Mapo Tofu
Mapo Tofu is a popular Chinese dish from Sichuan Province. Sichuan Peppercorn gives dishes a unique “numbing” effect to not only add their fragrance and flavor but also to numb your tongue so it can take more heat!The name of the dish roughly translates to “pockmarked grandma’s tofu.” The spicy sauce coats the soft cubes of silken tofu, tasty bits of ground meat (pork, turkey, or beef), scallion, and Sichuan Peppercorn. A vegetarian version substitutes Shitake mushrooms for the meat.
Servings: 6
Equipment
- 1 Mortar and pestle or a way to grind the peppercorns
Ingredients
- 1/2 cup Olive oil
- 2 ea Thai bird chili peppers, thinly sliced
- 8 ea Dried red chilis, chopped
- 1-1/2 Tbsp Sichuan peppercorns, ground
- 3 Tbsp Ginger, finely minced
- 3 Tbsp Garlic, finely minced
- 1/2 lb Ground pork Ground turkey or beef may also be used. For a vegetarian option, use shitake mushrooms
- 2 Tbsp Spicey bean sauce Sriracha and Miso Paste in a 50:50 mixture may be used
- 2/3 cup Vegetable broth
- 1 lb Tofu cut into 1" cubes
- 1/4 cup Water
- 1-1/2 tsp Corn starch
- 1 ea Scallion, chopped
Instructions
- Toast the fresh and dried chilies by heating a wok or a small saucepan over low heat. Add half of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.2 ea Thai bird chili peppers, thinly sliced, 8 ea Dried red chilis, chopped, 1/2 cup Olive oil
- Heat the remaining half of the oil in a wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through, about 5 minutes. Add the ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.3 Tbsp Ginger, finely minced, 3 Tbsp Garlic, finely minced, 1/2 lb Ground pork, 1-1/2 Tbsp Sichuan peppercorns, ground
- Add the spicy bean sauce to the mixture and stir it in well. Add the chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and combine the water and cornstarch in a small bowl.2 Tbsp Spicey bean sauce, 2/3 cup Vegetable broth
- Combine the water and cornstarch in a small bowl. Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)1/4 cup Water, 1-1/2 tsp Corn starch
- Then add your the oil from before—peppers and all! Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the scallions and stir until the scallions are just wilted.1 lb Tofu cut into 1" cubes, 1 ea Scallion, chopped
- Serve