Authentic Mapo Doufu Recipe
Sichuan, China
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This Sichuan specialty is an easy-make dish which is commonly described by Chinese cooks as: numbing, spicy hot, hot temperature, fresh, aromatic, flaky, tender and soft. Recipes vary in the method and the ingredients they call for, however, there are some set guidelines to be followed. The first step is to stir-fry beef mince or the more affordable pork in a wok together with chopped garlic, ginger, broad bean paste doubanjiang, crushed Sichuan peppercorns (or peppercorn powder) and in some cases, chili oil (or red pepper flakes). Next are added rice wine, soy sauce, and broth or water which are all optional. Cubes of tofu are shortly boiled in water to firm up a bit and then added to the prepared sauce. The last step, although also optional, is to add the thickener made with cornstarch dissolved in some water either before or after the tofu cubes have been added to the sauce. Mapo doufu is typically served mounded over rice and is sprinkled with some chopped scallions as ... Read more
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Cooking tips
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method
Recipes mainly differ in both the ingredients they employ and in the order in which the ingredients are added. Some start by frying crushed peppercorns in oil; some start by making chili oil which is added at the later stage of cooking; and some first fry garlic and ginger. -
ingredients
Some ingredients often called for in mapo doufu recipes are sesame oil and fermented black soybeans douchi. -
tofu
Choosing the right type of tofu is a tricky business. Some chefs advise silken tofu, and in some recipes, you are instructed to use soft tofu. In any case, most recipes shortly boil tofu cubes in water in order to tenderize them and make them firmer. Another thing to be mindful of is to make the tofu cubes big enough because they tend to break. Because of this, some chefs advise that you make them ... Read more -
spiciness
Given that mapo doufu is characterized by its numbing spiciness, if you can't stand the heat, cut back on the amount of Sichuan pepper, chili oil, broad bean paste doubanjiang, and pepper flakes. -
saltiness
You should bear in mind that different brands of broad bean paste doubanjiang differ in both spiciness and saltiness. Oftentimes the saltiness is balanced by adding some sugar, something that is frequently seen in recipes for mapo doufu. -
chili oil
Chili oil which is often called for in recipes for mapo doufu is incredibly easy to prepare at home. Place chili pepper flakes in a ceramic or a heatproof glass bowl and pour them over with hot vegetable oil. The flakes should be cooked, but they mustn't burn. After, the oil can be filtered, or you can leave the flakes in, it's all a matter of preference. Once sealed, the oil can keep in the refrigerator ... Read more
Mapo Doufu
PREP 10min
COOK 10min
READY IN 20min
In this classic preparation of mapo doufu all the traditional elements of the dish are present — the tofu, the ground beef, and the aromatics such as broad bean paste, rice wine, garlic, ginger, soy sauce, and Sichuan pepper. The amounts in the recipe make for three servings. Mapo doufu can be served as a stand-alone meal, but it's best if you serve it mounded over rice. Take care to cut back on the Sichuan peppercorn powder if you can stand the heat.
Ingredients
400g (14 oz) soft tofu
100-150g (3.5 - 5.3 oz) minced beef
2 tbsp soy sauce
1 tbsp rice wine
1 ½ tbsp broad bean paste (doubanjiang)
1 tbsp cornstarch + 2 tbsp of water
1 ½ tbsp Sichuan pepper powder
3 tbsp sliced scallion
1 tbsp + 1 tsp chopped garlic
1 tbsp + 1 tsp chopped ginger
2 tbsp cooking oil
salt, to taste
1 tsp sugar (optional)
Preparation
The first step is to prepare the thickener. Dissolve cornstarch in water and set aside for later.
Fill a wok halfway up with water and bring to a boil. Add the tofu cubes to the boiling water and leave them to cook for about a minute, then remove them with a slotted spoon and discard the excess water.
Heat the wok over high heat, then add the cooking oil and swirl immediately to coat the sides.
Now, add the chopped ginger. Stir-fry it only briefly for about 10 seconds, then add the broad bean paste and continue stir-frying for 20 seconds.
Next, add the ground beef, stir-fry it for a minute, and add the cooking wine and soy sauce. Stir-fry for about one minute more until the beef is almost done (but not completely!).
At this point, add the tofu cubes together with salt and sugar. Gently move them around, so they get coated with the sauce and leave everything to simmer for 2 minutes.
Add the previously prepared thickener and gently stir for about 20 seconds. Turn off the heat, and add the chopped scallion and Sichuan peppercorn powder. Stir gently.
Ladle into individual bowls, and serve either as a stand-alone meal or with a side of steamed rice.
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