Mapo doufu, or mapo tofu, is a popular Chinese from the Sichuan (Szechuan) province. 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. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.
Ingredients:
- Marinade for Ground Pork:
- 1 1/2 Tablespoons tapioca starch (can substitute cornstarch)
- 2 tablespoons soy sauce
- Other:
- 1/4 pound ground pork
- 1 pound regular tofu (medium firmness)
- 1 leek or 3 green onions
- 1/4 teaspoon salt
- 1 teaspoon Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
- 1 Tablespoon chili bean paste or Whole Sichuan red chillies - 6-10, depending on your chilli tolerance
- 3 Tablespoons stock (chicken broth)
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 2 Tablespoons light soy sauce
- Freshly ground Szechuan pepper
- 2 - 3 tablespoons oil for stir-frying, as needed
Preparation:
Mix marinade ingredients. Marinate pork for about 20 minutes.Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste or Sichuan red chillies, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.
