Mapo Tofu Recipe

Ingredients

This recipe has a mix of staple ingredients and less well known Chinese items, but don't let that put you off giving this recipe a try! All of these ingredients can be found in either your local supermarket or your nearest Asian grocery store. We love wondering the aisles of our local Asian store, with it’s shelves full of interesting and inspiring ingredients. I have a translator app on my phone, specially for the Asian store, so I can learn more about the products!

But let’s talk a bit more about these ingredients:

Szechuan / Sichuan pepper or peppercorn

A spice that is used in many dishes in the Sichuan province of China. When toasted and pound into a powder, it creates an intense flavour and the numbing effect to your mouth. The numbing effect allows you to handle a little more spice than normal. This spice is actually not related to peppercorns but comes from the dried red- brown husks of the seeds from the ash trees. Sichuan pepper can be found in most supermarkets, you then need to pound or grind these into a powder.

Doubanjiang also called chilli bean sauce or paste

Made from fermented soybeans, broad beans and chilli peppers. A common ingredient in Sichuan cuisine, it is known as ‘the soul of Sichuan cuisine’. There are regional differences in the paste, creating a slightly different flavour profile each time.

Fermented black beans also called Douchi or fermented black soybeans

They are actually fermented and salted soy beans. With a hint of ginger, orange, spices and soy, giving the dish a rich umami, salty and slightly bitter flavour. They are know as Chinese capers and are a great source of protein, fibre and good bacteria. You can find these at your local Asian store.

Our recipe uses beef mince but you could substitute this with pork mince.

What type of tofu should I use?

Tofu is such a versatile ingredient. A great source of protein and contains all nine essential amino acids. It is also a viable plant source of iron, calcium and minerals.

Tofu is made by curdling fresh soya milk and pressing the solids into blocks. Similar to how you make cheese. The harder the tofu is pressed reflects the different types you can find in store. There are a few types of tofu available, silken, regular, firm.

• Silken tofu is common in Japanese cuisine, soft in texture and creamy. Great is salads or cubed into soups, served with soy dressing with chilli, coriander and spring onion.

• Regular tofu is good for sauce based dishes, like Asian stews. Regular tofu is a great vehicle for absorbing flavour, perfect for our Mapo tofu recipe!

• Firm tofu is excellent for dishes that require stir frying or wok cooking. It is a lot denser and can handle a little more robust cooking.

How to cook tofu

This is a delicious Chinese recipe with tofu, as is absorbs all that amazing sauce! But to make sure the regular tofu stands up to the cooking process, we recommend poaching the cubed tofu is simmering water prior to cooking. To do this half fill your wok with water and bring to a boil, add a pinch of water. Then reduce to a simmer and add the cubed tofu and poach for around a minute, remove and allow to drain on a paper towel. This will firm up the tofu, preventing it from breaking down.

Tips from the chef

Have you ever watched a chef cooking Chinese food in a wok. They work quickly, building amazing flavour by adding their oils, spices, sauces and liquid in a certain order (as I have described in the card below). When working at the wok, make sure you have your ingredients measured and ready, so you can focus on the cooking.

If you are a lover of peppery heat and authentic Chinese recipes this mapo tofu dish is one to add to your collection. It will transport you to China (or your favourite Chinese restaurant). Serve with a side of Asian greens and plenty of rice for that mouth cooling effect and enjoy!

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Happy cooking!