Chinese cuisine

Easy

Mapo Tofu

Name: Mapo Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 1 lb. Tofu; 3 oz. Beef, minced; 2 oz. Leeks; 1 cup Chicken broth; 1 tbsp. Fermented black soybeans (a.k.a. douchi); 1 tbsp. Soy sauce; 1 tbsp. Pixian spicy broad bean paste; 1 tbsp. Chili powder; 1 tsp. Fermented black soybeans (a.k.a. douchi); 1/4 tsp. Salt (to taste); 1/4 tsp. Ground Sichuan pepper (to taste); 1 tsp. Water + starch slurry (i.e., a mixture of equal parts water and starch)

Chef Chen Yichun

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Mapo Tofu is a popular Chinese dish from Sichuan Province. Mapo tofu is cooked in a traditional way that is fresh and fragrant, and serves a numbingly spicy, yet tender, flavor.

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

2 SERVING

Ingredients:

1 lb. Tofu
3 oz. Beef, minced
2 oz. Leeks
1 cup Chicken broth
1 tbsp. Fermented black soybeans (a.k.a. douchi)
1 tbsp. Soy sauce
1 tbsp. Pixian spicy broad bean paste
1 tbsp. Chili powder
1 tsp. Fermented black soybeans (a.k.a. douchi)
1/4 tsp. Salt (to taste)
1/4 tsp. Ground Sichuan pepper (to taste)
1 tsp. Water + starch slurry (i.e., a mixture of equal parts water and starch)

Directions:

Step 1

Dice the tofu into ½-inch cubes. Transfer into a bowl of cold water.

Step 2

Mince the beef.

Step 3

Cut leeks into 1-inch slices.

Step 4

Add tofu and water into a 12-inch pot; season with a pinch of salt and bring to a boil. Then, lift out tofu and transfer to a bowl. (The tofu will become even more creamy and supple while retaining its shape.)

Step 5

In a wok over high heat, add cooking oil. When the oil is hot, add minced beef and stir-fry until it is no longer pink. Add ½ tbsp/8 ml soy sauce. Mix well. Remove from wok and set aside.

Step 6

Return the wok to medium heat, add cooking oil, Pixian spicy broad bean paste, and chili powder. Stir-fry until fragrant. Pour in chicken broth. Add tofu, minced beef, 1 tbsp/10 g fermented soybean, and ½ tbsp/8 ml soy sauce. Turn heat to high, bring to a boil, then lower the heat to medium and cook for 3-5 minutes. Then add leek slices and slurry to thicken the sauce until it clings glossily to the meat and tofu.

Step 7

Pour everything into a deep bowl; sprinkle with ground Sichuan pepper.

Step 8

Enjoy!

Final Notes

① When cooking tofu, gently push back and forth using a spatula to prevent the tofu cubes from breaking. ② When thickening the sauce, gradually add the slurry in small increments.