szechuan mapo tofu recipe

Mapo doufu, also known as Mapo tofu and Grandmother’s Pockmarked Bean Curd, is a famous szechuan recipe.It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef.

If I had to make a list of my top favorite comfort foods of all time, mapo doufu would be one at the top along with some other dishes.You should taste it if you have a chance.Fortunately, mapo doufu is also very easy to make at home.

Ingredients for szechuan mapo tofu recipe:

tofu (bean curd) 200g
Minced beef 100g
Garlic bolt 15g
Thick broad-bean sauce 20g
Fermented soya beans 10g
Cayenne pepper 1.5g
Soy sauce 10g
Starch 3g
Water 150g
Vegetable oil

Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.

Steps to cook szechuan mapo tofu recipe:

1, Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and heat up in hot water for 2 – 3 minutes, then drain water.

2, Mince garlic bolt and fermented soya beans, and prepare the mixed material for “Gouqian (勾芡)” with starch, add MSG and water together in a bowl to standby.

Tips:”Gouqian(勾芡)” meansTo thicken a soup or a dish by adding a solution of cornstarch and water. Gouqian, as one step in the Chinese cooking process, is an important means for improving the taste, color and shape of dishes.

3, Heat wok and add vegetable oil.When oil is ready, add minced beef in to fry till cooked, take out.

4, Again heat wok and add vegetable oil.When oil is ready, add thick broad-bean sauce, soy sauce, cayenne pepper and fermented soya beans into till cooked fragrant.

5, Add some water to boil, then put minced beef in and stew for 3-4 mins.

6. Add garlic bolt in to fry for half a minute, and put the mixed material in to ”Gouqian”

7, serve.

True Mapo doufu is powerfully spicy with both conventional “heat” spiciness and the characteristic “mala” (numbing spiciness) flavor of Sichuan cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu.

Everyone wanted seconds…Believe me.