Hey there, foodies, Welcome to my kitchen Beyond the Bayou Blog, where every dish tells a story. Let’s talk about Mapo Tofu Recipe today. As someone who’s always had a love affair with food, I’ve spent countless hours experimenting with flavors, textures, and techniques.
But there’s one dish that holds a special place in my heart: mapo tofu. It all started when I was a broke college student, craving something comforting yet exciting.
I stumbled upon a recipe while scrolling through my favorite food blog, and I decided to give it a try. With just a handful of ingredients and a whole lot of enthusiasm, I embarked on my culinary adventure.
Little did I know, that first bite would transport me to the bustling streets of Chengdu, where the aroma of spicy chili and fragrant Sichuan peppercorns fills the air.
Since then, it has been a staple in my kitchen, a dish that never fails to satisfy and surprise. So, grab your apron and join me on this journey as we dive into the delicious world of mapo tofu. Also if you love Asian food like this so try Effortless Palak Paneer and Bean Sprouts once.
What is Mapo Tofu?
Mapo tofu is a delicious Chinese dish that’s popular for its spicy and savory flavors. It typically consists of tofu (which is made from soybeans) cooked in a flavorful sauce along with minced meat, usually pork or beef, and sometimes with added vegetables like onions or bell peppers.
The sauce is rich and thick, often made with fermented black beans, chili paste, and Sichuan peppercorns, which give it a distinctive numbing and spicy taste.
The name “mapo” comes from the Chinese characters for “pockmarked old lady,” which is said to refer to the appearance of the woman who originally created the dish. Despite its simple ingredients, it is bursting with complex flavors and textures, making it a favorite comfort food for many people around the world.
Mapo Tofu Recipe
Equipment
- Cutting Board and Knife
- Pan or skillet
- Stirring utensil (spatula or wooden spoon)
- Measuring spoons (optional)
- Mortar and pestle (optional)
- Plates or bowls
Ingredients
- 400 g tofu firm or extra-firm
- 250 g minced pork or beef
- 2 tbps vegetable oil
- 3 cloves garlic minced
- 1 tbps ginger minced
- 2 tbps fermented black beans
- 2 tbps chili paste or chili bean sauce
- 2 tbps soy sauce
- 1 tbps Sichuan peppercorns
- 1/2 cup water optional, for adjusting consistency
Instructions
- Prepare the Tofu: Cut the tofu into small cubes and set aside.
- Cook the Meat: Heat vegetable oil in a pan over medium heat. Add minced garlic and ginger, then add the minced pork or beef. Cook until the meat is browned.
- Add Seasonings: Stir in fermented black beans, chili paste (or chili bean sauce), soy sauce, and Sichuan peppercorns. Mix well to combine.
- Incorporate Tofu: Gently add the tofu cubes to the pan, being careful not to break them. Stir gently to coat the tofu with the sauce.
- Simmer: Let the mixture simmer for a few minutes to allow the flavors to meld together. If the sauce is too thick, add water gradually to adjust the consistency.
- Adjust Seasoning: Taste the dish and adjust the seasoning if necessary, adding more soy sauce or chili paste according to your preference.
- Serve: Once everything is cooked through and well combined, transfer the mapo tofu to a serving dish. Serve hot over steamed rice.
Notes
Nutrition
Time for the Tips!
- Vegetarian/Vegan Option: Substitute minced meat with finely chopped mushrooms or textured vegetable protein (TVP) for a vegetarian or vegan version.
- Garnish: Sprinkle chopped green onions or cilantro on top for added freshness and color.
- Leftovers: It reheats well, so it’s great for leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with Sides: Consider serving this with additional side dishes like steamed vegetables or a simple cucumber salad to balance out the meal.
- Experiment: Feel free to experiment with different ingredients and proportions to tailor the dish to your taste preferences.
What to Serve with Mapo Tofu?
