Mapo Tofu
Mapo Tofu features soft tofu and minced beef as its main ingredients, seasoned with Pixian broad bean paste and Sichuan peppercorns. Boasting a bold combination of numbing spiciness, rich aroma and savory flavor, it is widely known as the ultimate rice companion.
Difficulty
Easy
Prep Time
10min
Cook Time
10min
Easy · Heritage Classics
Method
prepare tofu
Cut the tofu into 2 cm cubes. Bring water to a boil in a pot, add a pinch of salt, blanch the tofu in the salted water for 1 minute, then remove and drain well.
Blanching in salted water removes the raw beany taste and firms up the tofu so it does not break easily.
Sauté ground beef
Heat oil in a hot pan. Add the ground beef, break it up over medium-low heat. Cook until the beef is slightly dry and releases fat, then remove and set aside.
Bring out the red oil (the most critical step)
Leave residual oil in the pan. Turn to low heat, add chopped Pixian broad bean paste, fermented black beans, ginger, garlic and chili powder. Sauté slowly for 30 seconds until bright red oil emerges.
Simmer to absorb flavors
Pour in one bowl of water or stock. Add light soy sauce, a touch of dark soy sauce, and a little sugar to balance the saltiness. Add the pre-sautéed ground meat, then gently slide in the tofu. Simmer over medium-low heat for 3 minutes to let the tofu soak up the sauce. Do not stir vigorously; gently shake the pan instead.
Thicken in batches
Mix starch with water to make a starch slurry. Pour it into the pan in two separate batches. Gently stir to combine after each addition, until the sauce thickens and clings to the tofu.
Transfer to a plate
Add chopped green garlic shoots and stir-fry briefly. Turn off the heat, then sprinkle generously with Sichuan peppercorn powder!
Chef's notebook
Chef's Tips
Do not add salt yet：
The broad bean paste is quite salty on its own. Do not add salt yet; taste first and add salt as needed.
Cook on low heat：
Be sure to sauté the broad bean paste over low heat until red oil surfaces; otherwise, it will have a strong raw sauce taste.
Add the starch slurry in two batches：
Add the starch slurry in two batches. Adding all at once will make a thick paste that clumps easily.
Ingredients：
Minced beef is standard in the traditional recipe, and garlic scapes taste more aromatic than green onions.
Mix rapeseed oil with lard：
For an even more authentic flavor: mix rapeseed oil with a little lard to double the aroma.
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