When it comes to tofu, the first thing Chinese people think of is Mapo Tofu. Mapo tofu is one of the traditional Sichuan dishes. Nowadays, Mapo Tofu is going international. People in many different countries know and enjoy this Sichuan dish using this simple homemade mapo tofu recipe. To experience the true Sichuan flavor, we recommend using quality ingredients such as Zhongba soy sauces, Sichuan peppercorns, “facing heaven” chao tian jiao chili peppers, and Pixian Doubanjiang red bean paste.
“Pockmarked Grandma’s Bean Curd”
The name “Mapo Tofu” literally translates as “pockmarked old woman’s bean curd.” WIkipedia cites a story in Mrs. Chiang’s Szechuan Cookbook, attributing this dish to an old woman in Chengdu, who ran the restaurant where this was served, as the original “pockmarked grandma.”
The main ingredients in Mapo Tofu are tofu and beef or pork, and various seasonings are added. Most Sichuan dishes are mainly spicy, and Mapo Tofu also has the same taste as Sichuan dishes. Therefore, Chinese people think that Mapo tofu and rice are a good match, which greatly improves people’s appetite. So today, we will be cooking homemade Mapo Tofu. When beef is not available, we can use pork instead.
Finding Authentic Sichuan Ingredients
The Sichuan peppercorns are not true peppercorns, but the husk of a berry. They are essential to the flavor of Sichuan cooking. If you cannot find them in your local store, you can order them online.
Essential to the true flavor of this recipe are the Doubanjiang bean paste, the “facing heaven” chili peppers, the soy sauces, and the Sichuan peppercorns. When testing Jing’s recipes in the United States, Glenn uses Zhongba soy sauce, from the Mala Market. They are the exclusive importers for this traditional, family-made line of soy sauces. The flavor is unlike anything you will find in U.S. commercial grocery stores. It is less salty and much more flavorful than the chemically manufactured mass market products.
- Authentic Sichuan Peppercorns (hua jiao) from Mala Market
- Facing Heaven chili peppers from Mala Market
- Pixian Chili Bean Paste (Hong You Doubanjiang) from Mala Market
- Traditional, all-natural, family-brewed Zhongba light soy sauce from the Mala Market
- Traditional, family-brewed Zhongba dark soy sauce from the Mala Market
Disclaimer: My Chinese Home Kitchen does not sell any products at this time, nor do we receive any advertising or commissions for these product links or endorsements. The links are provided for your convenience, so that you may enjoy the authentic flavor of true Sichuan cooking.
Ingredients for Mapo Tofu:
- 2 half-pound (250 g) pieces of tofu (500 g total)
- 1/3 pound (150 g) minced pork (or beef)
- 3 garlic cloves
- 2 green onions
- 3 cháotiānjiāo “facing heaven” chili peppers
- 1 tablespoon (15 ml) Sichuan peppercorns (hua jiao)
- 2 tablespoons (30 ml) of oil (Sichuan chefs in China use caiziyou or equal parts caiziyou and lard)
- 1 teaspoon (5 ml) white pepper (black pepper works too, if you don’t have white pepper available)
- 1 teaspoon (5 ml) of Doubanjiang bean paste
- 1 teaspoon (5 ml) of Zhongba light soy sauce
- 1 teaspoon (5 ml) of Zhongba dark soy sauce
- 1 teaspoon (5 ml) of cooking wine
- 1 tablespoon (15 ml) cornstarch + 3.5 oz (100 ml) water
- 1.5 teaspoons (7 ml) of white sugar
- 1.25 cups (300 ml) water
- 1 teaspoon (5 ml) salt
Preparation:
- Cut the green onions into green and white parts.
- Mix together 1 tablespoon (15 ml) starch + 3.5 oz (100ml) water and stir well.
- Chop the chili and garlic, and chop the green onions, keeping the white parts separate from the green parts.
- Cut the tofu into 3/4 inch (2 cm) cubes.
Cooking Mapo Tofu:
- Pour cold water into a pot, add tofu and a teaspoon of salt, and bring to a boil. Transfer the tofu and hot water to a large bowl. (Leave the tofu to stand in the hot water to prevent it from sticking together.)
- Season the oil: Pour the oil into the wok, add the Sichuan peppercorns, and stir fry until the Sichuan peppercorns turn slightly black. Then remove the peppercorns and discard. Leave the oil in the wok.
- Add bean paste, chopped green onion, minced garlic, and chili. Stir fry until you smell the aroma.
- Pour in the minced pork and stir fry until the minced meat changes color.
- Add 1 1/4 cup (300ml) of water. Then add seasonings, light soy sauce, dark soy sauce, cooking wine, white sugar, and white pepper. Stir fry evenly.
- Strain the tofu from the hot water and add the tofu into the wok. After bringing it to a boil on high heat, reduce the heat and simmer for 3 minutes. Finally, pour the starch and water mix into the wok, and cook until the sauce becomes viscous. Then transfer from the wok to a plate and sprinkle with the reserved green portion of the green onions as a decoration. Serve.
Notes:
- Soak the tofu in hot water to prevent the tofu from sticking together.
- Mapo tofu with Pixian Doubanjiang bean paste will taste better.
- Sichuan chefs in China use caiziyou, which is a rapeseed oil from non-GMO seeds naturally low in erucic acid, and pressed by an expeller rather than chemically processed like Canola oil. Canola oil is made from GMO rapeseed, and chemically processed to create a neutral flavor and lower the concentration of erucic acid. For stir-frying, some Chinese chefs use equal parts caiziyou and rendered lard.
Authentic Mapo Tofu
Equipment
- saucepan
- sieve
- mixing bowl
Ingredients
- 1 pound tofu hard tofu is best
- ⅓ pound pork, minced
- 1 teaspoon salt
Aromatics:
- 3 cloves garlic
- 2 scallions (white part)
- 3 dried chili peppers (cháotiānjiāo "facing heaven" chili peppers)
- 2 tablespoons oil (recommend roasted rapeseed or "Caiziyou oil)
- 1 tablespoon Sichuan peppercorns
Seasonings:
- 1 teaspoon Pixian Doubanjiang bean paste
- 1 ½ teaspoons sugar, white (granulated)
- 1 teaspoon white pepper, ground
- 1 teaspoon Shaoxing cooking wine substitute white cooking wine
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 ¼ cups water
Finishing:
- 3.5 ounces water (mix with starch)
- 1 tablespoon corn starch (mix with 3.5 oz water)
- 2 scallions (green part)
Instructions
Preparation
- Cut the green onions into green and white parts.
- Mix together 1 tablespoon (15 ml) starch + 3.5 oz (100ml) water and stir well.1 tablespoon corn starch, 3.5 ounces water
- Chop the chili and garlic, and chop the green onions, keeping the white parts separate from the green parts.
- Cut the tofu into 2cm (¾ inch) cubes.
Cooking
- Pour cold water into the pot, add tofu and a teaspoon of salt, and bring to a boil. Transfer the tofu and hot water to a large bowl. (Leave the tofu to stand in the hot water to prevent it from sticking together.)1 pound tofu, 1 teaspoon salt
- Season the oil: Pour the oil in the wok, add the Sichuan peppercorns, and stir fry until the Sichuan peppercorns turn slightly black. Then remove the peppercorns and discard. Leave the oil in the pot.2 tablespoons oil, 1 tablespoon Sichuan peppercorns
- Add bean paste, chopped green onion, minced garlic, and chili.3 cloves garlic, 2 scallions, 1 teaspoon Pixian Doubanjiang bean paste, 3 dried chili peppers
- Stir fry until you smell the aroma.
- Pour in the minced pork and stir fry until the minced meat changes color.1/3 pound pork, minced
- Add 1 1/4 cup (300ml) of water. Then add seasonings, light soy sauce, dark soy sauce, cooking wine, white sugar, and white pepper. Stir fry evenly.1 teaspoon light soy sauce , 1 teaspoon dark soy sauce, 1 1/2 teaspoons sugar, white (granulated), 1 teaspoon white pepper, ground, 1 1/4 cups water, 1 teaspoon Shaoxing cooking wine
- Strain the tofu from the hot water and add the tofu into the wok. After bringing it to a boil on high heat, reduce the heat and simmer for 3 minutes. Finally, pour the starch and water mix into the wok, and cook until the sauce becomes viscous.1 pound tofu
- Transfer from the wok to a plate and sprinkle with the reserved green portion of the green onions as a decoration. Serve.2 scallions
Notes
- Soak the tofu in hot water to prevent the tofu from sticking together.
- Mapo tofu with Pixian Doubanjiang bean paste will taste better.
- Sichuan chefs in China use caiziyou, which is a rapeseed oil from non-GMO seeds naturally low in erucic acid, and pressed by an expeller rather than chemically processed like Canola oil. Canola oil is made from GMO rapeseed, and chemically processed to create a neutral flavor and lower the concentration of erucic acid. For stir-frying, some Chinese chefs use equal parts caiziyou and rendered lard.
- Peanut oil or soybean oil could also be used, but the authentic Sichuan flavor comes from the caiziyou oil.
Nutrition
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