Dish of Mapo Tofu
(click to enlarge)

Mapo Tofu


China, Sichuan   -   Mapo Doufu
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
1 hr
Yes		 Tofu is for wimps? Try this recipe and tell me that. A very famous dish in Sichuan, it's not difficult, but quite specific about ingredients and timing. See also Comments.

16
ar
1/2
4
2
3
1/2
1
1
2
2-1/2
1-1/2
3
1
3
3/4
1/4
-------
ar
oz

t
oz

cl
in
T
t
t
T
T
T
T
T
c
t
---

Tofu, Firm (1)
Water, Boiling
Salt
Meat, Ground (2)
Garlic Scapes (3)  
Garlic
Ginger Root
Black Beans (4)
Sichuan Pepper (5)
Chili Flake (6)
Chili Bean Paste (7)
Cornstarch
Water
Oil
Oil (more)
Broth or Water
Pepper
-- Serve with
Steamed Rice
Prep   -   (40 min)
  1. Cut TOFU into about 3/4 inch cubes. Place in a heatproof bowl or pan and sprinkle the salt over. Boil up plenty of Water, and pour over Tofu. Let steep until needed.
  2. Chop GROUND BEEF (or PORK) to make sure it will separate well.
  3. Cut GARLIC SCAPES (or substitute) into 3/4 inch sections.
  4. Crush GARLIC and chop fine. Slice GINGER very thin. Cut the slices into threads and the threads crosswise fine. Mix with Garlic.
  5. Lightly crush Black Beans.
  6. Grind Sichuan Peppercorns.
  7. Grind Chili Flake if not already on hand.
  8. IF using Traditional Chili Bean Paste, chop it well to prepare for use. Most jarred versions are ready to go.
  9. Mix Cornstarch with Water to make a slurry.
Run   -   (20 min)
  1. In a wok, heat 1 T Oil very hot. Stir in Beef or Pork and fry stirring, breaking up any lumps, until fully cooked, but not browned. Remove and set aside until needed.
  2. Add 3 T Oil and heat over moderate flame. Stir in Chili Bean Paste and fry stirring just until aromatic and the oil is evenly colored.
  3. Stir in Black Beans and Chili Flake and fry stirring about 30 seconds.
  4. Stir in Garlic mix for about 30 seconds.
  5. Gently remove Tofu from water with a slotted turner and add to the pan.
  6. Sprinkle Beef or Pork over the Tofu, then add Broth, Pepper and Garlic Scapes (if using - hold Scallions for later).
  7. Carefully tumble the Tofu down into the sauce while scraping up any fond adhering to the pan. Bring to a boil and simmer just a few minutes.
  8. If using Scallions, they go in now.
  9. Stir up Cornstarch slurry and gently stir 1/3 of it into the pan, then stir in the second 1/3 and give it time to thicken. Only add more if needed to have a sauce that clings to the Tofu.
  10. Spoon into a serving bowl and sprinkle with ground Sichuan Peppercorns.
  11. Serve hot with plenty of Steamed Jasmine Rice.
NOTES:

  1. Tofu

      Firm Tofu is easiest for this recipe, but Medium can be used with care. Don't use Extra Firm, the texture won't be right. Here in Southern California, 16 oz (510 gm) and 10 oz (283 gm) packages are common, and so are other sizes. For details see our Tofu / Bean Curd page.

  2. Beef / Pork, Ground:

      Traditionally, Beef is used, but today, many Chinese chefs use Pork, even in Sichuan.

  3. Garlic Scape

      [Flowering Chives]   This is the flowering stalk of a Garlic Chive plant. Scapes are popular in Asia, but here in North America are available only in well stocked Asian produce markets. Most recipes suggest using two medium Scallions, if you can't use Scapes. In the photo example I used 1 ounce of Asian Garlic Chives, the stemy 2/3 stirred in as if Scapes, some of the leafy part used as garnish. For details see our Chives page.

  4. Black Beans:

      In Asian recipes this means salt fermented Black Soy Beans, not Mexican black beans. For details see our Fermented Black Beans page.

  5. Sichuan Peppercorns:

      Fruits of a prickly ash tree, - nothing at all like black peppercorns. Asian recipes always call for them to be lightly toasted before use, but to be legally imported into the USA they must already be lightly toasted, so I skip that step. For details see our Sichuan Pepper page.

  6. Chili Flake

      This is where you really control how hot your recipe will be - you have to use your own best judgement here, but don't wimp out! I confess, the photo example used a single teaspoon of flake, but it was freshly ground from 4 Seven Star chilis, the hottest chili grown in China. Perfecto! For details see our Chinese Chilis page.

  7. Chili Broad Bean Paste:

      [Doubanjiang]   In Sichuan, Broad Beans (Favas) are used instead of Soy Beans. If you just can't get this product, a Chili Bean Paste from Soy Beans will do. For details see our Fava Bean / Broad Bean Products page. The photo example was made with the Traditional version.

  8. Comments:

      Also known as "Pock-marked Old Woman's Tofu", it is named for the street vendor who made it famous, Chen mapo (old mother Chen). This recipe can be made vegetarian by skipping the meat and using a vegetable stock, but will lose some flavor and texture. If you need to make it in advance, definitely use firm tofu, and carefully reheat in a wok before sprinkling with Sichuan Pepper.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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