Mapo Tofu, the Authentic Way (麻婆豆腐)

5 from 129 votes

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 Time8

Cook Time12

Total Time20

Course: Main Course

Cuisine: Chinese

Servings: servings

Author: Wei Guo

Ingredients

For the tofu

600 g regular tofu soft or medium firm (see note 1)
1 teaspoon salt

For the sauce

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

You also need

½ teaspoon ground Sichuan pepper or to taste
1 stalk scallions finely chopped

US Customary - Metric

Instructions

Blanch

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.

Fry

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.
Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.

Braise

Pour in Shaoxing rice wine and water (or unsalted stock). Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).
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.
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.

Video

Notes

1. Classic Mapo tofu calls for regular tofu which comes in pressed blocks and is usually soaked in water. Silken tofu (绢豆腐), a type of unpressed tofu that coagulates directly in its container, isn’t a traditional choice but acceptable as a substitute. In this case, choose medium-firm or firm silken tofu and avoid the soft version.

2. Different brands of Sichuan chilli bean paste (aka spicy doubanjiang) may vary in saltiness, spiciness and texture. Adjust the quantity accordingly. I always use Pixian Douban (郫县豆瓣), a well-known variety, for this dish.

3. In terms of the level of hotness and numbing sensation, this recipe is not adapted for non-Sichuanese tastes. You might find it too pungent if you are not accustomed to it. Please feel free to alter the quantity of ground chilli (chilli flakes) and ground Sichuan pepper. You may also add a little sugar to balance the spiciness as well as the saltiness.

Nutrition