Mapo Tofu (麻婆豆腐)

One of my favorite Chinese food is Mapo Tofu.

It is packed with spiciness of Sichuan (a province in southwest China), which is famous for its spicy, hot and very fragrant cuisine. If you haven't tried Sichuan cuisine, you should try Dan-dan noodle, Kung Po Chicken (authentic version!), and Mapo tofu. (If you really enjoy spicy food, you should also try those crazy spicy hot pots.)

The following Mapo tofu recipe is a result of many recipe readings from books and websites as well as memory from my favorite authentic Chinese restaurant, and I have to say this recipe is one of my favorite. It is spicy enough but not overwhelming. It is full of flavors from pork, sauce and spices. And it took only ten minutes from start to finish. Hope you enjoy the Mapo tofu as much as I do.


MAPO TOFU (麻婆豆腐)
Spicy Silken Tofu from Sichuan, China

YIELD: ONE plate to share / COOKING TIME: 10 mins.


INGREDIENTS


+ 250g silken tofu
+ 120g ground pork loin
+ 1 Tbsp vegetable oil
+ 1 Tbsp minced garlic
+ 1 Tbsp minced scallion (+α for garnish)
+ 1/2 Tbsp minced ginger
+ 1 Tbsp red pepper powder
+ 1 Tbsp doubanjiang(豆瓣酱)*
+ 1/2 cup chicken stock (or water)
+ 1 tsp ground sichuan peppercorn**
+ salt & pepper


* Doubanjiang(豆瓣酱) is spicy bean paste sauce from Sichuan, China. You can find it easily in Asian grocery stores.

** I think the most interesting ingredient in Sichuan cuisine is the Sichuan peppercorn. Sichuan peppercorn, which looks like coriander seed with brownish red color, is not hot at all, but just creates tingly numbness in the mouth. This numbness works perfectly with spicy hot Sichuan chili pepper. Also, the gentle lemony fragrant from the peppercorn is very pleasant.



PROCEDURES



1. In a large wide pan - ideally, a wok - add vegetable oil, minced garlic, scallion, ginger and red pepper powder. Over medium-high heat, cook the aromatic ingredients until you can smell them together. Please be careful not to burn them.



2. Add ground pork loin and sauté. Season with a bit of black pepper while sautéing.



3. Add doubanjiang, and continue to sauté until all the ingredients are mixed well.



4. Pour chicken stock (or water) into the pan, and bring to a boil. Reduce the liquid little bit.



5. Slide in the diced silken tofu carefully. Season with a pinch of salt, then stir gently the tofu to coat with the sauce without breaking it.



6. Plate the Mapo tofu and sprinkle ground Sichuan peppercorn and some scallion.



Enjoy!