Chef Chen's Authentic Mapo Tofu

Savor the bold and fiery flavors of traditional Mapo Tofu with Chef Chen's authentic recipe. Cubes of tender tofu simmered in a spicy and savory sauce, accompanied by aromatic garlic chives, and finished with a touch of Szechuan peppercorn for a truly exceptional dining experience.

Ingredients

16	ounces tofu, regular, cut into 1-inch cubes
½	teaspoon salt
	water, for parboiling tofu
3	ounces ground pork
½	cup green garlic chives, chopped in ½-inch pieces (nira)
2	tablespoons vegetable oil
1	tablespoon Chinese chili bean sauce (toubanjan or doubanjiang)
1	tablespoon Chinese brown bean sauce (tenmienjan, tenmenjan, or tenmenjiang)
2	teaspoons fermented black beans, finely chopped
¼-½	teaspoon ichimi togarashi pepper or Japanese dried red chili pepper, minced
1	teaspoon chili oil
¾	cup chicken stock
1	tablespoon sake or dry sherry
1	teaspoon soy sauce
1	teaspoon sesame oil
1	tablespoon Szechuan peppercorn (optional)
1	tablespoon cornstarch
1	tablespoon water

Instructions

• 1. Prepare the tofu by cutting it into 1-inch cubes. Parboil the tofu in water with 1/2 teaspoon of salt for 8-10 minutes on medium-high heat. This step ensures the tofu stays intact during cooking. Set aside.
  2. Create a cornstarch paste by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Set aside.
  3. Heat a wok over high heat for 1 minute. Add 2 tablespoons of vegetable oil, then add the ground pork, stirring to break it apart.
  4. Once the pork is browned, add Chinese brown bean sauce, Chinese chili bean sauce, fermented black beans, and minced dried red chili pepper. Cook for 1 minute.
  5. Incorporate chili oil, drained tofu, chicken stock, garlic chives, soy sauce, and sake. Stir-fry gently for 1-2 minutes.
  6. Thicken the sauce by adding the cornstarch paste and sesame oil. Cook for an additional 3-4 minutes on medium-high heat. Finish by sprinkling Szechuan peppercorn on top.
  7. Serve the Mapo Tofu alongside steamed white rice for a delectable meal.

Jul 31, 2024