Sichuan Mapo Tofu: A Spicy Szechuan Classic that Converts even the Skeptical Tofu Enthusiast.
The dish is a "spicy generosity" of Sichuan cuisine, according to Fuchsia Dunlop, and its creamy softness makes it an excellent foil for the intense seasoning. The best part? It's ready in just minutes.
To begin, prepare your ingredients: 2 garlic cloves, a small knob of fresh root ginger, 4 spring onions, salt, plain tofu (soft or silken is preferred), cornflour, Sichuan peppercorns, neutral oil, pork mince, Sichuan chilli bean paste, fermented black beans, and water.
Blanch the tofu in boiling water for a minute before cooling it down. Meanwhile, toast some Sichuan peppercorns until aromatic and grind them into a powder. You can also add a little more heat to your dish by using miso paste instead of the chilli bean paste, but be warned: this will require you to add a bit more chilli.
Next, fry some oil in a wok or pan over high heat until it starts smoking. Add the Sichuan peppercorns and stir-fry them until fragrant, then remove them from the oil with a slotted spoon. Now, it's time to cook the minced meat: add it to the pan with some oil and fry it until browned.
In another pan or wok, toast the garlic and ginger until softened before adding the Sichuan chilli bean paste, fermented black beans, and water. Stir-fry these ingredients for 20 seconds and then pour in the cornflour mixture. The sauce is ready!
Add your blanched tofu to the sauce and stir it gently while cooking until the sauce thickens. Finally, sprinkle some reserved Sichuan peppercorns on top of the dish and serve with plain rice.
The result? A harmonious balance between the spicy kick from the Sichuan pepper and the creamy softness of the tofu, creating a flavor that will leave even the most skeptical tofu enthusiast begging for more.
The dish is a "spicy generosity" of Sichuan cuisine, according to Fuchsia Dunlop, and its creamy softness makes it an excellent foil for the intense seasoning. The best part? It's ready in just minutes.
To begin, prepare your ingredients: 2 garlic cloves, a small knob of fresh root ginger, 4 spring onions, salt, plain tofu (soft or silken is preferred), cornflour, Sichuan peppercorns, neutral oil, pork mince, Sichuan chilli bean paste, fermented black beans, and water.
Blanch the tofu in boiling water for a minute before cooling it down. Meanwhile, toast some Sichuan peppercorns until aromatic and grind them into a powder. You can also add a little more heat to your dish by using miso paste instead of the chilli bean paste, but be warned: this will require you to add a bit more chilli.
Next, fry some oil in a wok or pan over high heat until it starts smoking. Add the Sichuan peppercorns and stir-fry them until fragrant, then remove them from the oil with a slotted spoon. Now, it's time to cook the minced meat: add it to the pan with some oil and fry it until browned.
In another pan or wok, toast the garlic and ginger until softened before adding the Sichuan chilli bean paste, fermented black beans, and water. Stir-fry these ingredients for 20 seconds and then pour in the cornflour mixture. The sauce is ready!
Add your blanched tofu to the sauce and stir it gently while cooking until the sauce thickens. Finally, sprinkle some reserved Sichuan peppercorns on top of the dish and serve with plain rice.
The result? A harmonious balance between the spicy kick from the Sichuan pepper and the creamy softness of the tofu, creating a flavor that will leave even the most skeptical tofu enthusiast begging for more.
but seriously, mapo tofu sounds like a flavor bomb just waiting to blow my taste buds away! and 20 seconds is basically a whole lifetime in cooking time lol i mean who needs that long to stir fry some sauce? but you know what they say "good things come to those who wait"... or not 
Sichuan Mapo Tofu is like a whole new level of flavor explosion! I'm so down to try this out at home, it looks super easy and quick too 
What's crazy is how simple ingredients can come together to create something so ridiculously delicious!
. I like how it's ready in just minutes - no excuses for not cooking dinner tonight 
. What I don't get is why we need to toast the garlic and ginger... can't we just use pre-minced stuff? And what's up with all the different spices and ingredients? It looks like a chemistry experiment 
. But hey, if it tastes that good, I'm willing to give it a shot! Can someone please tell me where I can get Sichuan peppercorns from?
I just tried this Mapo Tofu recipe and OMG it's like a party in my mouth!!! 
The combination of spicy kick from the Sichuan peppercorns and creamy softness of the tofu is absolute perfection! 
And the best part? It's ready in minutes, so I can whip up a quick dinner or snack anytime. 
I've gotta say, the recipe looks kinda intimidating at first but trust me, it's worth the effort. The toasted garlic and ginger add this depth of flavor that takes it to the next level! 
And, fun fact: the Sichuan province has over 20,000 villages to choose from for ingredients, making it one of the most diverse culinary regions in China 
. On a global scale, tofu enthusiasts are going crazy - sales have increased by 25% in the last year alone 
. And let's not forget about the spice level... Sichuan cuisine has an average Scoville heat unit (SHU) rating of 40,000-50,000 
. This dish is the perfect example of how a little bit of heat can go a long way! 
.
. I'm also curious about using miso paste for extra heat, might have to try that out next time 
.
but honestly, whats not to love? its ready in minutes, you can customize it to your heat level, and its basically a flavor bomb just waiting to blow your taste buds away 
) i'm def trying this out tonight with my fam and we'll be begging for more! 
anyway, i guess it's always nice to see a classic recipe get some love. now if they could just figure out how to make the chilli bean paste not so ridiculously spicy... 
Sichuan peppercorns are the magic ingredient here - they add this amazing depth of flavor without overpowering the other ingredients. I've had it with rice & even tryin it w/ noodles is a game changer! 
i can already imagine how comforting it must be to dig into a steaming hot plate of this goodness after a long day 
and the fact that it's ready in just minutes? perfection 
what i love most about szechuan cuisine is how they balance those bold flavors with creamy softness - it's like a symphony of textures and tastes 
I've tried so many different versions, but this recipe is def my go-to. The addition of miso paste takes it to a whole new level tho 
and woks? are they gonna replace our stovetops or something? also why do we need all those spices? can't we just use chili flakes or something?! 
I'm totally obsessed with this Sichuan Mapo Tofu recipe! I mean, who knew something so simple could be so explosive? 
I love how the creamy tofu balances out the intense heat from the Sichuan pepper. It's like a match made in heaven, you know? 
And honestly, what's not to love about a dish that converts even the most skeptical tofu enthusiasts? 