Things to know about Mapo Doufu Recipe
Chinese Traditional Ground Meat and Tofu Stew from Chengdu – Mapo Doufu originates from Chengdu City. Its main ingredients are tofu and minced meat, either pork or beef. According to food historians, it was first served in a small restaurant named Chen Xingsheng in 1862, and it was named after the lady who created it. It is a spicy dish, and the numb feeling comes from its ingredients such as doubanjiang, chili oil, and the Sichuan peppercorn. After the cooking process, you will notice that the dish will have an oily top layer that preserves the dish’s heat. It is the spiciest part of the dish. The best way to eat it is on top of steamed rice, or you may eat it on its own.
Savory Chinese Traditional Ground Meat and Tofu Stew from Chengdu in Sichuan. Authentic Recipe of Mapo Doufu.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 120 grams (4.23 oz) Ground (Minced) Pork
- 2 tsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine or dry cherry wine
- 1 tsp Light Soy Sauce
- ½ tsp Fresh Ginger Root Minced or use ¼ tsp ginger powder
- 1 tsp Cornstarch Optional
- 2 tsp Sichuan Peppercorn
- 1 tbsp Vegetable Oil
- 3 tbsp Fermented Chili Bean Paste – Douban – Toban-djan – Broad Bean Chili Sauce – Doubanjiang Reduce to 2 tbsp if you want it less spicy
- 2 tbsp Spring Onion – Scallion – Green Onion Chopped
- 400 grams (14.11 oz) Tofu – Bean Curd Cubes
- 1 cup Water or chicken stock
- 2 tsp Chili Oil Reduce to 1 tsp if you want less spicy
- ¼ tsp Chinese Five Spice
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tbsp Spring Onion – Scallion – Green Onion Chopped, garnish
- 2 cups Rice Steamed, optional
- Prepare and properly weigh all ingredients ahead of time.
- In a medium-sized bowl, mix the ground pork, cooking wine, soy sauce, and ginger and set aside.
- In a small bowl, combine the cornstarch and water and set it aside.
- In a non-stick pan, heat the vegetable oil and Sichuan peppercorn until it turns dark brown and becomes crispy. Transfer it into a bowl with a paper towel to remove excess oil and save it for later use.
- Using another frying pan, heat the vegetable oil over medium fire and add the ground pork and doubanjiang.
- Put the green onion and stir-fry for another 1 minute.
- Pour the tofu evenly on top of the ground pork and top it with chili oil, five-spice powder, and sugar.
- Add some water and bring it to simmer in low heat, and cover for 10 to15 minutes.
- Cook until the tofu becomes tender and the sauce was reduced to half.
- Taste the sauce and adjust the flavor and spiciness according to your taste and preference.
- Mix everything using a wooden spatula.
- Grind the Sichuan peppercorn using a mortar and pastel.
- Put the cornstarch with water into the pork and tofu and lightly stir until it thickens.
- Take it out of the heat and top it with the ground Sichuan peppercorn and green onion.
- You may serve it on top of steamed rice or eat it alone.
- If you are a vegetarian, you may take out the meat part and add more tofu or mushroom to replace the meat. The best substitute is dried shiitake mushroom to enhance its flavor.
- If you like more broth, then braise it for a shorter time. Alternatively, if you want it drier, then uncover the pan and braise until most of the sauce evaporates.
- You may store the Sichuan peppercorn for more than one month inside an airtight container.
It is better not to stir the tofu right after adding it into the pan to avoid breaking apart. The tofu will get firmer right after braising and stir once it is properly cooked.
If you want it heavy for lunch or dinner, you may serve it on steamed rice.
— Specific Atributes of This Recipe:
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