Mapo Tofu (麻婆豆腐) - Foodies Junction

 Mapo Tofu (麻婆豆腐)

Mapo Tofu is a popular Sichuan dish known for its bold flavors and fiery kick. It features silky tofu cooked in a spicy, savory sauce with ground pork or beef.

Mapo Tofu (麻婆豆腐) is a classic Chinese dish originating from Sichuan province, renowned for its bold and spicy flavors. The dish features cubes of soft tofu cooked in a spicy, aromatic sauce typically made with chili bean paste, fermented black beans, garlic, ginger, and Sichuan peppercorns. It often includes minced meat, such as pork or beef, which adds depth to the dish.

The name "Mapo" is derived from the Chinese characters "麻" (má), meaning "numbing" or "tingling," and "婆" (pó), meaning "old woman" or "grandma." Legend has it that the dish was created by an elderly woman known as Mrs. Chen, who had pockmarks on her face, hence the nickname "Mapo." Despite its humble origins, Mapo Tofu has become a beloved and iconic dish in Chinese cuisine, known for its complex flavors and fiery heat.

Mapo Tofu is commonly served as a main dish alongside steamed rice, making it a comforting and satisfying meal. It is enjoyed not only in Sichuan but also throughout China and around the world, often adapted to suit different tastes and preferences while retaining its characteristic spicy and numbing profile.

Here's a simple recipe:

Ingredients:

• 1 block (14 oz / 400g) silken tofu, cut into cubes
• 1/4 lb (100g) ground pork or beef
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon fermented black beans, rinsed and minced
• 1 cup (240ml) chicken or vegetable broth
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon Sichuan peppercorns, toasted and ground
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 green onions, chopped (for garnish)

Instructions:

• Heat vegetable oil in a wok or skillet over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds.
• Add the ground pork or beef to the wok, breaking it up with a spatula, and cook until browned.
• Stir in the chili bean paste and fermented black beans, and cook for another minute.
• Pour in the chicken or vegetable broth, soy sauce, sugar, and ground Sichuan peppercorns. Bring the mixture to a simmer.
• Gently add the tofu cubes to the wok, being careful not to break them. Allow the tofu to simmer in the sauce for 3-4 minutes to absorb the flavors.
• Stir in the cornstarch slurry to thicken the sauce, and simmer for another minute until the sauce reaches the desired consistency.
• Transfer the Mapo Tofu to a serving dish, garnish with chopped green onions, and serve hot with steamed rice.

Enjoy this iconic Sichuan dish bursting with bold flavors and tender tofu!