Description:
This recipe is for mapo tofu in the Sichuan style using Sichuan peppercorns and chili bean paste. I prefer this style to a common style of mapo tofu because it has stronger flavor and is considered to be in more Sichuan style. I use ground pork usually, but one can substitute this by ground beef.
Ingredients:
- 1 block of firm tofu (approx. 1 lb)
- 1/6 lb of ground pork (or beef)
- 1 thumb of ginger (chopped)
- 3 cloves of garlic (minced or chopped)
- 1Tbsp of Sichuan peppercorns
- Some dried chili peppers (approx. twice volume of peppercorns)
- 1Tbsp of chili bean paste
- 1Tbsp of oyster sauce
- 1Tbsp of dark soy sauce (lao chou)
- 1tsp of sugar
- some salt and MSG
- Some cooking oil (canola or corn)
- Some water
- Some cornstarch mixed with water by 1:1
How to cook:
- Prepare ginger and garlic as above. Also, dice the tofu as 1 in cubes.
- Now, we will fry dried chili and Sichuan peppercorns. In the medium heat, add some oil in your pan, and put dried chili and Sichuan peppercorns. Stir fry until pepper becomes brown.
- Remove chili and peppercorns from the pan and move them to a bowl.
- We now fry chili bean paste in oil. Add more oil in the pan, and fry chili bean paste for about 3 mins. While frying the paste, move the fried chili and peppercorns to the cutting board.
- When the chili bean paste is done for frying, move the paste to the bowl you used, and chop fried chili and peppercorns well. Mix these with chili bean paste well. This will be the essence of the flavor of the mapo tofu.
- With medium-high heat, stir fry ground meat in oil until it becomes dried and brown.
- Then, add garlic and ginger, and add our essence made by chili, Sichuan peppercorn and chili bean paste.
- After that, put some water, and boil the sauce with high heat. While stirring, add oyster sauce, dark soy sauce, sugar. Taste the sauce, and if it is not salty or savory enough, add more salt or MSG.
- Add tofu. Stir and boil for about 3-5 mins.
- Add cornstarch over 3 times until you get the desired thickness.
- Enjoy!