Szechuan Mapo Tofu. A famous Sichuan (Szechuan) recipe—the name mapo tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish. Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender.

The tofu should deliver: A numbing spiciness (麻) by the Szechuan peppercorn, The spicy hot feeling (辣) by the dry chili powder or chili oil. Add the garlic, ginger, half of the green onion, and dried chili peppers. Add chicken broth and peppercorns, turn heat up to medium-high, wait for it to boil. You can have Szechuan Mapo Tofu using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Szechuan Mapo Tofu

It's 500 g of Tofu.
You need 250 g of Minced Meat (of your choosing, I'm using beef).
Prepare 3 stalks of Spring Onions (separate the green and white part).
Prepare 20 g of Garlic (minced).
It's 20 g of Ginger (minced).
It's 2 Tbsp of Salted Black Beans.
Prepare 2 Tbsp of Chilli Bean Paste.
It's 1 Tbsp of Light Soy Sauce.
Prepare 1 Tbsp of Chilli Flakes.
You need 1 Tbsp of Szechuan Peppercorn.
Prepare 1 Tbsp of Chilli Oil.
Prepare 1 tsp of Sesame Oil.
It's 2 tsp of Sugar.
Prepare as needed of Cooking Oil.
It's of Thickener (mix well in a bowl).
You need 1 tsp of Corn Flour.
You need 1/4 cup of Water.

Mapo tofu (麻婆豆腐) is named after its inventor Mapo (means pockmarked elderly lady) who ran a small restaurant over a century ago in Chengdu, the capital of Sichuan province. It's a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy. Mapo Tofu Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà (麻辣) balance of tongue tingling and spicy. Recipe Video Pin It Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.

Szechuan Mapo Tofu instructions

TOFU; boil the tofu in boiling water for 3 minutes. Then remove, strain and set aside..
MEAT; heat 3 tbsp of cooking oil until hot. Fry the Szechuan peppercorn for 1 minute, then add the mince meat and fry it until brown. Remove and set aside..
SAUCE; heat 3 Tbsp of cooking oil until hot and fry the garlic, ginger and he white part of the spring onion until fragrant. Then add the black bean fry for a minute. Next add the chilli bean paste, sugar and mix well..
ASSEMBLY; Then add 1 cup of stock, chilli flakes, the beef, chilli oil, sesame oil and then mix well. Then add the tofu but Do Not Mix the Tofu. Instead, baste the tofu with the sauce and cook for 3 minutes. Then add the thickener and stir gently. Serve on a plate and garnish with the remainder of the spring onions..

Bring a large amount of water to a boil and then add a pinch of salt. I usually use this but you may use your preferred brand too. Pressed tofu is easier to be handled. Directions Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine. Heat a wok or large frying pan until hot.