Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of unsalted peanuts
- 2 tablespoons of vegetable oil
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of fermented black beans
- 1 tablespoon of ginger, minced
- 3 cloves of garlic, minced
- 1/4 cup of scallions, chopped
- 1/4 cup of chili bean paste
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaoxing wine
- 1/2 cup of chicken or vegetable broth
- 1 teaspoon of cornstarch
- 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. In a dry wok or skillet, toast the peanuts over medium heat until fragrant and lightly browned. Remove from the wok and set aside.
3. In the same wok, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
4. Add the fermented black beans, ginger, garlic, and scallions. Stir-fry for another 30 seconds.
5. Add the chili bean paste and stir-fry for 1 minute until fragrant.
6. Add the tofu and stir gently to coat it with the sauce. Add the soy sauce, Shaoxing wine, and broth. Bring to a simmer and cook for 5 minutes.
7. In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Add the slurry to the wok and stir gently to thicken the sauce.
8. Add the toasted peanuts and stir gently to combine. Taste and adjust seasoning with salt if needed.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 14g
- Protein: 15g
- Fiber: 4g
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or ground pork.
- Unsalted peanuts can be substituted with cashews or almonds.
- Chili bean paste can be substituted with Korean gochujang or Thai chili paste.
Variations:
- Add diced bell peppers or mushrooms for extra texture and flavor.
- Use ground Sichuan peppercorns instead of whole peppercorns for a more intense flavor.
- Add a splash of sesame oil for extra aroma.
Tips and tricks:
- Drain the tofu well to prevent it from falling apart during cooking.
- Toast the peanuts in advance to save time.
- 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 a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the Mapo Doufu in a shallow bowl with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese pickles
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more broth or water to thin it out.
- If the tofu falls apart during cooking, use ground pork instead.
Food safety advice:
- Make sure to cook the tofu and peanuts thoroughly to prevent foodborne illness.
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, nutty
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese