Mapo tofu is an instantly recognisable icon of Chinese Sichuan cuisine that it really needs no introduction. I usually do not toast it as it will not make a huge difference to the result. The mouthfeel is different when you bite into it. The tofu should deliver: Chen Mapo Tofu was created in 1862 at Restaurant Chen Heng Seng 陈兴盛饭铺 in the northern suburb of Chengdu. You are welcome. I love this recipe as I can enjoy the kick-in-the-tongue sensation and the specific flavor back in Szechuan, China. Mapo Tofu is a Chinese dish that originated from Sichuan province. Cook for 3 to 4 minutes. Thank you for sharing this recipe! These sort of tofu is commonly sold as individual pieces placed in plastic boxes and sealed with a transparent plastic film. However some guests told her that they want to eat some meat rather than just tofu. Substitute the minced meat with diced Chinese mushroom and immediately transform it into a purely vegetarian dish. Get recipes, tips and NYT special offers delivered straight to your inbox. Mince the meat into fine pieces and saute until fragrant (酥). Cook about 2 minutes longer, stirring constantly, until things are vivid reddish brown. However, there are minced pork and a vegetarian version as well. Add the chicken stock, chili bean paste, chili oil, five-spice powder, sugar. […]. Traditional and authentic Sichuan mapo tofu is what we’re going for in this recipe. I am using minced chicken breast meat in this recipe. It is one of the most popular dishes from the Sichuan province in China, a region known for its fiery, mouth-numbing dishes. The tofu will, 1 tablespoon cornflour slurry (1 teaspoon of cornflour with 2 teaspoons of water), 1 tablespoon scallion, cut into small pieces. I may receive commissions for purchases made through links in this post. Since pockmark is pronounced as Ma and Po mean old lady is Chinese, the customers named the tofu dish after her nickname as Mapo tofu. Mapo Tofu or 麻婆豆腐 is a humble and tasty Sichuan dish made with tofu and ground beef (or pork). The original mapo tofu recipe contains minced beef. Food Stylist: Simon Andrews. Thanks for trying this recipe. Add the scallions and stir to combine. Mapo Tofu, which means Pockmarked Lady Tofu (poor lady… she makes awesome tofu and she’s remembered for her skin? Christopher Simpson for The New York Times. All Rights Reserved. Main Dish / Sichuan Recipes. We use cookies to ensure that we give you the best experience on our website. The classic recipe consists of silken tofu, ground pork or beef and Sichuan peppercorn to name a few main ingredients. Mrs. Chen’s tofu was spectacular because it was prepared with fresh ingredients and served piping hot. I am happy to see you in this comment area, as you have read through my recipe. Add 1 tablespoon of cornflour slurry to the tofu over medium heat. Sichuan peppercorns add mala — tingly zing — and fermented black beans, called douchi, lend this dish a kick of umami. Which type of tofu is most suitable for making mapo tofu?You should look for the reasonably soft and silky tofu, but not the softest one that will break if you cut the tofu into pieces. Pour in water and cook until bringing to a simmer. In the event it is not available, you can make it yourself by following the following steps: Szechuan peppercorn gives a numbness feeling on the tongue. Please read my disclosure for more info. Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. Add 2 1/2 tablespoons doubanjiang, the douchi (if using), ginger and red-pepper flakes (if using). KP Kwan. Heat 125ml of vegetable oil in a pan. There are three things you need to know while cooking Mapo Tofu. The red color comes from spicy bean sauce and a chili seasoning. I am using minced chicken breast meat in this recipe. Best of all, it’s quite easy to make at home. 50g (about 3 tablespoons full) chili bean paste doubanjiang or 辣豆瓣酱, How to make Chinese roast chicken with super crispy skin, Tofu with minced pork recipe - How to cook in 3 easy steps. Finally, add 1 teaspoon ground Sichuan peppercorn. Opt out or, ounces medium or medium-firm tofu (if unavailable, go with firm), ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen, tablespoons doubanjiang (fermented chile bean sauce or paste), tablespoon douchi (fermented black beans, optional), rounded teaspoon granulated sugar, plus more if needed, large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces, tablespoons cornstarch dissolved in 3 tablespoons water. Fantastic, and thank you for providing the characters to the proper ingredients. InfernoXV 04:00, 28 March 2008 (UTC) see my comment above; as i mentioned, the choice of meat (or even vegetarian) varies greatly and may have even changed over time so it is not that which makes the dish authentic. The spicy sauce coats the soft cubes of silken tofu, tasty bits of ground pork, scallion, and Sichuan (or Szechuan) peppercorns. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking. Your email address will not be published. Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder. Let the tofu absorb the flavor of the seasoning ingredients. Add the remaining oil to the wok and fry the tobanjiang until the oil turns red. The classic recipe consists of silken tofu, ground pork or beef, fermented broad beans & soybeans (doubanjiang), fermented black beans (douchi), and Sichuan peppercorn to name a few main ingredients. Subscribe now for full access. 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