HenryMillison

Mapo tofu

This is my modified version of mapo tofu based on an old school version from Chinese Cooking Demystified that uses less chili than the contemporary version. Usually per Aā€™s preference, this is more of a black bean sauce tofu than a spicy red sauce.

Instead of just adding only Sichuan peppercorn at end, I like adding a few tsp of a cumin-Sichuan-msg blend from this recipe here: https://cooking.nytimes.com/recipes/1021613-hot-and-numbing-stir-fried-new-potatoes

Ingredients

  • Sichuan Peppercorns 1/2 TBSP
  • Minced pork 1/4lb (can sub with beef or mushrooms or omit)
  • Soft tofu 230g (can use a whole package)
  • 2 heaping tbsp bean paste (traditionally this is Sichuan doubanjiang, but I do a blend of gochujang or Chinese soybean paste when I make it for Ashleigh)
  • 2-3 garlic minced
  • 2 tsp chili powder
  • 3/4 cup stock
  • Oil (maybe a few tsp)

Instructions

  1. Toast and grind Sichuan peppercorns (can do this ahead of time).
  2. Fry pork in oil until browned then garlic for 1 min.
  3. Add bean paste and cook until fragrant (2-3 min).
  4. Add chili powder.
  5. Add stock and simmer with 1 tsp wine, 1 tsp soy, 1 tsp sugar (adjust to taste).
  6. Add drained tofu and simmer for 3 min.
  7. Season sauce, then add corn starch slurry and simmer until thickened (mix 1tsp cornstarch w 1 tbsp water, make sure it's mixed until no lumps then add to thicken).
  8. Finish w ground Sichuan peppercorns.