Mapo-tofu
1 serving
20 minutes
Mapo tofu is a legendary dish of Chinese cuisine from Sichuan province. Its history dates back to the 19th century when a small tavern owner prepared a fragrant, spicy dish for travelers. The secret of its flavor lies in the combination of soft silky tofu, spicy minced meat, and the characteristic heat of Sichuan pepper that creates a slight numbness on the tongue. The Tobanjan sauce adds richness and depth to the dish while green onions provide freshness. Mapo tofu pairs perfectly with rice, absorbing its softness and creating a balance between spiciness and tenderness. Today, this dish is loved worldwide for its rich flavor and warming spiciness that can awaken the appetite and offer a gastronomic journey to the heart of Sichuan.
1
Prepare all the ingredients.
2
Cut the tofu into cubes about 2.5 cm on each side.
3
Boil water in a saucepan, add salt, lower the heat, and add the tofu. Cook for 3-4 minutes, then transfer to a paper towel.
- Salt: to taste
- Tofu: 100 g
4
Chop celery, garlic, and ginger very finely.
- Celery stalk: 5 g
- Garlic: 5 g
- Ginger: 5 g
5
Heat vegetable oil in a pan and fry the minced meat until brown.
- Ground beef: 50 g
6
Add celery, garlic, and ginger, and fry for another 20 seconds.
- Celery stalk: 5 g
- Garlic: 5 g
- Ginger: 5 g
7
Add tobadjan, soy sauce, sugar, and broth. Bring to a boil.
- Toban djan (chili bean sauce): 20 g
- Soy sauce: 10 ml
- Sugar: 5 g
- Meat broth: 100 g
8
Add tofu and simmer on low heat for 2-4 minutes.
- Tofu: 100 g
9
Add Sichuan pepper and simmer for another 30 seconds.
- Sichuan pepper: 0.5 teaspoon
10
Add starch to thicken the sauce.
- Starch: 5 g
11
Serve topped with rings of green onion.
- Spring onion: 5 g
