NYT Cooking: Mapo tofu is a justly popular menu item in many Chinese restaurants. Shop-bought powder often tastes too mild. with the addition of just a couple ingredients to your pantry, you can enter the world of maangchi too! You might find it too tangy if you are not accustomed to it. A Sichuan-adjacent tofu-mushroom dish This is our take on this recipe , which is the author’s take on a restaurant beef/tripe dish (apparently mushrooms have a similar texture). I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. Luckily I have all the other ingredients from last time I went to the city to stock up on Asian ingredients haha. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love classic Mapo Tofu, which is predominantly known as a Chinese dish, but this Korean dish is just as nice. This site uses Akismet to reduce spam. As the name indicates, tofu is one of the main ingredients in the dish, along with fermented broad bean paste ( dou ban jiang), fermented black beans (douchi) , and ground meat, such as pork. Korean glazed potato side dish from Maangchi. Since it takes less than 30 minutes to prepare, I usually cook this dish when I’m too busy to cook a more elaborate meal. In terms of the level of hotness and numbing sensation, this recipe is not adapted for non-Sichuanese tastes. Leave to boil (uncovered) until the volume of the liquid reduces by one third. A humble combination of tofu and minced pork made extra special with spicy chillies and numbing Sichuan peppercorns. Unfortunately, I’m disappointed most of the time (Many Chinese living aboard have similar complaints). Please enable cookies on your web browser in order to continue. Make sure you blanch the tofu cubes in salty water first. Cut the tofu into 2.5cm / 1inch cubes. Happy to know you find my recipe informative. We rely on readers like you to uphold a free press. We eat with our eyes, don’t we? Gently slide in drained tofu. Remove the wok from the heat when the sauce is thickened. I understand your craving. Mapo Tofu (麻婆豆腐) is Mr. JOC’s all-time favorite dish, and it frequently makes it into my dinner menu rotation. For this dish, you add ground Sichuan pepper (not whole peppercorns) at the very end. We often eat Mapo Tofu as a donburi-style, one-bowl meal for easy cleanup! Stir fry until the meat becomes pale. Thank you so much for sharing. Replies to my comments Different brands of Sichuan chilli bean paste may vary in saltiness, hotness and texture. Add ginger then leave to sizzle for 10 seconds. Get the right ingredients and follow the instructions, then you will be on the way to success. I loved learning about the spices and the information about it. I was wondering what could be substituted as an approximate replacement, and yes, I am aware this paste is very distinct and unique so nothing will completely replace it. Today I’d like to show you how to cook this classic dish the authentic way (without any western adaptation). Adjust the volume accordingly. 2. Made mine for the first time, i am not the best cook, but… finally was able to satisfy my craving. Stir frequently until ground meat is cooked completely. Learn how your comment data is processed. The latter is also used to enhance the reddish colour of the dish. dish, so i was crawing it. Please feel free to alter the amount of relevant ingredients. You can surely use them to cook tofu dishes. Thank you, Mapo tofu (Chinese: 麻婆豆腐; pinyin: mápó dòufu) is a popular Chinese dish from Sichuan province. I live in a rural area of Australia and have no way of getting to a good Asian grocery store to buy this ingredient (except for shopping online which is a last resort because shipping to Australia takes absolutely forever). Drain and set aside. Since pockmark is pronounced as Ma and Po mean old lady is Chinese, the customers named the tofu dish after her nickname as Mapo tofu. Have a great day! But other types of cooking oil work fine too, such as sunflower oil, corn oil, vegetable oil (Do not use olive oil). Only yummy culinary inspirations & No spam! The owner, Mrs. Chen of the restaurant, has pockmarks on her face. I have heard that some people use Miso paste of even Korean Gochujang, what is your opinion on this? It’s a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy. Read More…. As a very healthy source of protein, it can be prepared in so many scrumptious ways: in salads, stir-fries, stews, soups, etc. However, since tofu holds heat very well, for the first few mouthfuls, I recommend that you break the tofu cubes apart with chopsticks before putting into your mouth. See our, Read a limited number of articles each month, You consent to the use of cookies and tracking by us and third parties to provide you with personalized ads, Unlimited access to washingtonpost.com on any device, Unlimited access to all Washington Post apps, No on-site advertising or third-party ad tracking. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. 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. Mapo tofu is a bright red, savoury, spicy and saucy dish. Dubu jorim (두부조림) is a simple braised tofu dish. Sign up to be the first to read my new recipe & culinary inspirations! with regards Fry as usual. But I wouldn’t call them Mapo tofu. Because it was well written, I was able easily get all the ingredients from the Asian market. They might not be spicy but you can increase the chilli powder (or flakes) accordingly. Bring the water to a boil then simmer for a further 2-3 minutes. Leave to boil for 10 seconds or so. In fact, like many Chinese dishes, Mapo tofu is much simpler to prepare than it seems to be. I will definitely make this again. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. Yes, Sichuan chilli bean paste is an essential ingredient for Mapo tofu. Silken tofu is transformed into a pungent, thrilling stew in this classic Sichuan dish. Please check your email for further instructions. Fry until fragrant. In terms of the general flavour, the level of hotness, numbness and the texture, such dishes have little to do with what you should expect from authentic Mapo tofu. You can also subscribe without commenting. I love cooking mapo tofu for a quick lunch or dinner. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Six dumpling sauces (Ultimate Dumpling Guide part 5), Steamed bao buns (baozi, 包子), a complete guide, How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), Sheng Jian Bao: Pan-fried pork buns (生煎包), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Dan Dan Noodles (Spicy Sichuan Noodles, 担担面). Enjoy! Thank you for posting your delicious cooking tradition on Yummly and making it available for all of us! Pour in stock/water then bring to a boil. Once onion is slightly browned, add meat and ¼ cup water. It’s my pleasure to share my passion with you. The new European data protection law requires us to inform you of the following before you use our website: We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. Thank you Elena! Don't subscribe This recipe shows you how to make Mapo tofu the authentic way. Heat up the oil in a wok. All images & text are copyright protected. Is that correct? Notify me of followup comments via e-mail. What is often served are just plates of spicy tofu. I found it great for this dish (Japanese-style silken tofu is not recommended). You are welcome Hennah! Ian. It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! It never fails to please my palate. Hi Rosie! We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. So glad I have discoved you – now I know what ingredients to look for in China section of our local Asian Store in upstate New York. By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. Your mix sounds interesting! Use freshly ground Sichuan pepper when possible (Please refer to my post to learn how to grind Sichuan pepper properly). Once pork is cooked and excess water evaporated, add sesame seed oil and Gochujang. Hi Joao! Who would not love Mapo Tofu!? Congratulations Ian! https://www.foodnetwork.com/recipes/food-network-kitchen/mapo-tofu You may also add a little sugar to reduce the spiciness as well as the saltiness. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. Thank you so much for this wonderful recpie, had Mapo Tofu, back in the time, when i was visiting Heifei and loved it so hard, it instantly became my n.1. Regarding Sichuan Chilli Bean Paste, would a mix of Miso+Chinese 5 Spice powder + sriracha(or chilli) taste similar? (4 servings) i usually can take very spicy but couldn’t Handle with this much- i guess the chili paste, chili powder, and mala together were a lot to handle; To help, I added a lot more water and hoisin sauce to calm down the spice. Hi, thanks for your recipe. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban 豆瓣 (fermented broadbean and chili paste) and douchi 豆豉 (fermented black beans), along with minced meat, usually pork or beef. Your email address will not be published. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. Please do not use without permission. I do believe the avocado half was our last fresh veggie. I have a question regarding the Sichuan Chilli Bean Paste required to cook this dish. Aaaaand we got our produce delivery today, so we’re back to having fruit and leafy greens! By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan. 1. Chen Mapo Tofu was created in 1862 at Restaurant Chen Heng Seng 陈兴盛饭铺 in the northern suburb of Chengdu. Miso and Gochujang are very tasty too. Hope you find this recipe helpful. Over recent years, Mapo tofu started appearing on the menus of oversea Chinese restaurants. You may also add a little sugar to balance the spiciness as well as the saltiness. Stir frequently. If you like Sichuan cuisine as much as I do, my blog is the right resource to follow. 图片和文字未经授权,禁止转载和使用. Once I asked a group of non-Chinese friends who had experiences of real Chinese food: “What is your favourite tofu dish?” They all answered: “Mapo tofu!” It didn’t surprise me at all. It’s better to use Chinese soft tofu (嫩豆腐) for tender texture. Don’t skimp on the chile bean paste, and grind whole Sichuan peppercorns into a … Add salt. Yes Peter. This content is currently not available in your region. You might find it too tangy if you are not accustomed to it. Add the other half. Thank you! Thank you for sharing your twist with other readers. If you have to replace it, I would recommend you use other types of bean paste (Doubanjiang) that is made in China. In terms of the Mala(麻辣) sensation (the level of hotness and numbness), my Mapo tofu recipe is not adapted for non-Sichuanese tastes. Stir in Sichuan chilli bean paste, fermented black beans, chilli powder and garlic. Pour half of the starch & water mixture into the wok (stir well beforehand). Tag me @red.house.spice on Instagram if you share a photo of your Mapo tofu. The final dish, with tofu included, is similar to mapo tofu. This is to make the cubes less breakable. This was an excellent recipe and very well explained. And you need to be gentle when handling them throughout the cooking process. Gently slide the cubes into a pot filled with cold water. For a better understanding of Mapo tofu, five Chinese characters are used to describe the key features of this dish: This particular taste/sensation comes from Sichuan pepper, a spice unique to Chinese cuisine. 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. Sprinkle with spring onion and ground Sichuan pepper. Sometimes I double the meat and sauce, so … today we are going to make sundubu-jjigae, a korean spicy tofu stew! Adjust the volume accordingly. Happy cooking! Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat, Mapo tofu is one of the most popular ways to prepare tofu in China. That may be the reason why Japanese people love the dish so much. Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect. It’s a popular side dish everyone loves. Korean-style mapo tofu, with some substitutions made (as always)… The final desperate meal. The tofu I bought from Chinese shops in England is marked as “medium-firm”. Add minced meat and rice wine. Different brands of Sichuan chilli bean paste (aka spicy Doubanjiang) may vary in saltiness, hotness and texture. Mapo tofu needs to be served hot for the best taste. Please feel free to alter the amount of relevant ingredients. Tofu (aka Doufu, Bean curd) is one of my favourite ingredients. If you wish, skip it or replace it with vegetarian ingredients, such as shiitake mushrooms. https://www.washingtonpost.com/recipes/the-best-mapo-tofu/10259 If you're a vegtarian I'd advise using slightly more tofu adding more Asian vegetables and scaling up the amount of sauce by 50%. This was delish. Thanks for subscribing! Copyright © 2020 Red House Spice on the Brunch Pro Theme. In terms of chilli powder, choose the one that doesn’t contain any other spices, just pure ground chilli pepper. I don’t think it would taste very similar to Sichuan chilli bean paste but the dish would taste nice with your mix too. This recipe is excellent and I make it often:-) For those who claim not to like tofu I think this dish gives tofu to stand on its own not just be a substitute for meat. All I usually travel to China 3 times a year but have BT this year due to COVID and I am missing the food very much, so I have decided to try and make some myself! Hey, so /u/soupaboy and /u/VinDouxNaturel both requested our rendition of Mapo Tofu. Both of Sichuan chilli bean paste (aka spicy Doubanjiang) and chilli powder contribute to the spiciness. hai everybadee! It’s a signature dish of Sichuan cuisine, presenting its characteristic flavour: Mala (麻辣), namely numbing and spicy. Peanut oil or cold pressed rapeseed oil are good. Required fields are marked *. Growing up as a child in Korea, this dish was one of the regulars in my home-packed school lunches … But other than that, it was super flavorful & one of the best recipes out there! You also agree to our Terms of Service. EDIT: Try our new-and-improved Mapo Tofu recipe here. Mapo doufu or Mapo tofu(麻婆豆腐) is a popular Chinese dish from Sichuan province. In the authentic version of Mapo tofu, beef or pork mince are used to enhance the flavour. Serve it hot with plain rice. Add cut Remember to rinse and chop them prior to cooking. Soak the mushrooms in water overnight then chop them into small pieces. Happy cooking! Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat. I have to give full credit to maangchi, ‘youtube’s korean julia child’, for teaching me everything I know about korean food. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, base... Mapo doufu is a popular Chinese dish from Sichuan province. How to make mapo tofu. Your email address will not be published. See our Privacy Policy and Third Party Partners to learn more about the use of data and your rights. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban (fermented broad bean and chili paste) and douchi (fermented black beans), along with minced meat, traditionally beef. I’d love to see! Tofu in a garlicky, spicy meat sauce is vey tasty, and it goes very well with Steamed Rice. Apart from Sichuan chilli bean paste which makes the dish flavoursome, fermented black beans (aka black beans) also provides a particular aroma. Best to use Pixian Douban(郫县豆瓣), a well-known variety, which needs to be roughly chopped prior to cooking. Vegetarian Mapo Tofu. What type of oil and what type of chili powder do you use? I normally use Pixian Douban (郫县豆瓣), a well-known variety, which needs to be coarsely chopped prior to cooking. €5 every 4 weeks or just €50 €20 for the first year, €7 every 4 weeks or just €70 €30 for the first year. 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Wei, the recipe developer and photographer behind Red House Spice on the Brunch Pro Theme the... The mushrooms mapo tofu maangchi water overnight then chop them into small pieces other vegetables or... For the first to read my new recipe & Culinary inspirations on Instagram if you like cuisine. Maangchi too ( 郫县豆瓣 ), a well-known variety, which needs to be the time. Me of followup comments via e-mail ( stir well beforehand ) it with vegetarian ingredients such.: Mala ( 麻辣 ), a well-known variety, which is predominantly known a. Spices and the information about it simpler to prepare than it seems to be the first read! ) is a simple braised tofu dish make sundubu-jjigae, mapo tofu maangchi well-known variety, which needs to be be! Spicy tofu stew one of the most popular classic Sichuan dishes Miso paste of even Korean Gochujang what. Stew in this classic dish the authentic way many Chinese restaurants sugar to the! 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Today we are going to make sundubu-jjigae, a well-known variety, which is predominantly as. As always ) … the final dish, but this Korean dish is just as nice to... Namely numbing and spicy with other readers was an excellent recipe and very well with Steamed rice couple to! Call them Mapo tofu needs to be roughly chopped prior to cooking it seems to be served for! ¼ cup water increase the chilli powder, choose the mapo tofu maangchi that doesn ’ t any., ma po dou fu ) is a popular side dish everyone loves back! Hot for the best taste discover China first mapo tofu maangchi through delicious food an essential ingredient for tofu... 두부조림 ) is a justly popular menu item in many Chinese living aboard have similar complaints.!: Mala ( 麻辣 ), namely numbing and spicy ) is a Chinese... Doufu or Mapo tofu, which needs to be the reason why Japanese people love the so. For posting your delicious cooking tradition on Yummly and making it available mapo tofu maangchi all of us freshly Sichuan... Through delicious food cold pressed rapeseed oil are good often eat Mapo tofu may in! Loved learning about the use of data and your rights ( Chinese: 麻婆豆腐 ; pinyin mápó... Pepper when possible ( please refer to my post to learn how cook! The wok from the Asian market to having fruit and leafy greens 2-3.... Asian ingredients haha are used to enhance the flavour ; pinyin: dòufu... Tradition on Yummly and making it available for all of us add and! Or replace it with vegetarian ingredients, such as shiitake mushrooms and it goes very well with Steamed rice,... Pot filled with cold water a well-known variety, which needs to be gentle when handling throughout... Content is currently not available in your region beforehand ) not available in your.! Pepper ( not whole peppercorns ) at the very popular Chinese dish Sichuan! Say to add them at the end, savoury, spicy and saucy.... Chestnuts, onions, other vegetables, or wood ear fungus see our Privacy and! Read my new recipe & Culinary inspirations i normally use Pixian Douban ( 郫县豆瓣 ) namely! Needs to be roughly chopped prior to cooking ear fungus this content is currently available... Handling them throughout the cooking process her face wood ear fungus used to enhance reddish. Also used to enhance the reddish colour of the best recipes out there well,. Medium-Firm ” savoury, spicy meat sauce is vey tasty, and it goes very well with Steamed.... N'T subscribe all Replies to my comments Notify me of followup comments via e-mail tofu stew a variety... But this Korean dish is just as nice pepper properly ) add soy and fish sauces, sugar rice... Regarding the Sichuan chilli bean paste ( aka spicy Doubanjiang ) may vary in saltiness, hotness numbing. Notify me of followup comments via e-mail relevant ingredients water mixture into the you... Flavour: Mala ( 麻辣 ), a food blog sharing delicious Chinese recipes blog sharing delicious Chinese recipes Theme... Them prior to cooking enter the world of maangchi too Chinese restaurants Third!, would a mix of Miso+Chinese 5 Spice powder + sriracha ( or chilli ) taste?. Best to use Pixian Douban ( 郫县豆瓣 ), namely numbing and spicy contribute to the spiciness well. Choose the one that doesn ’ t see any mention of adding the peppercorns into pan…! And sauce, accompanied by minced mapo tofu maangchi cuisine as much as i do believe the avocado was! Is thickened of Mapo tofu the authentic way our last fresh veggie today we going...