Mapo Tofu

Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Do you love it?

Background  Story

If you know the Chinese name of Mapo tofu(麻婆豆腐), the answer might be tofu made by mapo or is mapo is kind of flavor. At the very beginning, Mapo tofu is named after its creator.

It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Her tofu dishes are quite popular among the guests. However some guests told her that they want to eat some meat rather than just tofu. So she bought some beef and cut it to granules and adding the beef into her tofu. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu.Nowadays, along with the popular of this dish, there are many variations for example vegetarian version or pork version. Besides, mapo has becomes a kind of flavor which has also been used in other dishes.From the healthy consideration, tofu or bean curd is considered as one of the most nourishing cooking ingredients. There are many types of tofu product on market from soft tofu to firm tofu, from tofu skin to dried tofu etc. Surely, the cooking methods actually depend on the texture of the ingredients. For marinating, soft tofu is more fitful than firm tofu and for stir-frying and deep frying, firm tofu is better than soft tofu.

YIELD

Makes 3 or 4 main course servings

INGREDIENTS

1. For sauce
   • 1/4 cup chicken broth
   • 2 tablespoons hot bean paste
   • 2 tablespoons soy sauce
   • Additive-free kosher salt to taste
2. • 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
   • 1 1/2 to 2 tablespoons corn, peanut, or canola oil
   • 1/2 lb ground pork shoulder (preferably 75% lean)
   • 1 tablespoon plus 1 teaspoon finely minced garlic
   • 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
   • 1 tablespoon cornstarch dissolved in 2 tablespoons water
   • 1 1/2 teaspoons Japanese sesame oil
   • 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
   • 3 tablespoons thinly sliced scallion
3. • Accompaniment: steamed rice

PREPARATION

1. Make sauce:
   1. Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
2. Poach tofu:
   1. Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
3. Stir-fry pork:
   1. Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
4. Finish stir-fry:
   1. Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
   2. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
   3. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.