Mapo Tofu (麻婆豆腐) - East Asian Recipe

Mapo Tofu (麻婆豆腐)

🌍 East Asian, China (Sichuan) Difficulty: ●●●○○

Created in late Qing dynasty by a pockmarked (má) woman (pó) in Chengdu — her surname Chen attached to the dish's legend.

Ingredients

• 400g soft silken tofu cubed
• 200g ground pork
• 3 tbsp doubanjiang (Sichuan broad bean chili paste)
• 1 tbsp fermented black beans
• 4 garlic cloves minced
• 1 tbsp fresh ginger
• 200ml chicken stock
• 1 tbsp cornstarch in 2 tbsp water
• 1 tsp Sichuan peppercorns toasted and ground
• scallions
• sesame oil
• vegetable oil

Method

1. Cooking — Cook ground pork in oil until browned. Set aside.
2. Frying — Fry doubanjiang and black beans in oil 2 min until fragrant and oil is red.
3. Adding — Add garlic and ginger, fry 30 sec.
4. Adding — Add stock, bring to simmer. Slide in tofu gently.
5. Adding — Add pork back. Thicken with cornstarch slurry.
6. Step 6 — Finish with Sichuan pepper, sesame oil, scallions.

Tags: soft silken tofu cubed, ground pork, doubanjiang, fermented black beans, garlic cloves minced · Source: Brittani's Almanac