Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 cup of sliced mushrooms
- 2 tbsp of vegetable oil
- 1 tbsp of Sichuan peppercorns
- 1 tbsp of chili bean paste
- 1 tbsp of fermented black beans
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1/2 cup of chicken or vegetable broth
- 1 tbsp of soy sauce
- 1 tsp of sugar
- 1 tbsp of cornstarch
- 2 green onions, thinly sliced
- 1 tsp of sesame oil
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
4. Add the chili bean paste, fermented black beans, garlic, and ginger. Stir-fry for 1 minute.
5. Add the sliced mushrooms and stir-fry for 2-3 minutes until they start to soften.
6. Add the chicken or vegetable broth, soy sauce, and sugar. Stir well.
7. Add the cubed tofu and gently stir to coat with the sauce. Cook for 2-3 minutes until the tofu is heated through.
8. In a small bowl, mix the cornstarch with 1 tbsp of water to make a slurry. Add the slurry to the wok and stir gently until the sauce thickens.
9. Add the sliced green onions and sesame oil. Stir gently to combine.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 14g
- Protein: 12g
- Sodium: 500mg
- Fiber: 3g
Substitutions for ingredients:
- Instead of chili bean paste, you can use sriracha or hot sauce.
- Instead of fermented black beans, you can use black bean sauce.
- Instead of mushrooms, you can use ground pork or beef.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or carrots.
- You can use different types of tofu such as silken or extra firm.
- You can add more or less chili bean paste depending on your spice preference.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- Drain the tofu well before cutting it into cubes to prevent excess moisture.
- Use a wooden spoon or spatula to gently stir the tofu to prevent it from breaking apart.
Storage instructions:
- Store leftover Mapo Doufu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mapo Doufu in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Mapo Doufu in a large bowl with steamed rice on the side.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese-style pickles
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Chinese-style eggplant
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the tofu is too soft, use extra firm tofu or press the tofu to remove excess moisture before cooking.
Food safety advice:
- Make sure to cook the tofu and mushrooms to a safe internal temperature of 165°F.
Food history:
- Mapo Doufu is a popular Sichuan dish that originated in Chengdu, China. It is known for its spicy and numbing flavor.
Flavor profiles:
- Spicy, numbing, savory, umami
Serving suggestions:
- Serve the Mapo Doufu family-style in a large bowl with steamed rice on the side.
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Region: Chinese