Sundaland Recipes

Mapo Tofu is a tantalizing and legendary dish hailing from the Sichuan province of China. This fiery, tongue-tingling masterpiece is a celebration of bold flavors and contrasting textures. Picture tender cubes of silky tofu nestled in a robust and spicy sauce that dances with your taste buds.  
The essence of Mapo Tofu lies in its extraordinary sauce. Made with a symphony of aromatics such as fragrant garlic, pungent fermented broad bean paste, and the captivating numbing sensation of Sichuan peppercorns, it exudes an irresistible aroma that beckons adventurous food enthusiasts.Traditionally, Mapo Tofu boasts a hearty combination of minced pork or beef, adding a depth of umami richness to the dish. However, vegetarian variations with mushrooms or other plant-based substitutes have also risen in popularity, allowing everyone to experience the mouthwatering delights of this classic creation. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:20 Minutes
Suitable:LowCalorie
Category:Appetizer
Origin:Sichuan, China
Serving:4 Person
Tags:Bold, Comfort, Elevate

Nutrifacts:270 calories
  139 grams fat

Rating:3.7 

When served over a bed of steamed rice, Mapo Tofu becomes a delectable meal that satisfies cravings for spice and comfort. The vibrant splash of green onions as a finishing touch adds a fresh and aromatic element that elevates each bite. 

Ingredients:

• 14 ounces firm tofu, cut into small cubes
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns, coarsely crushed
• 2 tablespoons chili bean paste
• 2 teaspoons fermented black beans, rinsed and mashed
• 4 cloves garlic, minced
• 200 grams minced pork or beef (optional for non-vegetarian version)
• 1 cup vegetable or chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat the vegetable oil in a wok or deep skillet over medium heat. Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant.
2. Add the chili bean paste, fermented black beans, and minced garlic to the wok. Stir-fry for another minute until they become aromatic and release their flavors.
3. If you're using minced meat, add it to the wok and stir-fry until it's cooked through and slightly browned.
4. Gently place the tofu cubes into the wok, taking care not to break them. Stir gently to coat the tofu with the flavors in the wok.
5. Pour in the vegetable or chicken stock, soy sauce, and sugar. Give it a gentle stir to combine all the ingredients. Simmer for about 10 minutes, allowing the tofu to soak up the flavors of the sauce.
6. Once the tofu is heated through and tender, give the dish a taste and adjust the seasonings according to your preference. If you'd like more heat, you can add some additional chili bean paste or chili oil.
7. Sprinkle the sliced green onions over the Mapo Tofu, saving some for garnish. Give it one final gentle stir.
8. Serve the Mapo Tofu hot with steamed rice, garnishing it with the remaining green onions. Enjoy the explosion of flavors that this Sichuan delicacy offers.