Mapo Tofu

Today we made mapo tofu (mápó dòufu, 麻婆豆腐) for dinner. It’s a fairly simple Sichuan dish of tofu in a spicy sauce. Lisa says that this preparation may not be consistent with what you’d get at a restaurant, but it’s true to how her mother makes it.

We like to have mapo tofu with a side of simple sautéed green vegetables, like broccoli or green beans. Steamed rice is good too if you feel the need for some carbs, but I find it plenty satiating without.

Wine pairings are always a bit tricky for spicy asian food, but try a dry riesling, gewürztraminer, rosé, or sparking white. If you want to go red, maybe a pinot noir. Or for the easy way out, reach for a lager or cider.

Ingredients

Makes two servings.

• About a pound of firm tofu
• 1.5 Tbsp spicy fermented bean paste (là dòubànjiàng)
• ½ Tbsp light soy sauce
• 1 Tbsp shaoxing cooking wine
• 1 tsp Sichuan peppercorn
• ½ cup of water or stock ¹
• Chili oil
• 4 oz of ground pork or Chinese sausage
• 1 small onion, or half of a large onion
• A few cloves of garlic
• A bit of fresh ginger
• 1 Tbsp cornstarch
• 4 Tbsp water

Mise en place

1. Drain the tofu by wrapping it in some paper towels or a tea towel and placing it under a heavy plate. Let it sit like this for a few hours up to a day.

2. Dice the onion, cloves and ginger. Combine. You’ll want the ginger in particular to be diced really fine, or it can be inedibly fibrous. Alternatively you can leave the ginger in big strips and just take it out when you go to serve.

3. Throw the soy sauce, shaoxing, and ½ cup of water (or stock) together in a bowl.

4. Mix the cornstarch with the 4 Tbsp of water to make a slurry.

5. Chop the tofu into 1” cubes ²

6. Optional: If you find the grittiness of sichuan peppercorn unpleasant, pick out and discard the black seeds and leave the reddish-brown husks.

Preparation

1. Start by browning the pork, onions, garlic, and ginger in chili oil over medium-high heat.

2. Once the onions have started to soften, add the peppercorn.

3. When the pork has completely cooked, add the fermented bean paste and fry it for a few minutes.

4. Add the tofu and mixed liquids. Gently stir until the tofu is coated and mixed evenly with the rest of the stuff in the pan. Be careful not to break the tofu up too much.

5. Add the cornstarch and gently stir again. Turn the stove down to low and let things thicken for just a few minutes.

6. All done! Ladle or just turn the pan out into two bowls.

Serving

Garnish with scallions or chives. Serve with chili oil at the table, and drizzle a bit on top to taste.

Eat with a spoon and chopsticks.