Easy Classic Chinese Recipe Sichuan Mapo Tofu

Ingredients (Serves 2-3)

Main Ingredients:

• Soft tofu 400g (one block)
• Ground pork 200g (can substitute with ground beef)

Seasonings:

• Pixian doubanjiang (Sichuan broad bean paste) 2 tablespoons
• Sichuan peppercorn powder 1 teaspoon
• Chili powder 1 teaspoon (adjust to taste)
• Light soy sauce 1 tablespoon
• Dark soy sauce 1 teaspoon (for color)
• Chinese cooking wine 1 tablespoon
• Cornstarch 2 teaspoons (for thickening)
• Salt to taste

Aromatics:

• Green onion 1 (minced)
• Ginger 1 small piece (minced)
• Garlic 3 cloves (minced)
• Scallions for garnish

Cooking Instructions

1. Preparation
   • Cut tofu into 2cm cubes, soak in warm salted water
   • Mince green onion, ginger, and garlic
   • Prepare cornstarch slurry (2 teaspoons cornstarch mixed with 3 tablespoons water)
2. Cooking Process
   • Heat oil in wok, add Sichuan peppercorns until fragrant, then remove
   • Add ground meat and stir-fry until color changes
   • Add minced aromatics and stir-fry until fragrant
   • Add doubanjiang and stir-fry until oil turns red
   • Add enough water to cover ingredients
   • Gently add tofu cubes, simmer on medium-low heat for 3-5 minutes
   • Season with light and dark soy sauce
   • Sprinkle Sichuan peppercorn powder and chili powder
   • Add cornstarch slurry to thicken sauce
   • Garnish with chopped scallions

Key Tips

1. Ingredient Selection:
   • Choose soft tofu for best texture
   • Use authentic Pixian doubanjiang for traditional flavor
   • Select ground meat with 30% fat for better flavor
2. Heat Control:
   • Use medium-low heat when frying doubanjiang to prevent burning
   • Simmer gently after adding tofu to maintain its shape
3. Important Notes:
   • Soaking tofu in warm salted water helps maintain its shape
   • Add just enough cornstarch slurry to slightly thicken the sauce
   • Add Sichuan peppercorn powder while hot for maximum numbing effect

Nutritional Value

Mapo Tofu is not only delicious but also nutritious:

• Tofu is rich in protein and calcium
• Chili helps boost metabolism
• Sichuan peppercorn aids digestion

Serving Suggestions

• Serve hot for best taste
• Perfect with steamed rice or noodles
• Reduce chili powder if preferred less spicy
• Leftover sauce can be used as a noodle dressing

Additional Tips

• The dish should have a balanced spicy, numbing, and savory flavor
• The sauce should be thick enough to coat the ingredients but still flow
• Authentic Mapo Tofu should be both spicy and numbing (麻辣 ma la)
• The tofu should be heated through but still maintain its shape