Dish from Sichuan province created at the end of the 19th century, attributed to a pockmarked woman (hence
Asian
Mapo Tofu
Traditional Sichuan mapo tofu, spicy and aromatic, authentic Chinese recipe step by step.
- China
- Main course
- Light
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 18 g
- Carbohydrates 10 g
- Fat 22 g
Story behind the dish
Preparation
Mapo Tofu is a Chinese preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g silken tofu.
- Have ready: 150 g of minced pork.
- Have ready: 2 tablespoons of spicy bean paste (doubanjiang).
- Have ready: 1 tablespoon of fermented black bean.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut the tofu into cubes and blanch it briefly in salted water to…
Cut the tofu into cubes and blanch it briefly in salted water so that it does not break down, drain carefully. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Sauté the minced meat in oil until golden and loose.
Sauté the minced meat in oil until golden and loose. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the doubanjiang
Add the doubanjiang, fermented black bean, garlic and ginger, sauté until it releases aroma and reddish color. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Pour in the chicken broth and bring to a boil.
Pour in the chicken broth and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the tofu carefully (without breaking it) and cook for 5 minutes at…
Add the tofu carefully (without breaking it) and cook for 5 minutes over medium heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Thicken with cornstarch dissolved in water
Thicken with cornstarch dissolved in water, sprinkle with ground Sichuan pepper and chives before serving. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Chef's tips
- Blanching the tofu beforehand prevents it from falling apart during cooking.
- Sichuan pepper (bad) is the element that provides the characteristic spicy numbness, do not substitute it for normal pepper.
Variations
- Vegetarian mapo tofu (meatless, with shiitake mushrooms)
- Less spicy version by reducing the doubanjiang
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