crisp.
- 4Lower the heat to medium, add the doubanjiang, chopped black beans, and chili flakes, and fry gently 1–2 minutes until the oil turns deep red. Don't scorch the paste, or it turns bitter.
- 5Stir in the garlic and ginger for 30 seconds, then pour in the chicken stock and bring to a simmer.
- 6Slide in the drained tofu, spoon the sauce over, and simmer 5 minutes without stirring hard — push it gently with the back of a ladle so the cubes stay whole. Add the cornstarch slaked in cold water in two additions, letting it thicken between each, until the sauce coats a spoon.
- 7Take the pan off the heat, scatter over the ground Sichuan peppercorn and sliced spring onion, and serve at once with steamed rice.