Mapo Tofu, the Authentic Way (麻婆豆腐)
Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat. This recipe shows you how to make Mapo tofu the authentic way.
- Prep time
- 8 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 g regular tofu (soft or medium firm (see note 1))
- 1 teaspoon salt
- 2 tablespoon neutral cooking oil
- 100 g minced beef (or pork)
- 1 teaspoon minced ginger
- 2 tablespoon Sichuan chilli bean paste (see note 2)
- 1 tablespoon fermented black beans (rinsed and chopped)
- 1 tablespoon ground chilli ( or chilli flakes (or to taste))
- 1 tablespoon minced garlic
- 1 tablespoon Shaoxing rice wine
- 400 ml water (or unsalted stock)
- 2 tablespoon cornstarch (mixed with 3 tablespoons water)
- ½ teaspoon ground Sichuan pepper (or to taste)
- 1 stalk scallions (finely chopped)
Instructions
- 1
Cut the tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with water. Add the salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.
- 2
Heat up an empty wok until hot then add the oil. Put in minced meat, along with minced ginger. Stir fry over high heat until the meat becomes pale.
- 3
Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.
- 4
Pour in Shaoxing rice wine and 400ml (1¾ cup) of water or unsalted stock. Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).
- 5
Turn the heat down to medium. Add half of the cornstarch water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.
- 6
Once the sauce becomes just thick enough to coat the spatula, add ground Sichuan pepper and chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.