Mapo Tofu
Mapo tofu features tender tofu cubes in a spicy minced-meat sauce with Sichuan peppercorns. Handle the tofu gently to keep the cubes intact; a little cornflour gives the sauce its coating consistency.
How to make it
Prepared 0 of 6 steps
Prepare the tofu
Drain the tofu and cut it into 2 cm cubes. Finely chop the garlic and ginger, and thinly slice the spring onions. Do not press soft tofu: it needs to retain its moisture.
Toast the spices
Toast the Sichuan peppercorns in a dry frying pan for 30–40 seconds until fragrant, then grind them. Do not let them darken or they will taste bitter. Reserve half for finishing the sauce.
Sauté the meat
Heat the oil and fry the minced pork for 5–6 minutes, breaking up large clumps. It should change colour throughout and start to brown; minced pork must reach 71 °C in the centre.
Make the sauce base
Push the pork aside and add the doubanjiang, garlic and ginger. Stir over a medium heat for 1 minute. Add the stock, light soy sauce, sugar and half the ground Sichuan peppercorns, then bring to a gentle simmer.
Cook the tofu
Lower the tofu cubes into the sauce and simmer very gently for 6–8 minutes. Rather than stirring vigorously, rock the pan or carefully lift sauce from underneath with a spatula.
Thicken and serve
Mix the cornflour with the cold water and stir again before use. Add it to the simmering sauce in portions, gently distributing it. After 1 minute, add the spring onions and remaining ground peppercorns; the sauce should cling to the tofu.
Little hint
Doubanjiang already contains salt and chilli, so this recipe needs no extra salt. For a less spicy version, use a milder chilli bean paste in the same quantity.
Frequently asked questions
What should I watch out for when cooking?
Doubanjiang already contains salt and chilli, so this recipe needs no extra salt. For a less spicy version, use a milder chilli bean paste in the same quantity.
How should I prepare the ingredients?
Drain the tofu and cut it into 2 cm cubes. Finely chop the garlic and ginger, and thinly slice the spring onions. Do not press soft tofu: it needs to retain its moisture.
