Prep Time30 minsCook Time5 minsTotal Time35 mins

AuthorPeterYields4 ServingsCategoryMeat, Others, Pork, Vegetarian

Ingredients

Name: Sichuan Mapo Tofu
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: Blanch; 300 g soft tofu; Sauce; 1 tbsp doubanjiang; ½ tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp mirin; 1 tsp sugar; Sauté; 130 g Ground Pork; 2 green onions; ½ tsp ginger; 2 garlic cloves; ½ tsp sichuan peppercorns; previously prepared sauce; ...add; ¼ green bell pepper; ¼ red bell pepper; 2 dried chilies; ...deglaze; 240 ml chicken stock; previously blanched tofu; ½ tsp white vinegar; ...thicken; 1 tbsp cornstarch; 1 tbsp water

Blanch

300 g soft tofu(squared)

Sauce

1 tbsp doubanjiang(chilli bean paste)

½ tbsp soy sauce

1 tbsp oyster sauce

1 tbsp mirin

1 tsp sugar

Sauté

130 g Ground Pork

2 green onions(diced)

½ tsp ginger(grated)

2 garlic cloves(minced)

½ tsp sichuan peppercorns(ground, or sichuan peppercorn oil)

previously prepared sauce

...add

¼ green bell pepper

¼ red bell pepper

2 dried chilies(optional)

...deglaze

240 ml chicken stock

previously blanched tofu(squared)

½ tsp white vinegar

...thicken

1 tbsp cornstarch

1 tbsp water

The history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers.

The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.

The dish quickly became popular among locals and eventually gained a reputation as a regional specialty. Chen Mapo's restaurant became famous for its Mapo Tofu, and other restaurants in the area began to emulate her recipe.

Directions

Preparations

Cut the bell peppers into small pieces.
Finely chop a small knob of ginger.
Square the tofu and blanch in boiling water. Set aside.
Prepare the sauce.

Sauté

To a wok, add the vegetable oil or chili oil. Heat it over medium heat.
Add the ground pork. Break up the pork and cook until no longer pink.
Incorporate green onions, ginger, and garlic, sichuan pepper. Saute for 30 seconds or until fragrant.
Increase the heat to high. Pour in the sauce. Stir it around for 30 seconds.
Add the bell peppers and stir-fry for another 1 minute.
Add the dried chilies (if using) and quickly stir-fry until most of the liquid has evaporated.

Deglaze

Add the chicken stock and bring it to a boil.
Add the drained tofu and vinegar. Let it continue to boil for 2-3 minutes.

Thicken

Whisk the cornstarch slurry. Add it to the boiling sauce and gently stir it around until the sauce is thickened.
Drizzle with the sesame oil and give it a final mix.
Garnish with green onions. Serve over the rice.