I have always loved tofu and ate a lot of it as a kid. It is so versatile and can take on almost any seasoning or preparation. It’s similar to chicken – alone it is flavorless, but when properly seasoned and prepared it transforms into something delicious. Depending on the texture (silken, soft, firm or extra firm), tofu can be smooth and creamy or hearty and meaty. I don’t eat it because it’s good for you or because it is a great source of protein. I don’t add it to smoothies. I never use it as a substitute for meat, seafood or cheese. I eat tofu because I love it as an ingredient in and of itself. When I’m in a pinch for a quick meal, I season firm tofu with a little salt; sauté with a dash of vegetable oil until it takes on a golden yellow hue and crisps up a bit; drizzle on some sesame oil, and enjoy with roasted seaweed. Other times, I braise or simmer it in an Asian soup or stew.
This winter has been absolutelybrutal. Since December, I’ve been chilled to the bone and have made several batches of soup, but today I was yearning for a hearty, spicy stew – something that would warm me up from the inside out. A couple of recipes came to mind, but Mapo Tofu was at the forefront. I’ve recently experimented with homemade Chinese cuisine and have been working hard to season my carbon steel wok (a completely separate blog topic).
Mapo Tofu is a popular Chinese dish from China’s Sichuan province. It is also well-liked in Japan and Korea and recently popular on the NYC restaurant scene. Mapo Tofu can be so spicy (from the heat of the chili bean paste) that it causes you to sweat out of every pore and follicle of your body. You want to stop eating it and wish you would, but for some reason, the spiciness and flavors are so addictive that you can’t. I fondly remember when my mom made this dish when I was little. It is a bowl of warmth and comfort (much like macaroni and cheese, chili, chicken stew, meatloaf, beef bourguignon… you get the picture.) I’ve tamed down the heat in this recipe by Fuchsia Dunlop but it still packs a punch. Feel free to adjust the amount of chili bean paste, adding a little at time, but please promise that you won’t leave it out completely.
Mapo Tofu (Sichuan-style)
Print Recipe
Mapo Tofu is a spicy tofu and pork Chinese "stew." It is traditionally made with ground pork, but would also work well with ground chicken or turkey. Mapo Tofu could also be prepared as a completely vegetarian dish by eliminating the meat and using vegetable broth instead of chicken broth.
Keep in mind that the most important elements of the dish are the tofu and chili bean paste. Modify these quantities as desired, but don't exclude them!
Mapo Tofu is a spicy tofu and pork Chinese "stew." It is traditionally made with ground pork, but would also work well with ground chicken or turkey. Mapo Tofu could also be prepared as a completely vegetarian dish by eliminating the meat and using vegetable broth instead of chicken broth.
Keep in mind that the most important elements of the dish are the tofu and chili bean paste. Modify these quantities as desired, but don't exclude them!
Cut the tofu into 1-inch cubes. Soak the cubes in a bowl of salted hot water. Set aside.
Soak fermented black beans in water for 5 minutes and drain. Coarsely mash the beans with the back of a fork and set aside.
Add the oil into a deep skillet or wok over high heat. Stir fry the pork. Turn the heat down to medium-low and add the garlic and leeks, constantly stirring until leeks have wilted, about 5 minutes.
Add in the chili bean paste, black beans, and black pepper. Stir for 2-3 minutes.
Turn the heat up to high and pour in the chicken stock.
Drain the tofu and add to the pork mixture. Gently fold the meat sauce over the tofu to avoid breaking up the cubes.
Add the sugar, soy sauce, and salt. Let the mixture simmer for 5 minutes, occasionally folding (gently stirring) the mixture.
Add the cornstarch mixture, 1 tablespoon at a time (you may not need all of it), constantly folding the mixture until the sauce thickens and coats the back of your ladle.
Place 1/2 cup prepared white rice into each of four bowls. Immediately ladle mapo tofu over the rice. Top with scallions (if using.) ENJOY!
Recipe Notes
Adapted from Fuchsia Dunlop's recipe in Land of Plenty.
Mapo Tofu is a popular Chinese dish from China’s Sichuan province. It is also well-liked in Japan and Korea and recently popular on the NYC restaurant scene. Mapo Tofu can be so spicy (from the heat of the chili bean paste) that it causes you to sweat out of every pore and follicle of your body. You want to stop eating it and wish you would, but for some reason, the spiciness and flavors are so addictive that you can’t. I fondly remember when my mom made this dish when I was little. It is a bowl of warmth and comfort (much like macaroni and cheese, chili, chicken stew, meatloaf, beef bourguignon… you get the picture.) I’ve tamed down the heat in this recipe by Fuchsia Dunlop but it still packs a punch. Feel free to adjust the amount of chili bean paste, adding a little at time, but please promise that you won’t leave it out completely.
