Mapo tofu is arguably the most famous recipe from Sichuan province, this hot and spicy tofu and ground pork cooked in dou ban jiang (chili bean sauce) is sure to be a winner whenever it is served. To cook a mapo tofu, you will need to find a bottle of dou ban jiang in your Asian supermarket. I use the one from Lee Kum Kee since that is what my supermarket carries, you can use other brands. There are two other key ingredients that can be added into a mapo tofu, the first one is Sichuan peppercorns (Indonesian: andaliman/merica Batak), the other one is salted black bean sauce, the later is arguably less important than the first one. If you only have dou ban jiang, you can still whip out a pretty decent mapo tofu, though it will lack a certain oomph.
- 2 tablespoon oil
- 3 cloves garlic, minced
- 2 teaspoon salted black bean sauce
- 150 gram ground pork
- 2 tablespoon dou ban jiang/chili bean sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon Sichuan peppercorns (Indonesian: andaliman/merica batak)
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 cup water
- 450 gram silken tofu, cut into cubes
- 2 scallions, cut into 1 cm lengths
- 1 tablespoon corn starch + 2 tablespoon water
- Heat oil in a wok on high heat. Sauté garlic and salted black bean sauce until fragrant, about 3 minutes.
- Add pork and stir until no longer pink. Add dou ban jiang and mix well. Add Shaoxing wine and cook until you can smell the alcohol, about 30 seconds.
- Add Sichuan peppercorns, soy sauce, sesame oil, and water and bring to a boil.
- Add tofu cubes and simmer for 3 minutes.
- Add the scallions, and mix well. Pour the corn starch solution to thicken the sauce. Turn off heat and serve immediately.