About the Dish:
Mapo Tofu is a popular Chinese dish from the Sichuan province. It is a spicy and flavorful dish that combines tofu, minced meat, and a rich and spicy sauce. The dish gets its name from the pockmarked (ma) old lady (po) who supposedly invented it. The dish is known for its tongue-numbing spiciness and is often enjoyed with steamed rice.
|Minced Meat (pork or beef)||200g|
|Fermented Black Beans||1 tablespoon|
|Sichuan Peppercorns||1 teaspoon|
|Chili Bean Paste||2 tablespoons|
|Green Onion||2 stalks|
|Chicken Stock||1/2 cup|
|Soy Sauce||2 tablespoons|
|Vegetable Oil||2 tablespoons|
- Step 1: Cut the tofu into small cubes and set aside. Finely chop the garlic, ginger, and green onion.
- Step 2: Heat the vegetable oil in a wok or deep skillet over medium heat. Add the minced meat and stir-fry until browned.
- Step 3: Add the garlic, ginger, and green onion to the wok and stir-fry for another minute. Add the fermented black beans and Sichuan peppercorns. Stir-fry for another minute.
- Step 4: Add the chili bean paste and stir-fry for a few seconds to release its flavors. Pour in the chicken stock and soy sauce. Bring to a simmer.
- Step 5: Gently slide the tofu cubes into the wok and simmer for 5-7 minutes, until heated through.
- Step 6: In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the wok and stir gently to thicken the sauce.
- Step 7: Remove from heat and garnish with chopped green onion. Serve hot with steamed rice.