Mapo Tofu (麻婆豆腐)

This is another Szechuan classic that I adore. A plate of this Mapo tofu with a bowl of steaming hot rice is the comfort food I often crave for in the cooler months.

Silken soft tofu, minced meat and the numbing spiciness from the chilli oil and Szechuan peppercorns are the three main characteristics of this dish. There are many variations, but the recipe I have today has the well balanced sweetness and spiciness that will suit most tastebuds.

Pardon me for a short post today. It's school holiday and I am packing for our short trip to Melbourne tomorrow. Will write more after Easter.

Mapo Tofu Recipe

Serves 4

Ingredients

600 g silken firm tofu

300 g minced pork or beef

1 tbsp cooking oil

2 tsp minced garlic

2 tbsp spicy soy bean sauce

2 tsp soy sauce

2 tsp sugar

Salt

200 ml chicken stock

1 tbsp cornflour + 2 tbsp water

2 tbsp Szechuan chilli oil (Recipe Here)

1 tsp ground Szechuan pepper

2 tbsp chopped spring onions

Method

1. Sliced the tofu into 2cm cubes.

2. Heat a pan of water until it reaches just below boiling point. Add tofu cubes and scald for 2 minutes.
3. Remove, drain and set aside.
4. Heat a tbsp of cooking oil in a wok under medium high heat. Add minced pork or beef until it's browned and cook.
5. Add garlic and spicy bean sauce and stir-fry for a further 1-2 minutes until fragrant.
6. Reduce heat to medium low heat. Add tofu, soy sauce, sugar, salt and chicken stock. Give it a gentle stir, cover with lid and bring it to a slow simmer.
7. Remove the lid, add the cornflour water, give it a quick stir until mixture is thicken.

8. Turn off the heat, sprinkle with ground Szechuan pepper and chopped spring onions. Ladle the Chilli oil.
9. Serve immediately with steamed rice.