Mapo Tofu（麻婆豆腐 – ma po dou fu – mah pwuh doh foo; “pockmarked grandmother bean curd”）
This recipe is the last in a series. Please see these posts first before reading the recipe:
Mapo Tofu Information
Mapo Tofu Ingredients, Part 1
Mapo Tofu Ingredients, Part 2
Since the earlier posts explained what the dish is, the history, and the ingredients, I will not explain those.
This recipe is my own recipe, created from trial and error, with some help from several other mapo tofu recipes. It is definitely not nearly as oily as traditional, authentic mapo tofu. If you want that, use 1/2 cup of oil instead of the amount in the recipe.
1 block soft or medium firm tofu, cut into bite size cubes
4 green onions, slice thinly diagonally
1 tbsp minced garlic
1/2 to 1 tbsp minced ginger
1/4 cup (4 tbsp) peanut oil, corn oil, canola oil, or vegetable (soybean) oil. You can decrease the amount for healthier mapo tofu; but you must use at least 2 tbsp. For traditional mapo tofu, use 1/2 cup oil.
6 oz to 8 oz (1/2 lb) ground pork or ground beef
2 tbsp Pixian douban
1 to 1 1/2 tsp Shaoxing wine
1 tbsp fermented black beans, rinse well under cold running water and drain
2 tsp to 1 tbsp Korean coarse hot pepper powder
1 cup Chinese stock (see Mapo Tofu Ingredients, Part 2), low/no sodium chicken broth, or water
1 tsp sugar
1 tsp light soy sauce (2 tsp if skipping Yondu)
1 tbsp corn starch or potato starch
2 tbsp water
1 tsp Yondu (optional)
1/2 tsp ground roasted Sichuan peppercorns (see Mapo Tofu Ingredients, Part 2)
1. Heat a wok or frying pan on high heat. When hot, add the oil. Add Pixian douban, and use spatula to evenly distribute, making the oil red.
2. Add garlic and ginger, stir fry 5 to 10 seconds.
3. Add the ground meat. Use spatula to break up into very small pieces. When it is cooked halfway, add the Shaoxing wine and continue until fully cooked.
4. Add the fermented black beans and Korean coarse hot pepper powder. Stir fry 1 minute more.
5. Pour in the stock, and add soy sauce and sugar. Add tofu, stir gently. Bring to a boil.
6. Simmer on medium-high heat for 5 minutes.
7. Mix the starch and water. Add, but not all of it. Stir until thick. If you want more thick, use all.
8. Add green onions and Yondu. Stir well for 15 seconds.
9. Serve Mapo Tofu in a bowl. Sprinkle the ground roasted Sichuan peppercorns. As an alternative, stir in with the green onions.
10. Serve with rice and stir fried vegetables such as stir fried baby bok choy.
Tip! The way I like to eat this most is the Japanese way, mābō dōfu donburi. A bowl with one serving of rice is topped with mapo tofu. It is very delicious eaten this way!!!
Serves 3 with rice and 1 stir fried vegetable.
Serves 4 with rice and 1 stir fried vegetable and 1 other dish.