Mapo Tofu

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Mapo Tofu

Mapo Tofu

A fiery, flavorful, and intensely satisfying dish that’s a staple of Sichuan cuisine. This recipe utilizes fermented black beans and chili oil for a complex depth of flavour. It’s a little bit spicy, a little bit numbing, and utterly addictive! I remember getting this recipe from a very small restaurant in Chengdu, China, and it completely changed my perspective on simple food.

Ingredients

  • 200g firm tofu, drained and cut into cubes (about 1 inch pieces)

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon rice wine (Shaoxing wine is best)

  • 1 teaspoon grated fresh ginger

  • 1 teaspoon minced garlic

  • 1 teaspoon chili oil (adjust to your spice preference - start with 1/2 and add more!)

  • 1/2 teaspoon paprika

  • 1/4 teaspoon white pepper

  • 1/2 cup dried fermented black beans (doubanjiang), rinsed and patted dry

  • 1/4 cup chicken broth (or water)

  • 1 tablespoon cornstarch (mixed with 2 tablespoons water)

  • 1/4 cup chopped scallions, for garnish

  • 1 teaspoon paprika (for garnish)

Steps

  1. Prep the Tofu: Gently cube the tofu and set aside. Don’t press it - it’ll release too much moisture.
  2. Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the ginger and garlic and sauté for about 30 seconds, until fragrant – be careful not to burn them.
  3. Introduce the Doubanjiang: Add the rinsed and dried fermented black beans to the wok. Sauté for 2-3 minutes, stirring constantly, until they start to break down and release their color. This is where the flavour begins!
  4. Add the Soy Sauce & Wine: Pour in the soy sauce, rice wine, and a little bit of water (about 2 tablespoons). Stir to combine. Bring the sauce to a simmer.
  5. Incorporate the Tofu: Add the cubed tofu to the sauce and stir to coat evenly. Cook for 3-5 minutes, allowing the tofu to absorb the flavors.
  6. Add the Chicken Broth: Pour in the chicken broth and bring the mixture back to a gentle simmer.
  7. Thickening the Sauce: Mix the cornstarch slurry with 2 tablespoons of cold water and slowly drizzle it into the simmering sauce, stirring constantly, until it thickens to your desired consistency.
  8. Finish with Paprika and Seasoning: Stir in the paprika to give it a vibrant colour. Add white pepper and a final pinch of chili oil to taste.
  9. Serve Immediately: Garnish with chopped scallions and a sprinkle of paprika. Serve hot with steamed white rice. A generous dollop of sesame oil is a nice touch!

Notes: For a richer flavour, you can add a little grated carrot or beetroot to the sauce.

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