V2 Sichuan Mapo Doufu
Mapo tofu is one of the most globally recognized Sichuan dishes, featuring silky tofu in a fiery, numbing sauce with minced pork.
食材清单
- Soft tofu 1 piece
- Ground pork 100 g
- Pixian doubanjiang 1 tbsp
- Sichuan peppercorn powder 1 tbsp
- Chili powder to taste
- Soy sauce 1 tbsp
- Minced garlic to taste
- Chopped scallions to taste
- Starch water to taste
- Cooking oil to taste
制作步骤
- 1. Cut soft tofu into 2cm cubes, blanch in salted boiling water and set aside.
- 2. Heat oil in a pan, add minced pork and stir-fry until it changes color.
- 3. Add bean paste and minced garlic and stir-fry over low heat until red oil appears.
- 4. Add appropriate amount of water to boil, add tofu and push gently
- 5. Add soy sauce and sugar and cook over medium heat for 3 minutes to add flavor.
- 6. After thickening, sprinkle with pepper powder and chopped green onion, take it out of the pan and serve it on a plate
文化小知识
Mapo tofu was created in the 1860s by a woman named Chen Mapo (Chen the pockmarked) at her restaurant in Chengdu. The dish perfectly embodies the Sichuan flavor philosophy of mala (numbing and spicy), with seven distinct flavor notes: numbing, spicy, hot, salty, savory, fresh, and tender. Authentic Mapo tofu should have a generous layer of red chili oil on top, with visible Sichuan peppercorn powder. It has been named one of the most iconic Chinese dishes globally and is served in Chinese restaurants worldwide.