Spicy Sichuan Style Mapo Tofu Delight

Mapo Tofu, a classic dish from Sichuan cuisine, is known for its unique combination of flavors and textures. The dish features soft tofu, minced meat (usually pork), and a spicy, savory sauce that is both numbing and flavorful. The name “Mapo” refers to the elderly woman who first popularized the dish, while “Tofu” refers to the main ingredient. This dish is beloved for its bold flavors and is often served with rice, making it a complete meal.

• 1 block firm tofu (about 400g)
• 150g ground pork or beef
• 3 tablespoons doubanjiang (Sichuan fermented broad bean and chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or cooking sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon Sichuan peppercorns
• 2 garlic cloves, minced
• 1 small piece of ginger, minced
• 1 green onion, chopped
• 1/2 teaspoon chili flakes
• Sesame seeds for garnish

Before you start cooking, it’s essential to prepare all your ingredients. Cut the tofu into bite-sized cubes and place them in a bowl of cold water to prevent them from breaking apart during cooking. Pat the tofu dry with paper towels before using.

For the ground meat, you can use either pork or beef. If you prefer a vegetarian version, you can omit the meat entirely and add more vegetables like mushrooms or bell peppers for extra flavor and texture.

1. Start by heating the oil in a wok or large skillet over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds.
2. Add the ground pork or beef and cook until browned, breaking up any clumps with a spatula. Drain off any excess fat if necessary.
3. Stir in the doubanjiang, soy sauce, Shaoxing wine, sugar, and chili flakes. Cook for another minute, stirring constantly to ensure the spices are well combined.
4. Add the tofu carefully, being mindful not to break the pieces. Pour in enough water to cover the tofu, about 1 cup, and bring it to a simmer. Let it cook for 3-5 minutes, allowing the flavors to meld together.
5. In a small bowl, mix the cornstarch with a little water to form a slurry. Stir this mixture into the simmering tofu to thicken the sauce. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
6. Taste and adjust seasoning as needed. You can add more soy sauce for saltiness, sugar for sweetness, or chili flakes for spiciness.
7. Remove the wok from the heat and sprinkle with Sichuan peppercorns, sesame oil, and chopped green onions. Garnish with sesame seeds for added texture and visual appeal.

Mapo Tofu is traditionally served over steamed rice, which helps to soak up the rich, spicy sauce. For a more substantial meal, you can pair it with noodles or serve it alongside other Sichuan dishes like Kung Pao Chicken or Twice-Cooked Pork.

Each serving of this dish contains approximately 250 calories, with 18 grams of protein, 12 grams of fat, and 9 grams of carbohydrates. The dish is also a good source of calcium, iron, and vitamins B6 and B12.

Mapo Tofu is a dish that perfectly encapsulates the essence of Sichuan cuisine – bold, spicy, and deeply satisfying. Whether you’re a fan of spicy food or simply looking to explore new flavors, this dish is sure to delight your taste buds. With its simple preparation and rich, complex flavors, it’s no wonder that Mapo Tofu remains one of the most beloved dishes in Chinese cuisine.