Mapo Tofu, or Mabo Dofu, is a fiery, flavorful Sichuan classic that's surprisingly easy to make at home. This beloved dish features silken tofu in a rich, spicy sauce brimming with the aromatic flavors of fermented black beans, doubanjiang (fermented chili bean paste), and Sichuan peppercorns. Its comforting texture and addictive taste make it a perfect weeknight meal, ready in under 25 minutes. Forget expensive takeout – this recipe delivers authentic Mapo Tofu flavor without the long wait or hefty price tag.
This quick and easy recipe provides a step-by-step guide to achieving restaurant-quality Mapo Tofu in the comfort of your own kitchen. From selecting the right ingredients to mastering the perfect sauce consistency, we'll walk you through each stage, ensuring a delicious and satisfying result. Let's get cooking!
Tools Needed
- Wooden spatula
- Pan
Ingredients
- Ground pork: 100g
- Cooking oil
- Salt: a pinch
- Pepper: a pinch
- Onion: 1/2 (finely diced)
- Sake: 1/2 teaspoon
- Soy sauce: 1/2 teaspoon
- Miso paste (yellow): 1/2 tbsp
- Toasted sesame oil: 1 tbsp
- Chili bean paste: 1/2 teaspoon
- Garlic (grated): 1 teaspoon
- Ginger (grated): 1 teaspoon (optional)
- Chicken broth: 200ml
- Firm tofu: 300g (2-3cm cubes)
- Oyster sauce: 1/2 tbsp
- Black pepper: 1/4 teaspoon
- Water: 2 tablespoons
- Cornstarch: 2 teaspoons
- Chili oil
- Green onion
- Chili flakes
Step-by-Step Instructions
Step 1. Sauté and Season the Pork
- Brown the ground pork in a hot pan with a bit of cooking oil, salt, and pepper. Break up the meat with a wooden spatula until it releases its fat and gets browned.
- Add the diced onion and fry until softened and translucent (2-3 minutes).
- Add sake, soy sauce, and miso paste to the pork and onion mixture. Mix well.
- Push the seasoned meat to one side of the pan. Add toasted sesame oil, chili bean paste, and grated garlic (and ginger, if using) to the empty space. Fry for 30 seconds until fragrant.
- Stir everything together until evenly distributed.
Step 2. Simmer with Tofu and Broth
- Add chicken broth and diced firm tofu. Bring to a boil, then reduce heat to simmer.
- Season the broth with sake, soy sauce, oyster sauce, and black pepper. Simmer uncovered for 8-10 minutes, or until the liquid is reduced by about half.
Step 3. Thicken and Season the Sauce
- Mix cold water and cornstarch to make a slurry. Pour the slurry into the pan and mix gently to thicken the sauce.
- Taste and adjust seasoning as needed. Add chili oil, soy sauce, or sugar to balance flavors.
Step 4. Garnish and Serve
- Dish up and sprinkle with chopped green onion and chili flakes.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- You can substitute ground beef, chicken, or soy meat for the ground pork. Adjust oil or oyster sauce accordingly.
- For a milder version, reduce the amount of chili bean paste.
- You can use silken or firm tofu. Firm tofu holds its shape better, while silken tofu creates a creamier texture.
- Use any type of chicken broth you prefer.
- If you don't have sake, substitute dry sherry or dry white wine.
Nutrition
- N/A
FAQs
1. Can I use firm tofu instead of silken tofu?
While silken tofu is traditional and gives the best texture, firm tofu can be used. Just be sure to press it to remove excess water beforehand to prevent a watery sauce.
2. What if I don't have Sichuan peppercorns?
While they add a unique numbing sensation, you can omit them or substitute with a pinch of black pepper for a spicier kick.
3. How can I make this dish less spicy?
Reduce the amount of doubanjiang (fermented chili bean paste) or use a milder variety. You can also add a spoonful of sugar or honey to balance the heat.
This quick and easy Mapo Tofu recipe proves that restaurant-quality meals can be achieved at home in a fraction of the time. Enjoy the satisfying blend of textures and flavors, perfect for a busy weeknight dinner. Now go forth and impress your family and friends with your newfound culinary skills!