Description
This Three Chili Mapo Tofu recipe is a flavorful and spicy Sichuan-inspired dish featuring firm tofu simmered in a rich sauce made with chili bean paste, dried red chili flakes, and fermented black beans. Perfectly balanced with fragrant garlic, ginger, and Sichuan peppercorns, this dish delivers a tantalizing heat and numbing sensation, making it an excellent main course served with steamed rice.
Ingredients
Scale
Tofu
- 14 oz (400 g) firm tofu, cubed
Spices & Sauces
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon dried red chili flakes
- 1 tablespoon chili bean paste (Doubanjiang)
- 1 tablespoon fermented black beans, rinsed and chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Aromatics
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 small onion, finely chopped
Others
- 2 tablespoons vegetable oil
- 1 ½ cups chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped for garnish
- Salt to taste
- Optional: steamed rice for serving
Instructions
- Press the tofu: Wrap the firm tofu in a clean kitchen towel and place a heavy object on top for 15-20 minutes to remove excess moisture.
- Prepare the tofu cubes: After pressing, cut the tofu into 1-inch cubes and set aside.
- Flavor the oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add 1 tablespoon Sichuan peppercorns and fry for 1-2 minutes until fragrant, then remove and discard the peppercorns from the oil.
- Add chili ingredients: Using the same oil, stir-fry 1 tablespoon dried red chili flakes, 1 tablespoon chili bean paste (Doubanjiang), and 1 tablespoon fermented black beans for about 30 seconds to release their flavors.
- Sauté aromatics: Add minced garlic (3 cloves), ginger (1 inch piece), and finely chopped onion (1 small) to the skillet. Stir occasionally for 2-3 minutes until the onion becomes translucent.
- Add broth and simmer: Pour in 1 ½ cups chicken or vegetable broth and bring the mixture to a gentle simmer.
- Season the sauce: Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil, mixing thoroughly to combine all ingredients.
- Cook the tofu: Gently add the cubed tofu to the skillet and simmer for 5-7 minutes, allowing the tofu to absorb the flavorful sauce.
- Thicken the sauce: If desired, slowly stir in 1 tablespoon cornstarch mixed with 2 tablespoons water while stirring constantly. Cook for another 2-3 minutes until the sauce thickens.
- Adjust seasoning: Taste the dish and add salt as needed. Remove the skillet from heat.
- Serve: Garnish the Mapo Tofu with chopped green onions and serve hot alongside steamed rice for a complete meal.
Notes
- Pressing tofu is essential to remove moisture and help it absorb flavors better.
- You can substitute chicken broth with vegetable broth to keep the dish vegetarian.
- Adjust the amount of chili flakes and chili bean paste to control the spiciness to your preference.
- For an authentic numbing heat, ensure you include Sichuan peppercorns.
- Serve with steamed rice to balance the strong flavors and spice of the dish.
