CHEF ILONA: MAPO TOFU
My travels to China over the years have totally transformed my understanding and how I approach Chinese cuisine. It would take many lifetimes to learn about it all, so I do my best to experiment with repeoducing my favourite dishes at home.
Bring on the Mapo Tofu. It is a Sicuhan standard that is popular across China, and frankly, all around the world.
There are a couple of important steps/ingredients to keep top of mind to re-create an authentic version of this iconic dish.
Firstly, Mapo Tofu is known as an “over rice” dish. This means that this dish is always served over steamed jasmine rice; a scoop of Mapo Tofu over the rice at a time. Specifically using jasmine rice really goes a long way in achieving authenticity.
Secondly, the tofu you choose makes a difference and the tofu also needs a little TLC before adding it to the dish. Silken tofu, the most delicate varieties of tofu is the tofu of choice for this dish. It’s super delicate and its creaminess softens the heat from the fermented chilli bean paste. Before you add it to the pan, tofu benefits from a gentle blanching. Blanch tofu in hot salted water before use, to freshen up its flavor and improve its texture. (Cut tofu into 2 cms cubes. Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain
Lastly, there are three necessary ingredients to make this dish properly; Sichuan peppercorns and Pixian Doubanjian (spicy chilli bean paste). These two ingredients are easily found at any Asian grocer and become more readily available in the supermarket.
MAPO TOFU
Serves 4
1 lb/450 g silken tofu, blanched
1/2 lb 225 g ground beef or pork
1/2 tsp. salt
3 tbsp. cooking oil
1 1/2 Tbsp. Doubanjiang ,roughly chopped
1/2 tbsp. fermented black beans, also known as douchi, roughly chopped
4 cloves minced garlic
1 Tbsp minced ginger
1/2 tbsp. Sichuan peppercorns, ground
1 Tbsp Shaoxing cooking wine
2 cups water
1 tbsp. light soy sauce
2 Tbsp mung bean or corn starch + 2 1/2 Tbsp cold water
1 Tbsp sesame oil
4 garlic greens or scallion greens ,finely chopped
Fry the pork or beef in the oil until the meat becomes evenly browned. Turn the hear down to medium-low and add in the doubanjiang; cook gently for 7 minutes. Next, add in the ginger, Sichuan peppercorns, and the garlic and sautee for an additional 3 minutes. Stir in the cooking wine and soy sauce; cook for 2 minutes. Pour over the water, and simmer for 20 minutes. Gently add the tofu and sesame oil to the pan along with the cornstarch and water slurry. Bring to a simmer and simmer for 5 minutes. Season with salt to taste and garnish with green onion.
