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Mapo Tofu recipe

Added 2024-09-24 19:34:20 +0000 UTC

2 packages of firm tofu, drained and cubed
2 tsp dry (fino) sherry
1 tsp soy sauce
1 tsp fresh grated ginger

Combine all the above ingredients in a large bowl. Set aside as the tofu marinades.

1 Tbsp cooking oil
2 tsp Sichuan peppercorns (available on Amazon)
3 Tbsp Doubanjiang (spicy bean paste) sauce (available on Amazon)
2 Tbsp green/spring onions, chopped
1 cup water
1 tsp Chinese chili oil
1/4 tsp Chinese five spice powder
1 tsp sugar
chopped green/spring onions for garnishing
steamed rice

1. In a deep pot, fry the peppercorns in the hot oil for about five minutes. Scoop the peppercorns out and allow to drain on a paper towel.

2. Fry the marinated tofu and spicy bean paste sauce for about two minutes. Then, add the chopped green onions and fry for about one more minute.

3. Add the chili oil, five spice powder, and sugar. Pour in the cup of water. Bring to a simmer and cook for about 15 minutes.

4. If the sauce is too spicy, add a little more sugar.

5. In a small cup, add 1 Tbsp of corn starch and 1/2 cup water to make a "slurry". Mix with a fork, and then mix this slurry into the cooking tofu. The tofu sauce will start to thicken almost immediately when stirred.

6. Serve this tofu over steamed rice. Grind the fried and drained Sichuan peppercorns; garnish the tofu with the chopped green onions and ground peppercorns.

Serves 4