How to Cook Mapo at Home - Tofu Recipe for Spicy Food Enthusiasts

Mapo Tofu Recipe

Ingredients:

- 400g silken tofu, cut into cubes

- 200g ground pork or beef

- 2 tablespoons vegetable oil

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 tablespoons doubanjiang (spicy bean paste)

- 1 tablespoon chili bean paste (toban djan)

- 2 green onions, finely chopped (separate white and green parts)

- 1 tablespoon soy sauce

- 1 teaspoon sugar

- 1 cup chicken or vegetable broth

- 1 teaspoon cornstarch mixed with 2 tablespoons water

- Salt and pepper to taste

- 1 teaspoon Sichuan peppercorns (optional)

-Steamed rice, to serve

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 1-2 minutes until fragrant.

2. Add the ground pork or beef to the skillet and cook until it's no longer pink, breaking it up with a spatula as it cooks.

3. Stir in the doubanjiang and chili bean paste, and cook for another 2-3 minutes.

4. Pour in the chicken or vegetable broth, soy sauce, and sugar. Stir well to combine.

5. Gently add the cubed tofu to the skillet, being careful not to break it apart. Allow the tofu to simmer in the sauce for about 5-7 minutes, allowing it to absorb the flavors.

6. If using Sichuan peppercorns, toast them in a dry pan over medium heat for a few minutes until fragrant, then crush them using a mortar and pestle.

7. Taste the sauce and adjust the seasoning with salt, pepper, and additional soy sauce if needed. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce has thickened.

8. Sprinkle the crushed Sichuan peppercorns (if using) and the green parts of the chopped green onions over the Mapo Tofu.

9. Serve hot with steamed rice.

Enjoy your homemade Mapo Tofu! Adjust the spiciness according to your preference by adding more or less chili bean paste.