Authentic Chinese Mapo Tofu (Print Version)
# Ingredients:
→ Marinating
01 -
4 oz ground pork (or chicken, or turkey)
02 -
2 teaspoons Shaoxing wine (or dry sherry)
03 -
1 teaspoon light soy sauce
04 -
1/2 teaspoon minced ginger
→ For Braising
05 -
1 teaspoon cornstarch (optional)
06 -
2 teaspoons Sichuan peppercorns (adjust quantity as needed)
07 -
1 tablespoon peanut oil (or vegetable oil)
08 -
3 tablespoons Doubanjiang (adjust quantity for taste)
09 -
2 green onions, chopped
10 -
1 block firm or medium firm tofu, cut into 1.5cm squares
11 -
1 cup chicken stock (or water)
12 -
2 teaspoons homemade chili oil
13 -
1/4 teaspoon five-spice powder
14 -
1 teaspoon sugar (or to taste)
# Instructions:
01 -
Combine ground meat, cooking wine, soy sauce, and ginger in a small bowl. Mix well.
02 -
Combine cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.
03 -
Heat the oil and Sichuan peppercorns in a large nonstick skillet over medium-high heat. When the peppercorns turn dark brown and crispy, remove and set aside for garnishing.
04 -
Add the ground meat and Doubanjiang. Cook over medium heat, breaking the meat into small bits, until fully cooked and evenly coated. Add green onions and stir fry for 1 minute.
05 -
Spread tofu evenly on top of the cooked meat. Add chili oil, five-spice powder, sugar, and broth. Simmer covered over medium-low heat for 8 to 10 minutes, or until sauce reduces by half. Taste broth and adjust seasoning as needed.
06 -
Grind fried Sichuan peppercorns using a grinder or mortar and pestle if desired.
07 -
Mix cornstarch slurry again and swirl it into the skillet. Stir gently until the sauce thickens. Turn off heat and transfer to a serving dish.
08 -
Garnish with extra green onions and ground Sichuan peppercorns if using. Serve hot over steamed rice or as a standalone dish.
# Notes:
01 -
Add mushrooms instead of meat for a vegetarian version.
02 -
Do not stir the tofu immediately after adding to prevent breaking.
03 -
For a thicker sauce, cook uncovered longer to reduce liquid.