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.
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Making delicious Mapo Tofu at home hinges on finding authentic ingredients and adjusting seasonings to suit your taste. Appropriate substitutes and correct cooking techniques can also help you achieve a great result. Here are some key points:
1.Selecting Ingredients:
Doubanjiang (Fermented Bean Paste): This is the soul of Mapo Tofu. It's best to purchase it from an Asian supermarket or online. Pixian Doubanjiang from Sichuan is a high-quality choice to ensure authentic flavor. If you can't find genuine doubanjiang, you can use Korean gochujang as a substitute, but the taste will differ.
Sichuan Peppercorns: These are essential for the unique numbing and spicy flavor. You can find them in Asian supermarkets or online. If unavailable, you can use Sichuan pepper powder as a substitute, but the effect will be different.
Tofu: Choose soft or silken tofu, which absorbs the sauce and seasonings well. Silken tofu is an excellent choice.
Meat: If you don't eat pork, you can use ground beef, chicken, or vegetarian substitutes.
2.Preparation and Cooking Tips:
Blanch the Tofu: When cooking tofu, first blanch it in saltwater. This helps prevent the tofu from breaking apart during stir-frying.
Maintain the Right Heat: When stir-frying Mapo Tofu, use medium to low heat. This prevents burning or overcooking, allowing the seasonings to penetrate the tofu and meat better.
3.Seasoning Tips:
Spiciness: Adjust the amount of doubanjiang and Sichuan peppercorns to suit your taste. If you prefer less heat, reduce these ingredients accordingly.
Saltiness: Doubanjiang is quite salty, so be cautious when adding extra salt. Start with a small amount and adjust to taste.
4.Tips for Thickening with Cornstarch:
Correct Ratio: Use the right ratio of cornstarch to water, typically 1 tablespoon of cornstarch mixed with 1-2 tablespoons of water. Too thick or too thin a slurry can affect the texture and appearance of the dish.
Moderate Heat: Keep the heat at medium-low when thickening. High heat can cause the starch to gelatinize unevenly, impacting the texture.
Constant Stirring: Stir continuously while adding the slurry to avoid settling or clumping, ensuring an even, thick consistency.
Amount Control: Avoid adding too much slurry at once to prevent the sauce from becoming too thick. Add it gradually until you reach the desired thickness.
5.Serve Immediately:
Mapo tofu is best enjoyed immediately after cooking to maintain the texture and freshness of the ingredients.
Using these tips, you can create a rich and authentic Mapo Tofu that allows you to enjoy the delicious flavors of this classic dish right at home.
INGREDIENTS
MAIN INGREDIENTS
- 1 pound soft tofu, cut into 3/4 inch cubes
ACCESSORIES
- 2 ounces ground pork (or chicken/beef)
- 2 tablespoons doubanjiang (fermented bean paste), finely chopped
- 1 1/3 tablespoon fermented black beans
- 3 slices of ginger, minced
- 2 green onions, chopped
SEASONINGS
- 1 teaspoon Sichuan pepper powder
- 2 tablespoons vegetable oil
- 1 tablespoons light soy sauce
- Salt, to taste
- Cornstarch slurry (mix cornstarch with water) for thickening
DIRECTIONS
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
STEP 6
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.
STEP 7
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.
STEP 8
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.
STEP 9
Finish and Serve:
Once the sauce has thickened, remove from heat and serve hot.
Recipe analyzer
- Recipes: Mapo Tofu（麻婆豆腐）
- Main Ingredients:6
- Servings per recipe:1
- Servings size:710 g
-
Energy (calories)：544 kcal
-
Protein：49.25 g
-
Fat：29.46 g
Why gray?
-
Carbohydrates：27.53 g
-
Protein: 33%181 kcal
-
Fat: 47%254 kcal
-
Carbohydrates: 20%108 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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