Mapo tofu is a popular Chinese dish from China’s Sichuan province. It consists of tofu set in a spicy chili and bean based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork.
This dish is best to have it with steamed rice.
1 block silken tofu
115g minced pork
3 tbsp Sichuan spicy bean paste
2 tbsp chili powder
2 tbsp cooking oil
3 tbsp chili oil
1 tbsp light soy sauce
1 tsp fermented black beans (rinsed and pounded)
1 tbsp Sichuan peppercorns powder
2 stalks of scallions, chopped into 1inch length
2 gloves garlic, chopped
1/2 cup water
Salt to taste
You can cut down the chilli powder, chilli oil and peppersorns if you do not take too spicy.
1. Cut the tofu into small pieces, drain the water from the tofu and set aside.
2. Heat up wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir fry until the pork is half done.
3. Next add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic.
4. Add in the tofu and water. Stir gently to blend the tofu well with the sauce. Be careful not to break the tofu too much.
5. Lower the heat and simmer for about 3-4 mins or until the sauce thickens.
5. Add in the scallions. Gently stir and blend well. Dish out and serve hot.