Spicy tofu recipes

Mapo Tofu: A Step-by-Step Guide

Mapo Tofu, a iconic Sichuan dish, delights with its spicy, numbing, and savory flavors. Here’s a simple yet authentic recipe to recreate this classic at home.

Ingredients:

- 300g soft tofu, cubed

- 150g ground pork (or beef)

- 2 tbsp doubanjiang (broad bean chili paste)

- 1 tbsp fermented black beans

- 3 cloves garlic, minced

- 1 tbsp ginger, minced

- 2 tbsp soy sauce

- 1 tsp sugar

- 100ml stock or water

- 1 tbsp starch mixed with 2 tbsp water

- Sichuan peppercorn powder

- Green onions, chopped

Steps:

1. Prep: Soak tofu in warm water for 10 minutes to remove excess moisture. Mix starch slurry.

2. Sauté Aromatics: Heat 2 tbsp oil in a wok. Stir-fry garlic, ginger, and fermented black beans until fragrant. Add doubanjiang, cook until oil turns red.

3. Brown Meat: Add ground pork, breaking it apart, until cooked through and slightly crispy.

4. Simmer: Pour in stock, soy sauce, and sugar. Bring to a gentle boil.

5. Tofu In: Gently add tofu cubes. Simmer for 5 minutes, avoiding stirring to prevent breakage.

6. Thicken: Drizzle in starch slurry, stirring lightly until sauce thickens.

7. Finish: Sprinkle Sichuan peppercorn powder and green onions. Serve hot with rice.

Tips: For extra heat, add chili oil. Adjust seasoning to taste—authentic Mapo Tofu balances spice, salt, and a subtle sweetness. Enjoy this fiery, comforting dish that’s sure to warm your table!