Mapo Tofu

Classic dish from the szechuan kitchen

Extra info

Yields2 ServingsCategory, ,
Prep Time5 minsCook Time25 mins
 300 g Silken tofu (or medium soft tofu)
 150 g minced (beef or pork or half half)
 2 tsp doubanjiang
 1 tsp fermented black beans (mashed with fork) (optional)
 chilli flakes (optional=
 1 tsp szechuan peppercorn
 1 tsp brown sugar
 3 scallions
 1 tbsp minced ginger
 1 tbsp garlic oil
 2 tsp cornstarch
1

Grind the szechuan pepper in pestle and mortar. Slice the scallions, separating whites and greens. Mince the ginger (and garlic if not using oil). Measure out black beans and mash a bit with a fork. Boil some water in the kettle.

2

Cut the tofu in bit-sized cubes. Bring a pot with water to boil, add some salt and blanch tofu for 1-2 minutes, firming it up a little. Remove carefully with slotted spoon and set aside

3

Fry the mince until crispy. Remove 2/3 and set aside. Add scallions, ginger and doubanjiang to the pan, and fry for 1 minute. Add black beans, and chilli flakes if using. Add garlic or oil. After about 30 seconds, pour in about 400 ml of water. Add a pinch of szechuan peppers. Let simmer for 2-3 minutes, scraping the bottom and letting the flavours mix. Taste test, adding some stock, or a dash of soy sauce to make more round.

4

Add tofu pieces and carfully stir, so they are spread evenly and can absorb the flabvours well. Let simmer on low heat, gently stirring occasionally. In the meantime, mix cornstarch with some water. After 7-8 minutes, pour in half of the cornstarch, gently mixing it in. Let set a bit, and add the other half. Let simmer for about a minute, to see how it thickens, eventually adding more (or adding water if too thick).

5

Add cooked beef, a dash of sesame oil and most of the scallion greens. Serve over steamed rice, topping off with some more scallion greens, and some szechuan pepper on the side to sprinkle over. Is nice with some extra greens as a side.

Ingredients

 300 g Silken tofu (or medium soft tofu)
 150 g minced (beef or pork or half half)
 2 tsp doubanjiang
 1 tsp fermented black beans (mashed with fork) (optional)
 chilli flakes (optional=
 1 tsp szechuan peppercorn
 1 tsp brown sugar
 3 scallions
 1 tbsp minced ginger
 1 tbsp garlic oil
 2 tsp cornstarch

Directions

1

Grind the szechuan pepper in pestle and mortar. Slice the scallions, separating whites and greens. Mince the ginger (and garlic if not using oil). Measure out black beans and mash a bit with a fork. Boil some water in the kettle.

2

Cut the tofu in bit-sized cubes. Bring a pot with water to boil, add some salt and blanch tofu for 1-2 minutes, firming it up a little. Remove carefully with slotted spoon and set aside

3

Fry the mince until crispy. Remove 2/3 and set aside. Add scallions, ginger and doubanjiang to the pan, and fry for 1 minute. Add black beans, and chilli flakes if using. Add garlic or oil. After about 30 seconds, pour in about 400 ml of water. Add a pinch of szechuan peppers. Let simmer for 2-3 minutes, scraping the bottom and letting the flavours mix. Taste test, adding some stock, or a dash of soy sauce to make more round.

4

Add tofu pieces and carfully stir, so they are spread evenly and can absorb the flabvours well. Let simmer on low heat, gently stirring occasionally. In the meantime, mix cornstarch with some water. After 7-8 minutes, pour in half of the cornstarch, gently mixing it in. Let set a bit, and add the other half. Let simmer for about a minute, to see how it thickens, eventually adding more (or adding water if too thick).

5

Add cooked beef, a dash of sesame oil and most of the scallion greens. Serve over steamed rice, topping off with some more scallion greens, and some szechuan pepper on the side to sprinkle over. Is nice with some extra greens as a side.

Mapo Tofu
IngredientsDirections

Classic dish from the szechuan kitchen

Be careful with the szechuan peppers!

Inspired from here: https://www.chinasichuanfood.com/mapo-tofu-recipe/#wprm-recipe-container-14705

 

Yields2 ServingsCategory, ,
Prep Time5 minsCook Time25 mins
 300 g Silken tofu (or medium soft tofu)
 150 g minced (beef or pork or half half)
 2 tsp doubanjiang
 1 tsp fermented black beans (mashed with fork) (optional)
 chilli flakes (optional=
 1 tsp szechuan peppercorn
 1 tsp brown sugar
 3 scallions
 1 tbsp minced ginger
 1 tbsp garlic oil
 2 tsp cornstarch
1

Grind the szechuan pepper in pestle and mortar. Slice the scallions, separating whites and greens. Mince the ginger (and garlic if not using oil). Measure out black beans and mash a bit with a fork. Boil some water in the kettle.

2

Cut the tofu in bit-sized cubes. Bring a pot with water to boil, add some salt and blanch tofu for 1-2 minutes, firming it up a little. Remove carefully with slotted spoon and set aside

3

Fry the mince until crispy. Remove 2/3 and set aside. Add scallions, ginger and doubanjiang to the pan, and fry for 1 minute. Add black beans, and chilli flakes if using. Add garlic or oil. After about 30 seconds, pour in about 400 ml of water. Add a pinch of szechuan peppers. Let simmer for 2-3 minutes, scraping the bottom and letting the flavours mix. Taste test, adding some stock, or a dash of soy sauce to make more round.

4

Add tofu pieces and carfully stir, so they are spread evenly and can absorb the flabvours well. Let simmer on low heat, gently stirring occasionally. In the meantime, mix cornstarch with some water. After 7-8 minutes, pour in half of the cornstarch, gently mixing it in. Let set a bit, and add the other half. Let simmer for about a minute, to see how it thickens, eventually adding more (or adding water if too thick).

5

Add cooked beef, a dash of sesame oil and most of the scallion greens. Serve over steamed rice, topping off with some more scallion greens, and some szechuan pepper on the side to sprinkle over. Is nice with some extra greens as a side.