Mapo Tofu - signature Chinese food

Authentic recipe from a Chinese friend

The first time I had a Sichuan peppercorn in my mouth, I remember I was fumbling for words for at least 15 minutes to describe how it tasted. I was absolutely unfamiliar with the taste of fresh Sichuan pepper, for all I knew until then was that peppers are described hot, spicy and just 'peppery'. Sichuan is a brand in Chinese cuisine. The slightly lemony, fresh, tongue numbing and tingly taste of the pepper is one-of-a-kind and appetizing.

Two years back, a dear Chinese friend of mine cooked this dish for me when I asked her for some authentic food from her region. She told me that 'Mapo Tofu' literally translates to 'Hot Old Lady Tofu' for its characteristic piquancy. The dish is specifically made with a soft Tofu variety also called 'Silken Tofu' and just melts in your mouth. You can easily find fresh soft tofu in Asian stores in the market. I learnt the recipe from my friend and constantly make it when I am in the mood for Tofu. I am sure there are plenty of other recipes that might vary from my version but this if from a real Chinese kitchen, so I can say it is quite original and might be unique!

Try out this aromatic and simple authentic Sichuan Food.

THE RECIPE

Category: Lunch / Dinner

Style: Chinese

Servings: 2

Ingredients:

 - 2 tablespoon vegetable oil or chili oil

 - 1 tablespoon garlic, minced

 - 1/2 cup white scallions, chopped

 - 2 tablespoons sichuan chili fermented bean paste (see end for notes)

 - 1 teaspoon sichuan peppercorn, grounded (optional)

 - 1 tablespoon cornstarch, mixed with 1/2 cup of water

 - 1/2 cup green scallions, chopped

 - 250 grams soft Tofu, cut into cubes

 - 1.5 cups water

 - salt to taste

Instructions:

1. Heat up oil in a deep-pan or wok. Add the garlic and white scallions and saute for about 1 minute.

2. Add in the Sichuan chili fermented bean paste and stir.

3. To this, add the corn starch mixed with water slurry and freshly ground Sichuan peppercorns. Fry for about 2 minutes.

4. Pour 1.5 cups of water to this and stir till a fragrant, slightly thick sauce is formed.

5. Carefully slide in the Tofu and stir to cover the tofu well with the sauce. Let cook for about 30 seconds.

6. Sprinkle with green scallions and remove the pan from the heat.

7. Serve immediately with a steaming bowl of rice.

Notes:

 - You can find the Sichuan fermented black bean paste (aka Doubanjiang) in most Asian stores in small packets or bottles. See picture for reference. The brand and paste can vary depending on your location.

 - Always adjust the salt in the end because the salt content in the paste might also vary with the brands. Test it before serving.

 - You can also add  minced fermented black beans to this recipe. This is a variation I found in some online recipe. My friend, however, did not suggest it!

Happy Eating! :)