Mapo Tofu Recipe: A Fiery and Addictively Delicious Delight
If you’re a fan of bold flavors and spicy dishes, then mapo tofu is a must-try for you. Originating from the Sichuan province in China, this dish combines the heat of Sichuan peppercorns with the umami of soybean paste to create a mouthwatering experience. This recipe offers a British twist on the traditional Chinese dish, marrying the authentic flavours of mapo tofu with the convenience of locally available ingredients. Get ready to embark on a flavourful journey with this spicy and irresistible mapo tofu recipe.
Ingredients:
– 300g firm tofu, cut into small cubes
– 2 tbsp vegetable oil
– 1 tbsp Sichuan peppercorns, crushed
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 spring onions, finely chopped
– 200g minced pork
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp fermented black beans, rinsed and chopped
– 1 tbsp chilli bean paste
– 200ml chicken stock
– 1 tsp sugar
– 1 tsp cornflour, mixed with 2 tbsp water
– Steamed jasmine rice, to serve
– Fresh coriander, for garnish
Method:
1. Preparing the Tofu: Begin by preparing the tofu. Cut the firm tofu into small cubes and set aside.
2. Sautéing the Aromatics: Heat vegetable oil in a wok or large frying pan over medium heat. Add the crushed Sichuan peppercorns and sauté until fragrant. Add the minced garlic, grated ginger, and chopped spring onions. Cook for a minute until aromatic.
3. Cooking the Pork: Add the minced pork to the wok and stir-fry until browned and cooked through.
4. Adding the Sauces: Pour in the soy sauce, oyster sauce, and fermented black beans. Stir well to combine the ingredients.
5. Creating the Sauce: Add the chilli bean paste and chicken stock to the wok. Stir in the sugar to balance the flavours. Allow the mixture to simmer for a few minutes.
6. Adding the Tofu: Gently add the cubed tofu to the wok, being careful not to break the tofu. Simmer for another 5-7 minutes to allow the tofu to absorb the flavours of the sauce.
7. Thickening the Sauce: Stir in the cornflour mixture to thicken the sauce. Continue to simmer until the sauce has reached the desired consistency.
8. Serving: Once the mapo tofu is cooked to perfection, remove the wok from heat. Serve the mapo tofu hot over steamed jasmine rice. Garnish with fresh coriander for a pop of colour and freshness.
Mapo tofu is best enjoyed hot, the spicy, savoury flavours tantalising your taste buds with each bite. This dish pairs perfectly with a side of steamed greens or a simple cucumber salad to balance out the heat. Embrace the fiery kick of Sichuan peppercorns and savour the bold flavours of this irresistible mapo tofu recipe.