Detailed recipe of Mapo Tofu

"Chinese people, when they have free time, just love to eat. Every meal is a brain workout deciding what to eat, or what tastes the best. Today, we bring you a spicy classic from Sichuan cuisine — Mapo Tofu!"

Main Ingredient:

• Tofu – Traditionally soft tofu is used. It should be blanched to remove any beany odor.

Meat (optional):

• Ground beef (classic pairing) or ground pork. Some recipes may omit the meat.

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Key Seasonings:

• Pixian Doubanjiang (fermented broad bean paste) – Adds color and rich umami flavor.

• Sichuan pepper powder and chili powder – Provide the signature numbing and spicy profile.

• Fermented black beans (Douchi) – Enhances depth with a fermented, savory note.

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Aromatic & Supporting Ingredients:

• Minced ginger and garlic – For base aroma and flavor.

• Garlic sprouts (or scallions) – Added at the end for freshness and color.

• Cornstarch – Used for triple starch slurry thickening, to create a rich, glossy sauce.

• Salt and sugar – To balance the flavors.

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Optional Enhancers:

• Broth or chicken bouillon – Use in place of water to deepen the umami taste.

• Chili oil or Lao Gan Ma (spicy chili crisp) – For added spice and aroma.

• Baking soda – Helps keep tofu smooth and tender when blanching, especially for firmer tofu types.

Sure! Here's the English translation of your Mapo Tofu step-by-step recipe:

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Once all your ingredients are ready, follow these steps:

1. Wash the tofu and cut it into small cubes.

   
   
   

2. Bring water to a boil with a bit of salt, then gently add the tofu cubes and cook for 2 minutes. (This step helps remove the beany smell and can be skipped if desired.)

3. After boiling, remove the tofu and set aside.

4. Mince the beef until finely ground and set aside.

5. Finely chop garlic and ginger, and set aside.

6. Chop the scallions and set aside.

   
   
   

7. Heat oil in a wok over high heat. Once hot, lower to medium heat, add the minced garlic and ginger, and stir-fry until fragrant.

8. Heat oil in a wok over high heat. Once hot, lower to medium heat, add the minced garlic and ginger, and stir-fry until fragrant.

9. Add one tablespoon of Pixian Doubanjiang and continue to stir-fry until red oil emerges.

10. Add the ground beef and stir-fry until fragrant. Then, add a splash of cooking wine, light soy sauce, and a bit of dark soy sauce (for color, optional).

11. Pour in enough water to just cover the tofu cubes.

12. Gently spread out the tofu in the wok and bring to a boil over high heat.

13. Once the liquid reduces to about one-third, add one tablespoon of chili powder and one tablespoon of Sichuan pepper powder. Stir gently to combine. (Adjust the spice level to your taste. One word: Aroma!)

14. Thicken the sauce with a cornstarch slurry. Add a pinch of salt if needed, then mix in the chopped scallions.

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Congratulations! You’ve just made authentic and delicious Mapo Tofu!