Introduction
Composition The legendary, spicy, and savory dish called Mapo Tofu (麻婆豆腐) is composed of tofu, finely chopped meat (oftentimes pork or beef), fermented broad bean paste known as doubanjiang, and Sichuan peppercorns. It is one of the most famous known food products from the province of Sichuan in China, a quintessential food product. This recipe is known for its unique numbing spiciness and deep umami flavor. It has a long place in kitchens around the world and is a brave introduction to Sichuan cuisine.
As noted above, “authentic” map tofu is difficult to recreate in the first place. The traditional Szechuan dishes involve cooking in a blazing hot wok over an open flame source which might resemble hellfire to some of you; that, for sure is tricky to replicate in a domestic kitchen. Finally, as I mentioned in my fish-fragrant eggplant dish, many main ingredients, such as Pixian doubanjiang, are next to impossible to find in US stores.
Doubanjiang using locally-specific pickled peppers and fermented broad beans is available for discerning shoppers, but I had a bad time searching for a jar at Cosmopolitan Queens, NYC. My mom’s homemade pickled chile paste was my favorite substitute.
I find bright red fresh pickled chilis such as sambal oelek and fermented black beans to be the best substitutes for doubanjiang. Deep crimson, oily, umami-laden Thai namprik pao—chili paste in soybean oil—has also worked out well for me. As a general rule, fruitier and brighter-tasting chili paste will be the better-tasting one.
History
This one story had it that the meal was invented by a woman called Chen, a small restaurant owner who happened to be accompanied by her husband. Chen sported pockmarks on her face and was, thus, called Ma Po (麻婆), which literally means “pockmarked old woman.
Her shop was always thronged by laborers whom she used to feed with a comforting dish of tofu and ground pork. It is said that the recipe became really popular because it contained spicy and filling flavors at the same time. Due to the woman who popularized it, it was eventually given this name: Mapo Tofu.
Sichuan is perhaps the most stunning of cuisines for its use of spices. Hailing from Sichuan, those fabled peppercorns release an electric sensation over one’s mouth, responsible for the hallmark ma la sensation which typifies a lot of that cuisine.
The quintessential representation of this flavor profile is map tofu, which combines the anesthetic effect of peppercorns with the fiery sensation of chile oil and fermented bean paste. Mapo tofu can do the best in encapsulating mapo. Traditionally, this dish was considered a meal for the working class. However, nowadays, it is comfort food enjoyed not only by every individual in China but also by people around the world.
Mapo Tofu is Eaten Everywhere in the Globe
The popularity of Mapo Tofu worldwide coincided with the coming onstream of Sichuan cuisine as a relatively new staple in international cuisine. The name ” is used for this dish in Japan and found its variations according to the taste of the local populace and hence is usually softer and less numbing than versions in China.
A favorite among chefs and home cooks around the West, Mapo Tofu was also in great demand and led to various creations and innovations of them fusion style, catering to regional tastes and available ingredients.
Mapo Tofu has come to represent the bold and contrasting flavors that characterize Sichuan cuisine, whether one uses the classic strength of spices characteristic of Sichuan or with other preparations designed to be less harsh on more sensitive palates. With a unique flavor experience that reaches into spiciness with anesthetic, numbing sensation, and glorious umami flavors, it has one of the most internationally recognizable Chinese meals.
This recipe is at its absolute epitome in terms of spice and coziness. This is because it has such an amazingly perfect balance in the taste.
Mapo Tofu, although spicy, is comfort food at the core. It is soft tofu bathed in a warm, savory sauce. Ideally, it’s served with a bowl of cooked rice. There’s always some new combination of spice and numbing heat along with culinary depth in every mouthful of it. It surely is a full and thrilling dish. Whether taken in its original, traditional shape or modified to characteristics of the region, Mapo Tofu remains a staple part of the Sichuan cuisine and favorite among foodies who relish foods full of richness and flavor.
Ingredients
For meat
1/4 lb. ground beef, pork, or mushrooms
2-tsp. toasted sesame oil
1 Tbsp low-sodium soy sauce
1/4 tsp grounded white pepper
1/4 tsp. fresh-ground black pepper
Half teaspoon granulated sugar
For stir-frying
2 tablespoons peanut or neutral oil
2 tablespoons doubanjiang chili paste
1 Tbsp. coarsely chopped fermented black beans
2-3 tsp Szechuan peppercorns crushed
6 cloves garlic, halved 1½” ginger, minced 5 scallions, cut into 1½” pieces Add extra for garnish
A tablespoon granulated sugar
Cut 1 lb. soft tofu into 1 ½” cubes.
1 1/2 cups water or low-sodium chicken broth
1 Tbsp cornstarch
1 Tbsp low-sodium soy sauce
Toasted sesame oil, 1 tablespoon
1 tsp Chinese black vinegar
1/2 tsp MSG (optional)
Chili oil, optional topping
Cooked serving rice
Direction
Step 1
Mix all of the meat ingredients in a small bowl and stir well.
Set this aside and continue with preparation of other ingredients
Step 2
Heat oil in a deep-sided big skillet over medium-high. Add marinated meat and toss constantly until browned and almost crispy, 5 minutes. Reserve the skillet drippings, then transfer the meat to a clean basin.
Step 3
Add the chili paste, black beans, and Szechuan peppercorns to the skillet over medium-high heat and stir for 30 seconds or until very fragrant. Stir the garlic, ginger, and scallions for 1–2 minutes, or until tender and fragrant.
Step 4
Let the heat cool to medium. Include sugar, tofu, and water. Bring into a boil. Shake pan occasionally to coat tofu with sauce. Boil 12-15 minutes, which will boil the liquid down to half.
Step 5
Mix in a small bowl until smoothish cornstarch, soy sauce, sesame oil, vinegar and MSG, if using. Stir cornstarch slurry into the skillet to coat evenly and break tofu naturally. Cook 1–2 minutes until sauce thickens and shines. Meat should be evenly spread across tofu.
Step 6
Just before serving over rice, drizzle with chile oil and scatter extra scallions on top.
Conclusion
The ingredients are toppings made from doubanjiang (fermented broad bean paste), garlic, chile oil, and Sichuan peppercorns, soft tofu, and minced pork or beef. The clues can be culled from the facts that peppercorns have numbing heat, fermented foods tend to have umami, and tofu is soft. However, customize the level of spiciness; it is delicious and filling when served over rice. Typically, it is spicy when it is fresh.
Read More: https://occcafe.com/dak-bulgogi-korean-bbq-chicken/
FAQs
1. Does anybody know what the primary ingredient in Mapo Tofu is when you hear the name?
Ground pig or beef, tofu, and something called Doubanjiang, a distinctive spicy paste made of Sichuan peppercorns are the three main ingredients of this dish.
2. Is Mapo Tofu Vegetarian
If you want to have it vegetarian, you might use mushrooms or tempeh as substitutes for the components.
3. How spicy would that Mapo Tofu be?
For some flavor to the dish, peppercorns from Sichuan and Doubanjiang are used. To avoid that component for a not-so-spicy level, remove it.
4. Can I make it without any Sichuan peppercorns on hand?
While Sichuan peppercorns lend the dish its signature “numbing” flavor, you are by all means encouraged to omit them altogether if you despise them. If, however, you don’t have it on hand, the flavor will in no way approach being proper.
5. How do I serve map tofu?
The standard accompaniment for map tofu is steamed white rice. Rice is both cold and filling and food is hot.