To Create a Sichuan Sensation: A Step-by-Step Guide to Making Mapo Tofu
In the realm of Chinese cuisine, there's one dish that stands out for its bold flavors and velvety texture – Mapo tofu. This Sichuan favorite is often misunderstood as "pock-marked old woman's tofu," but trust us, it's a culinary delight worth trying. Felicity Cloake, a renowned food writer, shares her expertise on making this beloved dish in her latest recipe.
Preparation and Cooking Time
---------------------------
The good news is that mapo tofu can be made in just 17 minutes, with preparation and cooking time combining to make the entire process quick and efficient.
Ingredients
------------
Here's what you'll need for this delectable Sichuan dish:
* 250g plain tofu (soft or silken works best)
* 2 garlic cloves
* 1 small knob of fresh root ginger
* 4 spring onions
* Salt
* 2 tsp cornflour, potato starch, or tapioca starch
* 1 tbsp Sichuan peppercorns
* 2 tbsp neutral oil
* 40g pork mince (or beef mince, plant-based alternative, or mushrooms)
* 1 heaped tbsp Sichuan chilli bean paste
* ½ tbsp fermented black beans, drained
* 1 tsp chilli flakes
**Step-by-Step Instructions**
To create this authentic mapo tofu recipe, follow these simple steps:
1. **Prep the Veg**: Peel and finely chop the garlic, then peel and grate the ginger using a microplane or fine grater.
2. **Prep the Tofu**: Bring a large pan of salted water to a boil, cut the tofu into roughly 2½cm chunks, and mix cornflour (or starch) with cold water to make a paste.
3. **Blanch the Tofu**: Turn down the heat under the boiling water, then gently slip in the tofu pieces and simmer for a minute before draining off the water using a slotted spoon.
4. **Flavour the Oil**: Add oil to a pan or wok, toast Sichuan peppercorns until aromatic, grind them into powder, and set aside. Then, add more oil, fry garlic, ginger, and spring onion whites for a minute while stirring constantly.
**The Final Steps**
Stir in the bean paste (or miso), fermented black beans, chilli flakes, cornflour paste, blanched tofu, and pork mince. Cook until the sauce thickens, then carefully pour the mixture into a serving bowl, sprinkle with ground pepper, and serve with plain rice.
Felicity Cloake's mapo tofu is an excellent example of how to balance bold flavors with delicate textures. Whether you're a seasoned foodie or just starting your culinary journey, this recipe will help you create a dish that truly stands out from the crowd.
In the realm of Chinese cuisine, there's one dish that stands out for its bold flavors and velvety texture – Mapo tofu. This Sichuan favorite is often misunderstood as "pock-marked old woman's tofu," but trust us, it's a culinary delight worth trying. Felicity Cloake, a renowned food writer, shares her expertise on making this beloved dish in her latest recipe.
Preparation and Cooking Time
---------------------------
The good news is that mapo tofu can be made in just 17 minutes, with preparation and cooking time combining to make the entire process quick and efficient.
Ingredients
------------
Here's what you'll need for this delectable Sichuan dish:
* 250g plain tofu (soft or silken works best)
* 2 garlic cloves
* 1 small knob of fresh root ginger
* 4 spring onions
* Salt
* 2 tsp cornflour, potato starch, or tapioca starch
* 1 tbsp Sichuan peppercorns
* 2 tbsp neutral oil
* 40g pork mince (or beef mince, plant-based alternative, or mushrooms)
* 1 heaped tbsp Sichuan chilli bean paste
* ½ tbsp fermented black beans, drained
* 1 tsp chilli flakes
**Step-by-Step Instructions**
To create this authentic mapo tofu recipe, follow these simple steps:
1. **Prep the Veg**: Peel and finely chop the garlic, then peel and grate the ginger using a microplane or fine grater.
2. **Prep the Tofu**: Bring a large pan of salted water to a boil, cut the tofu into roughly 2½cm chunks, and mix cornflour (or starch) with cold water to make a paste.
3. **Blanch the Tofu**: Turn down the heat under the boiling water, then gently slip in the tofu pieces and simmer for a minute before draining off the water using a slotted spoon.
4. **Flavour the Oil**: Add oil to a pan or wok, toast Sichuan peppercorns until aromatic, grind them into powder, and set aside. Then, add more oil, fry garlic, ginger, and spring onion whites for a minute while stirring constantly.
**The Final Steps**
Stir in the bean paste (or miso), fermented black beans, chilli flakes, cornflour paste, blanched tofu, and pork mince. Cook until the sauce thickens, then carefully pour the mixture into a serving bowl, sprinkle with ground pepper, and serve with plain rice.
Felicity Cloake's mapo tofu is an excellent example of how to balance bold flavors with delicate textures. Whether you're a seasoned foodie or just starting your culinary journey, this recipe will help you create a dish that truly stands out from the crowd.
Felicity Cloake's mapo tofu is like the perfect combo of spicy and savory 
and I love how it's so easy to make in just 17 minutes 
that's like, totally achievable even on a weekday evening 
but you gotta be careful when stirring the sauce or it'll be all burnt and gross 
anyway, has anyone tried this recipe yet? 
. I mean, what's wrong with just buying it at the supermarket? It's convenient, easy peasy, and you don't even have to worry about getting the ingredients right 
. And let's be real, Felicity Cloake's recipe is like, so basic 
. I bet she just copied it from some old cookbook or somethin' 
.
i used silken tofu instead of soft and it turned out super creamy 
felicity cloake's recipe is def worth trying but be careful with the chilli bean paste, i added too much and my mouth is still on fire 
Does Sichuan cuisine have any direct influence on other regions in China or globally? 
who needs 17 minutes when u can just order takeout and be done with it lol but for real tho felicity cloake is on point with her mapo tofu recipe it's like she broke down all the complexities into super easy steps 
i'm def trying this out now
, but at the same time, Felicity Cloake seems like super legit food writer and her recipe does look pretty easy to follow 
Felicity Cloake seems like a great resource tho! her steps make it look super doable and easy peasy 17 minutes isn't too bad for that much flavor 
The prep time of 17 minutes is crazy quick considering how rich and flavorful it turns out to be! 
Here are some stats for you: 
all together it's like a taste explosion in your mouth!
taking forever to load and what's up with all the ads?! Can't they see people are trying to cook here? And don't even get me started on the ingredients list – 17 minutes of prep and cooking time? Come on, can't we just wing it for once? I mean, who needs a step-by-step guide to making mapo tofu? It's not like it's rocket science 
.
. But honestly, who needs a recipe when you've got some decent ingredients and practice makes perfect?
. I'd say 70% of people who try mapo tofu for the first time become hooked 
. The prep and cooking time? Yeah, 17 minutes is a breeze! You can whip up this dish during your lunch break or after dinner – perfect for when you need a flavor boost