Spicy Sichuan Tofu (Mapo Doufu)

Ingredients

• 500g (1.1 lb) firm tofu, cubed 500g (1.1 lb) firm tofu, cubed
• 200g (7 oz) ground pork or beef (optional) 200g (7 oz) ground pork or beef (optional)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 tablespoon fermented black beans, rinsed and minced 1 tablespoon fermented black beans, rinsed and minced
• 1 teaspoon Sichuan peppercorns, toasted and ground 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 cup vegetable or chicken broth 1 cup vegetable or chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
3. 3.
   Add the ground pork or beef (if using) and cook until browned and cooked through.
4. 4.
   Stir in the chili bean paste, fermented black beans, and Sichuan peppercorns. Cook for another minute.
5. 5.
   Add the tofu cubes and gently stir to coat them with the sauce.
6. 6.
   Pour in the vegetable or chicken broth and soy sauce. Bring to a simmer and let it cook for 5 minutes.
7. 7.
   Stir in the cornstarch mixture to thicken the sauce. Cook for an additional 2 minutes.
8. 8.
   Remove from heat and garnish with chopped green onions and cilantro.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Tofu — Use firm tofu to ensure it holds its shape during cooking. If desired, you can lightly pan-fry the tofu cubes before adding them to the dish for a slightly crispy texture.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet over low heat until fragrant, then grind them using a mortar and pestle or a spice grinder. This step enhances their flavor and aroma.

Tips & Tricks

• Adjust the spiciness level by adding more or less chili bean paste according to your preference.
• For a vegetarian version, omit the ground meat and use vegetable broth instead of chicken broth.
• Serve Mapo Doufu with steamed rice to balance the spiciness and add a comforting element to the meal.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Customize the garnishes by adding chopped peanuts or sesame seeds for extra texture and flavor.

Serving advice

Serve Spicy Sichuan Tofu hot with steamed rice as a main course. The rice helps to mellow the spiciness of the dish and provides a satisfying base for the flavorful sauce. Accompany it with a side of stir-fried vegetables or a simple cucumber salad to add freshness and crunch to the meal.

Presentation advice

To present this dish, place the vibrant red Spicy Sichuan Tofu in a shallow serving bowl. Garnish it with a sprinkle of chopped green onions and fresh cilantro on top. The contrasting colors of the garnishes against the red sauce will make the dish visually appealing and inviting.