Ma Po Tofu (麻婆豆腐) is really a classic dish of the Sichuan (Szechuan) province of China. It is also one of the first Sichuan dishes I ever had, introducing me to a type of Chinese cuisine that I would fall in love with years later.
Now it must be noted that Ma Po tofu is not easy to make right. The tofu used in this dish is somewhat firm, but not extra firm (fried or marinated) tofu, so it can very easily lose its shape. For an amateur without a real wok, this was a challenge for me. But I think, judging by the picture, I succeeded.
The recipe is modified from the one at Shiok (theirs is vegetarian, mine isn’t).
Ingredients:
400g firm tofu
200g ground beef/chicken/pork
1.5 tbsp Chilli bean paste (I didn’t have this so I used a combination of Guilin chili sauce and Lao Gan Ma chili sauce – both of which were made from or contain beans)
4 tbsp peanut oil
2 tsp black bean sauce
6-8 whole Sichuan red chillies (or 4-5 dried Indian chillies)
1 red chili pepper – chopped
3/4 cup Chicken stock
1-2 tsp sugar (makes it less spicy, so if you like it really hot, add less sugar)
2 tbsp soy sauce
2 tsp cornflour mixed with 1.5 tbsp hot water
1/4 tsp Sichuan peppercorns (ground)
2 tbsp spring onions (scallions) – chopped
Instructions:
- Cut the tofu into 1/2in cubes. Be careful not to break any of them.
- Marinate them in 2tsbp soy sauce for 30min.
- Heat a wok on high and add oil. When it’s hot, add ground meat. Stir-fry until the meat is brown on the outside (but there is still some cooking left to do).
- Turn the heat down to medium. Add the chicken stock, chili sauce, bean paste, and chillies, and mix.
- Gently add the cut tofu. Try not to stir-fry it too much, as the tofu will break. Push it around the pan or hold the pan by the handles and shake it.
- Pour in about 2tsp of the soy sauce that you were using to marinate it. Add the sugar.
- Turn the heat down to simmer for about 5 min.
- Depending on how much liquid is left, add the cornstarch and water. This will thicken up the sauce.
- Turn the heat back up to medium-high and cook until the sauce has thickened.
- Turn off the heat and add the scallions.
Look at that…Sichuan peppercorns, Sichuan chili, chili bean paste…my tongue and lips are burning!
I totally adore Mapo Tofu, and usually use silken tofu. Tried with firm tofu before but I still prefer using silken. For chili bean paste, I usually get the LKK brand. Can you get it over there?
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I need to try this. I have to sharpen my tofu skills for Mrs Big Bossman. I think it looks great!
If i get a raise because of your recipe..err… i won’t share with you. hahaha
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thanks for that
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