More than smitten, I became fascinated with the slithery brow-wiper, going on to research it in library books as a youth, traveling to Chengdu (the capital of Sichuan Province and the dish’s birthplace) to understand its origins, and later experimenting with it in my own kitchen. THIS recipe is by far the best Ma Po Tofu we have ever eaten! & I find that this receipe is the one!!!! Recipes: Mapo Tofu | Mapo Tofu Spaghetti | Mapo Tofu Nachos. Heat your wok or a … Authentic Mapo Tofu. Delicious! First of all, Ma Po Tofu's main flavor is the Sichuan peppercorn. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Featured in: Stir in black bean mixture, tofu, and peas. So here’s the ingredients list we were given and a recipe card that you can also access online. After this, all that’s left to do is to add in the spicy chili bean sauce to stir fry, followed by stirring in the rice wine and soy sauce. Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Heat a wok and pour in the groundnut oil. this link is to an external site that may or may not meet accessibility guidelines. Meanwhile, in a large (14-inch) wok or (12-inch) skillet over medium heat, toast the peppercorns for 2 to 3 minutes, until super fragrant and slightly darkened. Add the reserved 1 1/2 cups soaking water, bring to a vigorous simmer, and cook for about 3 minutes, agitating the pan occasionally, to let the tofu absorb the flavors of the sauce. Get this really hot and fry the pork until it’s crispy. If you add a lot more stuff though make sure you scale up the black bean sauce to coat everything sufficiently. Add sugar, soy sauce, rice wine and salt to taste. November 25, 2020 admin 0 Comments. Set aside. Set the tofu and reserved soaking water near the stove with the peppercorns and other prepped ingredients for swift cooking. Do you ever think beyond burger/ beyond meat can goes well with vegan Mapo tofu recipe? I usually end up using 1 1/2 - 2 Tbsp. I added a few drops of sesame oil and 2 green onions as well and used black bean sauce instead of the beans. Stir in dissolved cornstarch, and cook until thickened. ½ tablespoon fermented black beans, rinsed and mashed, 1 (14 ounce) package tofu, drained and cut into cubes, 1 tablespoon cornstarch, mixed with equal parts water. Place a wok over high heat until hot. Less if you're really spice-phobic. If you're a vegtarian I'd advise using slightly more tofu adding more Asian vegetables and scaling up the amount of sauce by 50%. THIS recipe is by far the best Ma Po Tofu we have ever eaten! I tried not to stir the mixture too much as it heated so some of the tofu would retain its shape. Impossible™: The Cookbook, available at Kinokuniya,, and Book Depository. Get up to 50% off a luxury towel set! Her grandmother presided over the activities, quietly tasting and tweaking as everyone scrambled around the kitchen. This recipe is excellent and I make it often:-) For those who claim not to like tofu I think this dish gives tofu to stand on its own not just be a substitute for meat. Sichuan food is known for not just the "la" what we call "spicy hot" but also "ma la" which is the no-so-hot but mouth numbing tingling feeling you can only get from Sichuan peppercorns. Here’s where I was quite amazed. Thus, I have provided a 3* review not because the dish is particularly bad, but because it might mislead someone into thinking that the dish they were making would turn out to taste like Ma Po Tofu -- it will not, and you will be disappointed. The name is an inelegant nod to the smallpox-scarred skin of Mrs. Chen, who is said to have invented the dish in the late 1800s at her family’s restaurant in northern Chengdu. First, we toast the chilies. Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce.