Mapo Tofummus Recipe on Food52 (2024)

FAQs

What is special about mapo tofu? ›

The classic recipe is made with simmered silken tofu flavored with ground pork or beef, fermented bean paste (douban and douchi), chili oil, and Sichuan peppercorns. The dish is spicy, aromatic, deeply flavorful, and has a unique numbing character imparted from the Sichuan peppercorns.

What goes well with Mapo Tofu? Mapo Tofu is the perfect complement to freshly steamed rice! Because of its rich flavor, milder side dishes like Stir Fried Bok Choy, Fish Omelette, or Honey Walnut Shrimp are great for rounding out your meal.

Mapo Tofu is traditionally served with steamed rice, and it can be customized to suit different dietary restrictions, such as vegetarian or gluten-free. 1. In a wok or large, deep skillet, heat the vegetable oil over high heat on the gas stove until shimmering.

Make the Sauce: Combine chicken broth, soy sauce, chili garlic sauce, black bean garlic sauce, cornstarch, and Sichuan peppercorns in a bowl; whisk to combine and set aside. Make the Ma Po Tofu: Heat a wok over high heat until hot. Add oil, swirling to coat sides.

I recommend using firm or extra firm tofu – I like my tofu to maintain its shape while cooking in the Mapo Tofu. If you prefer a softer texture, go with silken or soft tofu. Note that the tofu will likely fall apart. Medium tofu is a great compromise if you want a tofu that is softer but holds up in the Mapo Tofu.

Vegetarian Mapo Tofu. This meat-free version of a popular Sichuan dish boasts tender tofu draped in a savory, mouth-numbing sauce. The characteristic tongue-tingling comes from Sichuan peppercorns.

Korean mapo tofu is definitely milder than authentic Chinese mapo tofu. To add a sharper kick of spice, I like to stir in slices of long red hot pepper. They also give the dish a nice pop of color. Alternatively, you could add a couple whole dried chili peppers.

Mapo tofu is a popular Chinese tofu dish from the Sichuan Province. It's fragrant, savory, numbing, and addictively spicy! This spicy tofu dish takes less than 30 minutes to make and is incredible over rice or as a side dish. Our version has been adapted so that it's mild to medium in spiciness.

Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper.

Add tofu and carefully fold in, being careful not to break it up too much. Stir in chili oil and half of scallions and simmer for 30 seconds longer. Transfer immediately to a serving bowl and sprinkle with remaining scallions and toasted ground Sichuan pepper. Serve immediately with white rice.

What kind of meat is in mapo tofu? ›

Ground beef is traditional, but many cooks choose pork; you can also try lamb, turkey thigh or a plant-based meat alternatives. Add chile flakes for extra fire, and balance mapo's intensity with rice and steamed or stir-fried broccoli.

Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular dishes from Sichuan cuisine. The tofu pieces are braised in a rich spicy, and savory sauce along with fresh garlic and scallions, with a small amount of ground pork to enhance the flavor. The dish is so appetizing and it goes perfectly with steamed rice.

Doubanjiang substitutes

If you can't get hold of doubanjiang, Thai chilli sauce sambal oelek has a similar spicy flavour, and you could also try gochujang or toban djan mixed with red chilli flakes to increase the spiciness.

Mapo tofu is sometimes translated as “pockmarked old woman's bean curd.” (In Chinese, “ma” refers to pockmarks, and “po” can refer to an older woman.)

In Japan, the dish was introduced and popularized by the Chinese-Japanese chef Chen Kenmin. His son, Chen Kenichi, made it more popular as it was one of his trademark dishes on the television program Iron Chef.

It is much less spicy than the Chinese original and has a sweeter and more mellow flavor due to the use of Japanese ingredients like miso and mirin. What is the history of Mabo Dofu in Japan? Like many dishes of Sichuan origin, Mapo Tofu was first popularized in Japan by Chen Kenmin.

A traditional Sichuan dish, mapo tofu is made with simmered medium-firm silken tofu flavored with fermented bean paste, beef, plenty of red-hot roasted chili oil, and a handful of Sichuan peppercorns.

Mapo tofu tastes like the ultimate blend of umami sweet heat. It might sound impossible because umami creates a rich, savory flavor, but the zing is real. The umami flavors of the scallions and garlic are amplified into a sweet heat from the chili peppers and garlic. Umami is a savory quality of your food.