Mapo tofu was a staple in our household when we first emigrated from China to Belgium. My mom, living on my dad’s PhD stipend, relied on simple, affordable meals like this one. While the dish became a comforting part of my childhood, I never liked it as much as my mom did. The soft tofu texture just didn’t sit well with me, and I could never fully understand the appeal.
I’ve come to appreciate this dish by swapping soft tofu for firm tofu. Mapo tofu is a classic example of how a little bit of meat goes a long way—though tofu is the star, the small amount of meat adds rich, complex flavor. This reliance on meat as a flavor enhancer rather than the main event is a hallmark of Chinese cuisine.
The Ingredients: Breaking It Down
The ingredients in mapo tofu can be grouped into three categories, excluding tofu:
- Aromatics – Ingredients that are stir-fried first in a hot wok to release their flavors and create a fragrant base for the dish.
- Sauces – Ingredients that are added for quick, impactful flavor. These should be adjusted to taste for balance and intensity.
- Finishers – Ingredients that are added at the end with a quick toss in the wok, to add freshness, color, or a final layer of flavor before serving.
Like this dish, the instructions are simple. Make sure all ingredients are prepped and ready to go—cubed, minced, diced, etc.—or in other words, mis-en-place.
1. Toast and grind the Szechuan peppercorns
2. Cook the aromatics
3. Add the sauces
4. Add tofu
5. Finish
Ingredients
- The Star
- 1 block firm tofu, cubed
- Aromatics
- 1 tablespoon Szechuan peppercorns (toasted and ground)
- 1 tbsp oil (neutral oil or tallow/lard)
- 1/2 pound ground animal protein (pork, chorizo, beef, chicken, or turkey)
- 2 shallots, minced
- 2 dried chilis
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- Sauces
- 1-2 tablespoons doubanjiang (fermented chili bean paste)
- 1 tablespoon light soy sauce
- t tablespoon oyster sauce
- 1 tsp dark soy sauce
- Finishers
- 1 small sweet pepper, finely diced
- 1 tbsp sesame oil
- ~1 teaspoon cornstarch, mixed with 2 tbsp water (slurry)
- 1 scallion stalk, sliced
Instructions
- Toast and grind the Szechuan Peppercorns:
- Heat a dry wok or pan over medium heat. Toast the Szechuan peppercorns until fragrant (about 1 minute). Grind into a powder using a mortar and pestle or spice grinder. Set aside.
- Cook the Aromatics:
- Heat the oil in a skillet or wok over medium-high heat. Add the ground meat and cook until browned. Add the garlic, ginger, and sweet pepper to the pan. Stir-fry for 1-2 minutes until fragrant.
- Add the sauces
- Stir in the doubanjiang, soy sauce, oyster sauce, dark soy sauce, and Shaoxing wine. Mix well to coat the ingredients.
- Fold in Tofu:
- Gently add the cubed tofu and fold in. Let it cook for 3-4 minutes to absorb the flavors.
- Finish:
- Stir in the cornstarch slurry and cook for another 30 seconds, allowing the sauce to thicken. Add the diced sweet pepper, sesame oil, ground Szechuan peppercorns, and sliced scallions for a quick toss in the wok. Serve hot over steamed rice.
Yummy Treks 