Ingredients with Measurements:
- 1 block of firm tofu, diced
- 1 medium-sized zucchini, diced
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili bean paste
- 1 tablespoon fermented black beans, rinsed and minced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. Add the chili bean paste, fermented black beans, garlic, and ginger. Stir-fry for 1 minute.
4. Add the diced zucchini and stir-fry for 2-3 minutes until slightly softened.
5. Add the diced tofu and stir-fry for 2-3 minutes until lightly browned.
6. In a separate bowl, whisk together the soy sauce, Shaoxing wine, chicken or vegetable broth, and cornstarch.
7. Pour the sauce into the wok or skillet and stir gently to combine.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Simmer for 5-7 minutes until the sauce has thickened and the zucchini and tofu are cooked through.
10. Season with salt and pepper to taste.
11. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 10g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- Instead of zucchini, you can use eggplant or bell peppers.
- Instead of chili bean paste, you can use chili garlic sauce or Sriracha.
- Instead of fermented black beans, you can use black bean sauce or hoisin sauce.
- Instead of chicken or vegetable broth, you can use water or mushroom broth.
Variations:
- Add ground pork or beef for a meatier version.
- Add mushrooms for extra umami flavor.
- Use silken tofu instead of firm tofu for a softer texture.
Tips and tricks:
- Be careful not to burn the Sichuan peppercorns as they can become bitter.
- Adjust the amount of chili bean paste to your desired level of spiciness.
- Use a slotted spoon to remove excess oil from the dish.
- Serve with steamed rice or noodles.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions
Pairings:
Steamed rice or noodles
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the sauce is too thick, add more broth or water.
- If the sauce is too thin, mix more cornstarch with water and add it to the dish.
Food safety advice:
Make sure to cook the dish until the zucchini and tofu are fully cooked through.
Food history:
Mapo Tofu is a popular Sichuan dish that originated in the 19th century. It is named after a woman named Ma who ran a small restaurant in Chengdu, China.
Flavor profiles:
Savory, spicy, and slightly numbing from the Sichuan peppercorns.
Serving suggestions:
Serve hot as a main dish with steamed rice or noodles.
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Region: Chinese