Mapo Tofu

Mapo Dofu (麻婆豆腐)

Perfectly sized cubes of tofu are simmered in a sizzling, spicy meat sauce made from tangy pickled chilies, salty chili bean paste, and numbing Sichuan peppercorns.

Mapo Tofu is often translated as Pockmarked Grandma's Bean Curd, or variations thereof, and has an interesting story behind the origin of its name. At a restaurant in Chengdu, the owner’s wife was renowned for her incredible tofu dish. The wife must have had quite profound blemishes because the patrons began calling her signature dish the Pockmarked Wife’s Tofu. The name is a combination of the words Madian (麻点) meaning pockmarks and Laopo (老婆) meaning wife.

Mapo Tofu is one of the most famous and well-liked Sichuan dishes with countless variations ranging from the firmness of the Tofu to the type of meat. For instance, both Firm and Soft Tofu can be used – Firm Tofu has a better flavor but Soft Tofu has a better texture. The cooking process for the Tofu will remain the same regardless of the type chosen – boil the Tofu and then braise it in the sauce.

Mapo Tofu is a Meat Dish! The two most traditional options being either Minced Beef or Minced Pork. For either Beef or Pork, look for a cut that’s about 70% lean without connective tissue. Pork Belly is a great option if wanting to make more of a homestyle version. As for Beef, utilize the common cuts like Chuck and Shoulder. A rather unique version of Mapo Tofu is known as Brain Braised Tofu (脑花烧豆腐) in which the meat is replaced by Pig Brain. If no meat is added, the dish is no longer called Mapo Tofu, but Mala Tofu (麻辣豆腐), which is the same dish just without any meat.

Mapo Tofu is a Ma La (麻辣) dish, meaning it’s both sizzling and spicy. All other flavors should accentuate these and not distract from them. So, avoid strong aromatics that can overpower these core flavors. This includes large amounts of Garlic and Scallion. While Scallion is a common garnish, I would recommend using Garlic Sprouts instead. Garlic Sprouts have a milder flavor that compliments the dish quite well. Scallion, however, can be a bit too robust so use it more sparingly.

The key difference in appearance between authentic Mapo Tofu and that of western versions is undoubtedly the amount of sauce. Real Sichuan-style Mapo Tofu is always quite saucy and sometimes almost soupy. This extra sauce soaks into rice filling every bite with incredible sizzling, spicy, salty, and umami flavor.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serving: 4 people

Ingredients

400 – 500 grams of firm Tofu (老豆腐)

50 – 100 grams of Beef (Slightly Fatty 略带肥牛肉; OR Pork Belly 五花肉)

Aromatics
6 - 10 Pickled Red Chilies
2 large cloves of Garlic
1 2-inch block of Pickled Ginger

Garnish
1 green stalk of Garlic Sprouts (蒜苗; AND/ OR 1 green stalk of Small Scallion 小葱)

3 - 4 Tbsp. Knife-Cut Chili Flakes (Preferably with Bullet Head Chilies 子弹头 and Green Sichuan Peppercorns)

6 Tbsp. Corn Starch Slurry

1 Tbsp. Salt

1/4 cup Peanut Oil
1/4 cup Lard

Beans
2-3 Tbsp. Sichuan Chili Bean Paste
1 Tbsp. Fermented Black Beans (豆豉)

2 cups of Water

Seasonings
1/2 tsp. Salt
1/2 tsp. MSG
1/2 tsp. White Sugar
1/2 tsp. Dark Soy Sauce

1 tsp. Sichuan Pepper Oil

Directions

1.) Keeping the knife blade horizontal, slice the Tofu into layers, each a little more than 1-inch thick. Then, cut down into these layers creating strips each a little more than 1-inch thick. Finally, cut across these strips to make 1-inch cubes. Set all the Tofu cubes aside in a bowl.

2.) Wash the Beef and set it on a cutting board. Quickly slice the Beef, cut the slices into strips, and then cut the strips into cubes. Use a cleaver in each hand to mince the Beef into large granules and place the minced Beef in a bowl.

3.) Prepare the Aromatics, placing them all in the same bowl:

• Mince the Pickled Red Chilies.
• Peel, smash, and mince the Garlic.
• Peel, smash, and mince the Pickled Ginger.

4.) Finely slice the Garlic Sprouts and set them aside in a bowl to be used as a Garnish. Also prepare any core ingredients such as Knife-Cut Chili Flakes and Corn Starch Slurry, if not already made.

5.) Fill a large pot with about 3 liters of Water and add the 1 tablespoon of Salt. Heat the Water until hot but not boiling, and then add the Tofu cubes. Cook the Tofu for 1 minute before draining and discarding the Water. Set the Tofu aside in a large bowl for later.

(A simple homestyle method of preparing the Tofu is to pour boiling salt water over the Tofu in a large heat proof bowl. The Tofu would then be allowed to rest in the hot water while the Beef and Sauce are being cooked).

6.) Heat a seasoned wok on medium-high heat and add 1/4 cup of Peanut Oil along with 1/4 cup of Lard. As soon as the Lard has melted, add the Beef and stir-fry it for about 1 minute until nearly cooked – the Beef should be mostly brown and the pieces should separate easily into granules.

7.) Pull the wok away from heat, add the Chili Bean Paste, the Black Beans, and the bowl of Aromatics. Return the wok to heat and stir-fry everything just a few seconds until the Oil is red and everything is mixed well.

8.) Pull the wok away from heat and add 1 tablespoon of the Knife-Cut Chili Flakes. Return the wok to heat and stir-fry it with the Sauce just a few more seconds until mixed.

9.) Immediately, add about 2 to 3 cups of water and bring the Sauce to a boil. While the Sauce is heating, add the final Seasonings (Salt, MSG, Sugar, and Dark Soy Sauce).

10.) Reduce the heat to bring the Sauce just under a boil. Add the Tofu cubes to the wok and simmer them in the hot Soup for about 3 to 5 minutes while mixing gently from time to time.

(The timing will determine the thickness of the Sauce. After 5 minutes, the Sauce will be reduced considerably. BUT it’s recommended not to reduce the Sauce too much. One of the best parts of Mapo Tofu is the delicious Sauce that soaks into rice).

11.) Gradually add the Corn Starch Slurry – add about 2 tablespoons, mix gently for 30 seconds, and repeat 2 more times or until the Sauce has reached its desired consistency.

12.) Cut off the heat, add a splash of Sichuan Pepper Oil, and mix everything once more before pouring the Mapo Tofu into a deep serving bowl, round casserole dish, or heated clay pot.

13.) Sprinkle plenty of the remaining Knife-Cut Chili Flakes over the saucy Tofu, and Garnish the dish with finely sliced Garlic Sprouts.

 

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