Sizzling-Spicy Tofu

Mala Dofu (麻辣豆腐)

Mouth-numbing sizzling spicy heat envelops pillowy cubes of braised tofu in a salty, savory sauce – all of it ready to be added to rice and greedily devoured.

Sizzling-Spicy Tofu (麻辣豆腐) is a simple dish found at many Sichuan restaurants that bears a striking resemblance to Mapo Tofu (麻婆豆腐). In fact, they are essentially the same dish but with one noticeable difference – Sizzling-Spicy Tofu has no meat. Minced Beef and Pork are staple ingredients of Mapo Tofu whereas Sizzling-Spicy Tofu can be entirely vegetarian. Naturally, Sizzling-Spicy Tofu tends to be a little cheaper and, from my experience, more widely available on restaurant menus – especially those outside of Sichuan.

My recipe for Sizzling-Spicy Tofu is slightly more extravagant than many you might come across at a typical restaurant thanks to two special ingredients: Pickled Red Chilies and Knife-Cut Chili Flakes. Both of these ingredients need to be prepared in advance, but really elevate this simple dish into a premium version. If you would like to make this dish in the same manner as most restaurants, simply omit the Pickled Red Chilies and exchange the Knife-Cut Chili Flakes for regular Chili Flakes and Green Sichuan Peppercorns. Chefs will typically add a hearty spoonful of these when stir-frying the Chili Bean Paste. After the dish is plated, they will then sprinkle a light dusting of ground Sichuan Pepper over the dish for more sizzling/ numbing flavor. While this common version of Sizzling-Spicy Tofu is adequate and still quite tasty, it doesn’t quite reach the same level as the version below.

Pickled Red Chilies add another layer and greater depth of flavor – sour, spicy, fragrant, salty, and umami. Knife-Cut Chilies are slow roasted in a wok and have an almost smoky flavor that can’t be easily replicated with regular Chili Flakes or Chili Powder. They also already contain minced roasted Sichuan Peppercorns with a potent electric sizzling flavor, eliminating the need for whole Sichuan Peppercorns and Ground Sichuan Pepper. The Knife-Cut Chili Flakes blend seamlessly with the sauce, whereas the whole Sichuan Peppercorns have to be constantly removed or spit out while eating. With these clear advantages, I highly recommend taking the time to make Knife-Cut Chili Flakes and Pickled Red Chilies – not only for Sizzling-Spicy Tofu but countless other delicious Sichuan dishes.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serving: 2 - 4 people

Ingredients

400 – 500 grams of firm Tofu (老豆腐)

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

Garnish
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

2 – 3 Tbsp. Sichuan Chili Bean Paste

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.) 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 Ginger.

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

4.) 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 Sauce is being cooked).

5.) Heat a seasoned wok on medium-high heat and add 1/4 cup of Peanut Oil, heating until nearly smoking.

6.) Pull the wok away from heat, add the Chili Bean Paste 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.

7.) 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.

8.) Immediately, add about 2 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).

9.) 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. is the delicious Sauce that soaks into rice).

10.) 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.

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

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

 

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