Mapo Tofu（麻婆豆腐）
Mapo Tofu is a classic Chinese dish originating from Sichuan province. Known for its bold flavors and spicy kick, this dish combines silky tofu with minced pork in a rich, savory, and spicy sauce. It's a representative dishes of Sichuan cuisine and a favorite in Chinese restaurants worldwide.
INGREDIENTS
- 1 pound soft tofu, cut into 3/4 inch cubes
DIRECTIONS
Prepare the Tofu:
Cut 1 pound (500g) of tofu into 3/4 inch (2cm) cubes, soak the tofu cubes in a bowl of lightly salted water for 10 minutes.
Tip:
Soaking the tofu in lightly salted water helps firm it up, preventing it from breaking apart during cooking. It also helps remove any residual bean flavor, resulting in a cleaner taste.
Prepare Other Ingredients:
While the tofu is soaking, prepare the other ingredients. Mince 3 slices of ginger, chop 2 green onions, finely chop 2 tablespoons of doubanjiang, mince 2 ounces of pork.
Tip:
Chopping the doubanjiang into smaller pieces ensures it distributes more evenly throughout the dish, allowing its rich flavors to infuse the ingredients more quickly and thoroughly.
Prepare the saltwater:
Fill a pot with enough water and bring it to a boil. Add 2 teaspoons of salt to the water and stir to dissolve.
Blanch the Tofu:
Add the tofu cubes to the boiling water. When the water returns to a boil, remove the tofu and drain. Set aside.
Cook the Aromatics:
Heat a pan over medium heat and add 2 tablespoons of vegetable oil, add the minced ginger and chopped green onions, sauté until fragrant.
Cook the Meat:
Add the minced pork to the pan and cook until it changes color, stir in 1 1/3 tablespoon of fermented black beans and 2 tablespoons finely chopped doubanjiang, mix well.
Combine and Cook:
Add the blanched tofu to the pan, pour in enough water to create a sauce (approximately 1/2 cup), add 1 tablespoons of light soy sauce and 1 teaspoons of salt to taste, stir-fry to evenly coat the tofu with the flavors.
Thicken the Sauce:
Add 1 teaspoon of Sichuan pepper powder.
Gradually add the cornstarch slurry to thicken the sauce, stirring continuously.
Tip:
When thickening with cornstarch slurry, add it slowly to avoid over-thickening or clumping.
Finish and Serve:
Once the sauce has thickened, remove from heat and serve hot.