Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 bunch of bok choy (about 4 cups)
- 2 tablespoons of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of chili bean paste
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1 teaspoon of sugar
- 1/2 cup of chicken or vegetable broth
- 2 teaspoons of cornstarch
- 2 tablespoons of water
- 2 green onions, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into 1/2-inch cubes and set aside.
2. Cut the bok choy into bite-sized pieces and set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat.
4. Add the Sichuan peppercorns and stir-fry for 1 minute until fragrant.
5. Add the chili bean paste, garlic, and ginger, and stir-fry for another minute.
6. Add the tofu and stir-fry gently for 2-3 minutes until lightly browned.
7. Add the soy sauce, Shaoxing wine, and sugar, and stir-fry for another minute.
8. Add the bok choy and chicken or vegetable broth, and stir-fry for 2-3 minutes until the bok choy is wilted and tender.
9. In a small bowl, mix the cornstarch and water to make a slurry.
10. Add the slurry to the wok or skillet and stir-fry for another minute until the sauce thickens.
11. Garnish with sliced green onions and serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 12g
- Protein: 10g
- Fiber: 4g
- Sugar: 4g
- Sodium: 530mg
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu, but it will be more delicate and may break apart during cooking.
- Bok choy can be substituted with other leafy greens such as spinach or kale.
- Chili bean paste can be substituted with chili garlic sauce or sriracha.
Variations:
- Add ground pork or beef for a meatier version.
- Add sliced mushrooms for extra umami flavor.
- Use different types of tofu such as smoked or fermented tofu for a different taste.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- Drain the tofu well before cooking to prevent excess water from diluting the sauce.
- Adjust the amount of chili bean paste according to your spice tolerance.
Storage instructions:
- Mapo Doufu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mapo Doufu in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Mapo Doufu in a shallow bowl with a scoop of rice on the side.
- Garnish with sliced green onions and a sprinkle of Sichuan peppercorns.
Garnishes:
- Sliced green onions
- Sichuan peppercorns
Pairings:
- Rice
- Steamed vegetables
- Chinese pickles
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Chinese eggplant with garlic sauce
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the tofu is too soft, try pan-frying it before adding it to the wok or skillet.
Food safety advice:
- Make sure to cook the tofu and bok choy thoroughly to prevent foodborne illness.
Food history:
- Mapo Doufu is a popular Sichuan dish that originated in the 19th century. It is named after a pockmarked old woman who sold the dish in Chengdu, Sichuan.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with rice and steamed vegetables.
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Region: Chinese