Mapo Tofu
Spicy, savory Mapo Tofu with ground meat, wood ear mushrooms and numbing Sichuan peppercorns. Quick tips for tofu, substitutions and storage.
This dish is delightfully spicy and flavorful. It's also a great way to introduce meat eaters to tofu. This dish is also spelled, "mapo duofu."
Submitted by: Sean from Milwaukee, Wisconsin
- Toast Sichuan peppercorns and prep all ingredients before heating the wok to move quickly.
- Marinate the ground meat 20 minutes and use a cornstarch slurry to thicken the sauce gently.
- Use soft or medium tofu and add mushrooms, green onion and rice for a classic Mapo Tofu meal.
Spices
Featured in this Recipe
Preparation Instructions:
Toast the peppercorns in a hot, dry skillet. They are done when fragrant and popping.
Hydrate the mushrooms in hot water, for about 20 minutes. Save the remaining liquid and set aside. Blot dry the mushrooms and dice.
For the marinade: Whisk together 1 1/2 tablespoons corn starch, 2 tablespoons soy sauce, sesame oil, salt, Chinese five spice. Mix into the meat and let sit at least 20 minutes.
For the slurry: Whisk together the remaining cornstarch, soy sauce, water from mushrooms, water, chili paste and wine.
Prepare a hot wok with the peanut oil.
In the wok, add the peppercorns, ginger, garlic, stir briefly. Add the marinated meat and stir fry until brown. Stir in the tofu and mushrooms. Slowly pour in the slurry, so as not to create lumps, continue to stir fry until desired thickness.
Serve over rice with green onions as garnish.
thespicehouse.com
More About This Recipe
If Chinese cooking wine is not available, sake will do. It is important to have everything ready. Once the oil in the wok is hot, be prepared to move fast.
Frequently Asked Questions
What is Mapo Tofu?
Mapo Tofu is a classic Sichuan dish of soft tofu and seasoned ground meat in a spicy, savory sauce. It is known for the numbing spice from Sichuan peppercorns and a bold chili flavor. The recipe often includes mushrooms, garlic, ginger and a cornstarch slurry to thicken the sauce.
Which type of tofu should I use?
Use soft or medium tofu. Soft gives the silkier, traditional texture while medium holds up a little better during stirring. Drain and dice the tofu gently and add it near the end to avoid breaking it apart.
How do I keep the tofu from breaking apart?
Handle tofu gently and add it after the meat and aromatics are cooked. Stir slowly and avoid vigorous tossing. Use medium tofu if you need more firmness. A short simmer in the slurry is enough to heat and coat the tofu without falling apart.
How can I make Mapo Tofu vegetarian or vegan?
Replace ground meat with diced mushrooms, crumbled firm tofu, or plant-based ground meat. Use a vegan soy sauce and skip sesame oil if concerned about cross contamination. Substitute cooking wine with sake or vegetable broth. The cornstarch slurry and seasonings stay the same.
What are Sichuan peppercorns and how should I use them?
Sichuan peppercorns are not hot like chili. They create a tingly, numbing sensation and bright citrus notes. Toast them in a dry skillet until fragrant and popping, then add to the hot oil with garlic and ginger for best flavor. Adjust amount to taste because the numbing effect can be strong.
What can I substitute for wood ear mushrooms and Chinese cooking wine?
If you do not have wood ear mushrooms, use rehydrated shiitake or cremini mushrooms for texture and umami. If you do not have Chinese cooking wine, use sake or a splash of dry sherry. If you need a nonalcoholic option, use a bit of mushroom soaking liquid or low-sodium vegetable broth.
How should I store and reheat leftovers?
Cool leftovers to room temperature, then refrigerate in a covered container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals. Add fresh green onion just before serving.
What is Mapo Tofu?
Mapo Tofu is a classic Sichuan dish of soft tofu and seasoned ground meat in a spicy, savory sauce. It is known for the numbing spice from Sichuan peppercorns and a bold chili flavor. The recipe often includes mushrooms, garlic, ginger and a cornstarch slurry to thicken the sauce.
Which type of tofu should I use?
Use soft or medium tofu. Soft gives the silkier, traditional texture while medium holds up a little better during stirring. Drain and dice the tofu gently and add it near the end to avoid breaking it apart.
How do I keep the tofu from breaking apart?
Handle tofu gently and add it after the meat and aromatics are cooked. Stir slowly and avoid vigorous tossing. Use medium tofu if you need more firmness. A short simmer in the slurry is enough to heat and coat the tofu without falling apart.
How can I make Mapo Tofu vegetarian or vegan?
Replace ground meat with diced mushrooms, crumbled firm tofu, or plant-based ground meat. Use a vegan soy sauce and skip sesame oil if concerned about cross contamination. Substitute cooking wine with sake or vegetable broth. The cornstarch slurry and seasonings stay the same.
What are Sichuan peppercorns and how should I use them?
Sichuan peppercorns are not hot like chili. They create a tingly, numbing sensation and bright citrus notes. Toast them in a dry skillet until fragrant and popping, then add to the hot oil with garlic and ginger for best flavor. Adjust amount to taste because the numbing effect can be strong.
What can I substitute for wood ear mushrooms and Chinese cooking wine?
If you do not have wood ear mushrooms, use rehydrated shiitake or cremini mushrooms for texture and umami. If you do not have Chinese cooking wine, use sake or a splash of dry sherry. If you need a nonalcoholic option, use a bit of mushroom soaking liquid or low-sodium vegetable broth.
How should I store and reheat leftovers?
Cool leftovers to room temperature, then refrigerate in a covered container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals. Add fresh green onion just before serving.
Comments