Mapo Tofu

by Adam Liaw, featured in Asian Home Cooking

Published by Hardie Grant

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Introduction

This classic Sichuan dish is a firm favourite around China and the world. At its core is doubanjiang, the essential seasoning from the Pixian area of Chengdu. While around China, mapo tofu is often made with minced pork, in Sichuan it is classically made with beef.

As featured in

Asian Home Cooking

Image of Adam Liaw's Mapo Tofu — Photo by David Loftus

Ingredients

Serves: 6

600 grams medium-firm tofu
2 tablespoons vegetable oil
2 tablespoons doubanjiang (Sichuan chilli bean sauce)
4 garlic cloves (minced)
1 tablespoon peeled and finely chopped ginger
1 tablespoon fermented black beans (rinsed)
200 grams minced beef (ground)
3 sprigs spring onions (white parts sliced into 3cm (1¼ in) lengths and green parts finely sliced)
1 teaspoon cornflour mixed with 3 tablespoons cold water
salt and sugar (to season)
1 teaspoon ground Sichuan pepper (to serve)

Method

Mapo Tofu is a guest recipe by Adam Liaw so we are not able to answer questions regarding this recipe

Bring a pot of water to just below a simmer and season lightly with salt. Cut the tofu into 2.5 cm (1 in) cubes and add to the water. Heat gently, just below simmering for 10–15 minutes, until the tofu is tender.
Heat a wok over high heat and add the oil. Add the doubanjiang and fry for a minute until the oil turns red, then add the garlic, ginger and black beans and stir to combine. Add the beef and fry until cooked through.
Drain the tofu and add to the wok with about 250 ml (8½ fl oz/1 cup) of water. Bring to a simmer, add the white part of the spring onion and simmer for about 3 minutes. Taste and adjust seasoning with salt and sugar as required, then thicken with as much of the cornflour mixture as is needed to create a silky sauce. Transfer to a plate and serve, scattered with the spring onion greens and the ground Sichuan pepper.