Mapo Tofu

Name: Mapo Tofu
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 2 cloves garlic, minced; 1 teaspoon fermented black beans (douchi), rinsed and coarsely chopped; 2 oz (50 g) leek or 1 stalk green onion (scallion), cut diagonally into 1 in (2.5 cm) lengths; 4 oz (100 g) ground pork or beef; Salt to taste; 3 tablespoons hot bean sauce; 2 tablespoons store-bought or homemade Chili oil; 1 block (18-oz/500 g) soft tofu, rinsed; 2 tablespoons oil; ½ cup (125 ml) water; 1 tablespoon Sichuan peppercorn oil; 1 teaspoon chili powder; 1 tablespoon soy sauce

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this remarkable dish. My friend’s mother attended the Sichuan Culinary Institute at Chengdu, so the recipe is as authentic as it can be. Please be warned that this Mapo Tofu is not for the faint-hearted, it’s tongue-burning fiery and downright incendiary. I just love the strong and bold flavors, however, do tone down on the chili powder and chili oil if you would like a milder taste. If you are in the mood for bee