What Is Mapo Tofu
Loved for its bold and dynamic flavor, mapo tofu is a Chinese classic hailing from the Szechuan province. It’s a vibrant stir-fry of cubed tofu and ground pork, drenched in a spicy sauce crafted from a mixture of mouth-numbing Szechuan peppercorns, doubanjiang chili paste, and salty fermented black beans. The dish is extra spicy, all while showcasing the custardy texture of the tofu. But you don’t have to be a Chinese chef to make this recipe! You’ll find all the ingredients you need at your local Asian grocery store, and with just a skillet, you can whip up this entire dish in under 30 minutes. This mapo tofu recipe focuses on the simplicity of Asian cooking and will leave you ready to try some of my other recipes like Beijing beef or chicken lo mein.
Ground Pork: It adds meatiness. You can use ground beef if you prefer. Low-Sodium Soy Sauce: It infuses the ground pork with a savory umami flavor and a hint of saltiness. Vegetable Oil: Used for stir-frying. Any neutral flavored vegetable oil will work. Szechuan Peppercorns: These reddish-brown peppercorns are a signature spice in Szechuan cuisine that provide a unique tingling and numbing sensation. You need to grind them up for this dish. Garlic: Fresh garlic cloves add aromatic depth and pungent flavor. Ginger: Adds some warmth and a slightly spicy, citrusy note. Chili Bean Paste (doubanjiang): This spicy key ingredient is made from fermented broad beans, chili peppers, and spices. Fermented Black Beans: These are small soybeans that have undergone fermentation, resulting in a salty and savory flavor with a hint of sweetness. Granulated Sugar: Used to balance the spiciness of the chili bean paste by providing a touch of sweetness. Low-Sodium Chicken Broth: Serves as the liquid base of the sauce and is essential for creating a well-rounded flavor profile. Firm Tofu: The heart of mapo tofu! It provides a creamy texture and absorbs the flavors of the sauce. Cornstarch: Used to create a cornstarch slurry to thicken the sauce. Green Onions: Add a final layer of fresh mild onion flavor and a bit of color.
You only need a skillet and less than 30 minutes to create this flavor-packed, tongue-tingling masterpiece! It’s the kind of recipe that makes you wonder why you didn’t try it sooner! To begin, put the ground pork in a large bowl and mix it together with 1 tablespoon of soy sauce until fully combined. Then set the mixture aside for now. Heat the vegetable oil over medium high heat in a wok or large skillet. Add the pork and cook it for a couple minutes until no longer pink. Now add the crushed Szechuan peppercorns and stir-fry them for a quick 10 to 20 seconds until they release their fragrant aroma. Mix them in with the pork so they’re thoroughly combined. Next, add the garlic and ginger to the wok along with the minced pork. Then stir fry the mixture for 2 to 3 minutes, make sure to break the pork up as you cook it and keep everything moving around the pan. Add the chili bean paste, fermented black beans, and sugar and stir-fry for another minute. Now pour in the chicken broth and bring to a boil. Reduce heat to medium-low and let simmer for 5-7 minutes. Time to add the key ingredient! Add the cubed tofu to the wok and gently stir it into the sauce. Now, let the tofu simmer in the sauce for 5 to 7 minutes to give it time to soak up all the flavors. After the tofu cooks for a bit, stir the cornstarch mixture into the dish and let it cook for about 1 minute while stirring constantly. The sauce will quickly thicken up. Finally, when the dish is ready, garnish it with the chopped green onions and serve it right away with some steamed rice.
Storage
You can store leftover mapo tofu in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, adding a splash of water if necessary to thin out the sauce. It’s also possible to freeze leftovers for up to 3 months. Just let it thaw in the refrigerator overnight.
