Mapo Tofu Recipe

Mapo tofu (mápó dòufu; literally “pockmarked woman’s tofu”) is a spicy and flavorful tofu dish from Sichuan cuisine, a style of Chinese cuisine originating in Sichuan province in Southwestern China. It consists of tofu set in a sauce containing minced meat, usually ground pork or beef, silken tofu, doubanjiang (a spicy fermented bean paste), chili oil, Sichuan peppercorns, and other ingredients.

The name of the dish is believed to have originated from a woman named Chen, who ran a restaurant in Chengdu, Sichuan, in the late 19th century. Chen had pockmarks on her face, and so she was known as “Mapo” (pockmarked woman). Her tofu dish became popular, and it was eventually named after her.

Mapo tofu is a popular dish in China, and it is also enjoyed by people around the world. It is a versatile dish that can be served with steamed rice, noodles, or as part of a larger meal.

Here is a recipe for mapo tofu:

Mapo Tofu Recipe

Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Medium

Mapo tofu (pockmarked woman’s tofu) is a spicy and flavorful tofu dish originating from Sichuan province in Southwestern China.

Ingredients

• 1 onion, sliced

• 1 small piece of ginger, minced (about 2 tsp)

• 1–2 tsp crushed dried chili pepper

• 200 g (7 oz) minced beef, or pork

• 4 cloves of garlic, minced

• 500 g (1 lb) silken tofu, cubed

• 2 tbsp chili bean paste (Doubanjiang)

• 1 tbsp Szechuan pepper, roasted and ground

• 1 tbsp soy sauce

• 1 tbsp rice wine

• 3–4 green onions, cut into 2 cm (1 inch) pieces

• 2–3 mushrooms (tree ears preferred; optional)

Directions

• If using dried mushrooms, soak them in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.
• Sauté onion with ginger and crushed chili.
• Add minced meat and garlic, and fry until brown.
• Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5–10 minutes.
• Serve over steamed jasmine rice.

Notes

• Some extra chili pepper can be substituted for Szechuan pepper, but the taste and feeling will be different. Szechuan pepper has a numbing sensation, not heat.
• A little ground coriander and cumin is very nice in this dish, especially if you cannot find Szechuan pepper easily.
• A red bell pepper, a tomato, and fresh coriander leaves are all welcome additions, though not traditional.
• The meal is just as good with whole beans instead of tofu.
• A vegan/vegetarian version of this meal can be made by substituting the meat with textured vegetable protein (TVP) or ground tofu.

Embark on a culinary journey with Mapo Tofu, where each bite is a symphony of spice and texture. Crafted with precision and respect for tradition, this dish promises to transport your taste buds to the vibrant streets of Sichuan, inviting you to savor the essence of one of China’s most beloved culinary treasures.

Other PORK recipes may be found HERE.

Other VEGETABLE recipes may be found HERE.

IMAGE: CC BY-SA 2.0