{"id":30200,"title":"Authentic Mapo Tofu – \u9ebb\u5a46\u8c46\u8150","modified":"2025-02-14T11:32:45+01:00","plain":"A Delicious Mapo Tofu Recipe, Guaranteed to Take You on a Journey Without Leaving Your Kitchen\n\n\n\nWhat Is Mapo Tofu?\n\n\n\nMapo Tofu is a famous Chinese dish originating from Sichuan province, known for being the spiciest of Chinese cuisines. Sichuan pepper, the region's signature spice, gives dishes a unique \u201cnumbing\u201d effect called Mala.  \n\n\n\nThis particular characteristic of Sichuan pepper is not limited to its aroma and flavor; it also serves to numb the tongue, allowing for better tolerance of the dish's spiciness.\n\n\n\nAlthough its origins are unclear, Mapo Tofu has far exceeded the borders of Sichuan to conquer the world. The dish has been adapted in multiple ways by restaurants and families, who have often reduced its spice level, added various vegetables, and transformed the dish into a new version. \n\n\n\nIn this recipe, I aim for the traditional and authentic version of Sichuan Mapo Tofu. \n\n\n\nBased on the excellent video of the bloggers \u201cChinese Cooking Demystified\u201d, this recipe is amazing. A spicy and creamy sauce coats cubes of tofu, flavorful bits of ground pork, green onions, and Sichuan peppercorns, creating a harmonious blend of textures and flavors.\n\n\n\nIsn't that wonderful?\n\n\n\nTips for Successful Mapo Tofu\n\n\n\nWhat Kind of Tofu to Use?\n\n\n\nWhen preparing Mapo Tofu, choosing the right type of tofu is of utmost importance. A common mistake is using an unsuitable tofu. In China, you'll find \u201cnen doufu\u201d (\u5ae9\u8c46\u8150), which is contrasted with \u201cneizhi doufu\u201d (\u5185\u916f\u8c46\u8150), the latter being a silken tofu that disintegrates easily and is often used in desserts.   \n\n\n\nOutside of China, you'll probably find what's called \u201csoft tofu\u201d, sometimes referred to as \u201cfirm silken tofu\u201d, which can be confusing. If you're unsure when comparing tofu at the supermarket, opt for an appropriate \u201csoft tofu\u201d. A tofu that's slightly too firm is far preferable to one that's too soft. If you're in an Asian supermarket, ask the sellers for tofu suitable for Mapo Tofu.   \n\n\n\nRegarding the cooking of tofu, it should be cut into small cubes and blanched in simmering salted water. This process has three advantages: it firms up the tofu, eliminates its grassy taste, and lightly seasons it. After removing it from the heat, let it soak until ready to use.  \n\n\n\nThe Spicy Bean Paste\n\n\n\nIt's important to note that different brands of doubanjiang (Sichuan spicy bean paste) have varying levels of saltiness, with lower quality brands generally being saltier. This variation can affect the taste of recipes using this ingredient, such as Mapo Tofu and Shuizhu Beef. Before starting to cook, it's essential to select a \u201cPixian\u201d type doubanjiang, specific to Sichuan cuisine, and taste it beforehand. If its saltiness is comparable to soy sauce, it can be used as is in the recipe.   \n\n\n\nIf the doubanjiang is excessively salty, reduce the amount from 1.5 tablespoons to 1 tablespoon.\n\n\n\nShuizhu Beef, Sichuan Boiled Beef\n\n\n\nThe Pepper and Chili\n\n\n\nFirst, the treatment of Sichuan pepper is crucial. Toast it over medium-low heat in a dry wok until it becomes aromatic and releases small drops of oil. This step enhances its flavor and numbing power. Then grind it, either with a mortar and pestle or a coffee grinder.    \n\n\n\nThis powder will be added towards the end of cooking to preserve its color and potency. For chili powder, feel free to opt for milder varieties depending on your spice tolerance. \n\n\n\nThe Meat for Mapo Tofu\n\n\n\nIt's important to understand the philosophy behind using meat in this dish. It's not meant as a topping, but as seasoning for the broth. So don't triple the quantity out of greediness, as it might alter the dish's nature. However, feel free to increase the amount of garlic shamelessly, hehe.   \n\n\n\nWhether it's pork or beef, the meat must be cooked carefully. Use the \u201creguoliangyou\u201d method (very hot wok, cold oil, and add the meat directly) to separate the meat well with a spatula. If using beef, opt for a very fatty cut and be sure to adjust the amount of oil based on its fat content. The risk is that it might absorb all the famous oil I'll talk about next.   \n\n\n\n\n\n\n\nThe Red Oil of Mapo Tofu: Hongyou\n\n\n\nThe distinctive element of Mapo Tofu is the hongyou, the characteristic red oil of Sichuan cuisine. It's obtained by frying the spicy bean paste with the minced meat. It's important not to burn this paste while ensuring the oil is well infused.   \n\n\n\nFor those who have difficulty obtaining \u201chongyou\u201d with pre-packaged meats, which are sometimes drier and less fatty, try massaging a bit of water into the meat before frying it, or opt for freshly ground meat.\n\n\n\nThe Crucial Finishing Touch\n\n\n\nWhen you add the broth, soy sauce, Shaoxing wine, and sugar, taste and adjust the seasoning. The broth should be slightly less salty at this stage. After adding the tofu, let it simmer and reduce the sauce until it reaches a slightly thick consistency.   \n\n\n\nFinish with black vinegar and finally, thicken it with cornstarch. If you find the sauce is too liquid, don't worry. After serving the tofu, let the red oil rise to the surface and use it to baste the dish. If, on the contrary, the sauce is too thick, add a little water to adjust it.   \n\n\n\n\n\n\tAuthentic Mapo Tofu - \u9ebb\u5a46\u8c46\u8150\n\t\t\n\t\tA Delicious Mapo Tofu Recipe, Guaranteed to Take You on a culinary Journey Without Leaving Your Kitchen\t\n\t\n\t\tWok\t\n\t\n\t\tBase230 g of Soft Tofu0.5 tablespoon of Sichuan Peppercorns35 g ground pork (30% fat content)4 Cloves garlic (Finely Minced.)1.5 tablespoon of Sichuan Chili Bean Paste (Doubanjiang) (Chopped to Break Down the Bean Pieces.)1 teaspoons Chili powder (Adjust According to Spice Tolerance.)100 ml of Chicken BrothOther Ingredients 1 teaspoon shaoxing wine1 teaspoon light soy sauce1 teaspoon of Sugar.0.5 teaspoon black rice vinegar1 teaspoon cornstarch (Dissolved in an Equal Number of Tablespoons of Water)Finishing1 teaspoon of sesame oilChopped Green Onions\t\n\t\n\t\tToast the Sichuan Peppercorns in a Dry Wok over Medium-Low Heat. Once Aromatic, Grind Finely. Cut the Tofu into Approximately 1.5 cm Cubes. Blanch in Simmering Salted Water for 2-3 Minutes. Drain or Soak and Drain Just Before Use; Set Aside.  Saut\u00e9 the Minced Pork Belly in a Wok over Medium-High Heat. Break Up the Pieces with a Spatula. Add the Bean Paste to the Pork. Stir-Fry over Medium Heat Until the Oil Turns Red.Incorporate the Garlic and Chili Powder. Saut\u00e9 for 1 Minute Add the Broth, Soy Sauce, Shaoxing Wine, and Sugar. Simmer for a Few Minutes Add the Drained Tofu. Cook over Medium-High Heat, Stirring Gently, Until the Sauce Begins to Thicken.  After About 3 Minutes, It Should Start to Boil Rapidly and the Liquid Will Resemble a Thin SauceSeason with Ground Sichuan Pepper and Black Vinegar. Stir and Cook for 30 Seconds. Thicken with Cornstarch, Mixing Well. Turn Off the Heat, Incorporate the Toasted Sesame Oil and Gently Mix. Garnish with Green Onions to Serve\t\n\t\n\t\tChoose Soft Tofu, Not Extra Firm Tofu, but Especially Not Silken Tofu\nFor the Meat, Use Pork Belly or Fatty Ground Pork for More Flavor.\nThe Broth Should Not Be Salted\n\t\n\t\n\t\tMain courseChineseMapo Tofu, tofuHuile de s\u00e9same, Porc, Sauce soja light, Vin shaoxing\t\n\n\n\n\n\nCulinary sources\n\n\n\nGot most of my information for this recipe from the Chinese cooking channel \"Chinese cooking demystified\". Go give it a watch, it's a very interesting video and the overall channel is just brilliant.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=30200"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24293"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=30200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=30200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=30200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}