Craving a restaurant-quality dish you can whip up at home in under 30 minutes? Look no further than the legendary Sichuan classic, Mapo Tofu! This vibrant recipe explodes with flavor, balancing the savory richness of fermented bean paste with the numbing heat of Sichuan peppercorns and the silky texture of tofu.
While there are countless variations, this guide follows the spirit of “Tiffy Cooks,” known for its approachable and delicious takes on Asian cuisine. So, grab your wok and get ready to tantalize your taste buds!
Ingredients:
(Serves 2-3)
1 block (about 14 oz) firm tofu, drained and cut into 1-inch cubes
Directions:
1. Prepare the tofu: Drain the tofu and gently press out any excess moisture with a paper towel. Cut the tofu into 1-inch cubes and set aside.
2. Heat the wok: Heat the vegetable oil in a wok or large skillet over medium heat. Once hot, add the Sichuan peppercorns and dried chili pepper (if using) and toast for a few seconds until fragrant. Be careful not to burn them, as this can make the dish bitter.
3. Sauté the aromatics: Add the minced garlic and ginger to the wok and sauté for 30 seconds, stirring constantly, until softened and fragrant.
4. Introduce the main ingredients: Push the aromatics to the side of the wok and add the Pixian Doubanjiang. Stir-fry for a minute, allowing the paste to release its rich aroma and color the oil.
5. Incorporate the flavors: Add the Chinkiang vinegar, soy sauce, and chicken broth to the wok. Bring the mixture to a simmer, scraping up any browned bits from the bottom.
6. Thicken the sauce: Slowly whisk in the cornstarch slurry while stirring constantly. The sauce should thicken slightly.
7. Gently simmer: Add the tofu cubes to the simmering sauce and gently stir to coat them evenly. Cook for 2-3 minutes, allowing the tofu to absorb some of the sauce.
8. Season and garnish: Taste the sauce and adjust seasonings with additional soy sauce, vinegar, or a pinch of salt if needed. Finally, stir in the white parts of the scallion and cook for another 30 seconds.
9. Serve it up: Turn off the heat and transfer the Mapo Tofu to a serving dish. Garnish with the remaining green scallion parts and serve immediately over hot cooked rice.
Nutrition Facts:
(Approximate values per serving)
Calories: 400-500
Note: These are approximate values and can vary depending on the ingredients used.
Conclusion:
Mapo Tofu is a testament to the versatility and vibrancy of Sichuan cuisine. With its complex flavors and contrasting textures, this dish is sure to become a favorite in your home. So next time you’re craving a flavorful and satisfying meal, try your hand at this Tiffy Cooks-inspired Mapo Tofu recipe!
Frequently Asked Questions (FAQs):
1. Can I substitute ground pork for the tofu? Absolutely! To make Mapo Tofu with pork, simply brown 1/2 pound of ground pork in the wok before adding the aromatics. Drain any excess fat before proceeding with the recipe as usual.
2. What if I can’t find Pixian Doubanjiang? You can find Pixian Doubanjiang in most Asian grocery stores. However, if unavailable, you can substitute with another chili bean paste, but the flavor profile might be slightly different.
