Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp fermented black bean paste
- 1 tbsp chili bean paste
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1/2 cup chicken or vegetable broth
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, chopped
- Salt to taste
Special Equipment Needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Drain the tofu and cut it into small cubes. Set aside.
2. Heat the wok or skillet over medium-high heat and add the vegetable oil.
3. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
4. Add the garlic and ginger and stir-fry for another 30 seconds.
5. Add the fermented black bean paste and chili bean paste and stir-fry for 1 minute.
6. Add the soy sauce and Shaoxing wine and stir-fry for another 30 seconds.
7. Mix the cornstarch with the chicken or vegetable broth and pour it into the wok or skillet.
8. Stir until the sauce thickens.
9. Add the tofu cubes and gently stir until the tofu is coated with the sauce.
10. Add salt to taste.
11. Garnish with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 12g
Carbohydrates per serving: 9g
Protein per serving: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or ground pork.
- Vegetable oil can be substituted with peanut oil or sesame oil.
- Sichuan peppercorns can be substituted with black peppercorns.
- Fermented black bean paste can be substituted with miso paste.
- Chili bean paste can be substituted with Sriracha sauce.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add diced bell peppers or mushrooms for extra texture.
- Use ground pork instead of tofu for a meatier version.
- Add more chili bean paste for a spicier version.
Tips and Tricks:
- Drain the tofu well before cutting it into cubes to prevent it from falling apart.
- Use a wooden spoon or spatula to gently stir the tofu to avoid breaking it.
- Adjust the amount of salt according to your taste.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve the Mapo Tofu in a bowl with steamed rice and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Steamed rice, stir-fried vegetables, hot and sour soup
Suggested Side Dishes:
Stir-fried bok choy, garlic green beans, sesame noodles
Troubleshooting Advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the tofu falls apart, use ground pork instead or add the tofu cubes at the end of cooking.
Food Safety Advice:
- Make sure to cook the tofu and sauce to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Mapo Tofu is a popular Sichuan dish that originated in Chengdu, China. It is named after a pockmarked old woman who used to sell the dish in her restaurant. The dish is known for its spicy and numbing flavor, which comes from the Sichuan peppercorns.
Flavor Profiles:
Spicy, numbing, savory
Serving Suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese