Dive into a bowl of mapo tofu, where tender cubes of tofu bathe in a vibrant, spicy sauce punctuated with the rich flavor of ground pork. It’s a vibrant portrayal of Sichuan culture, capturing the essence of its culinary spirit in every bite. With its fiery red appearance and the tingling sensation of Sichuan peppercorns, mapo tofu is a beloved classic that promises to deliver a bold and unforgettable dining experience.
- 1 block (14 oz) firm tofu, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1/2 pound ground pork
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons black bean sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon soy sauce
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped
- 1 teaspoon sesame oil (optional)
- Press tofu to remove excess moisture; cut into cubes.
- Brown ground pork in oil over medium heat.
- Add garlic and ginger; stir-fry briefly.
- Mix in black bean sauce, chili garlic sauce, and soy sauce.
- Add broth; simmer to meld flavors.
- Add tofu; simmer to absorb flavors.
- Thicken sauce with cornstarch slurry.
- Stir in green onions; drizzle with sesame oil.
- Serve with rice.
Fun Facts about Mapo Tofu
Mapo tofu first made its mark in the late 19th century, in the city of Chengdu. Chen Mapo, its creator, was a culinary innovator whose small eatery became famous for this signature dish. Today, her legacy continues as mapo tofu remains a popular meal for those seeking a quick, economical, and hearty dish.
In Sichuan cuisine, mapo tofu stands out. It showcases the ‘málà ’ flavor— a combination of numbing and spicy that is both exhilarating and addictive. It’s available from modest family dinners to fine restaurants, showing its versatility and universal appeal. Whether for lunch or dinner, it’s sure to be a highlight of the day.
Now that you know the recipe and the backstory of Mapo Taurf, give it a try. It’s a culinary adventure that’s affordable and customizable to your taste—less spicy, more numbing, or vegetarian. So, heat up that wok and let the flavors of Sichuan enhance your kitchen tonight!
