Mapo Tofu

Mapo Tofu (麻婆豆腐) is a classic Sichuan dish, and our most requested recipe. It's spicy and zingy with a deep earthy sauce made from doubanjiang (Pixian chilii bean paste), fermented black beans, and chili oil. You can make this dish vegan by omitting the meat or subbing with chopped up mushrooms. This is ultra comfort food, and relatively healthy too, with plenty of protein and fermented ingredients.

Chen Yu Chao, the maker of our Su Chili Crisp, provided this family recipe—his grandmother lived in the Sichuan province before emigrating to Taiwan in the 1940s. This version is especially convenient. It calls for our bottled chili crisp, saving a lot of work (and clean up). Normally, I'd caution against using pre-made chili crisp, but ours is additive free and made very fresh. Even as a seasoned Chinese cook, I admit it's better than anything I could make myself, even with considerable effort. Su chili crisp also doesn't have any added salt or sugar, so you can easily adjust the spice level without affecting the saltiness or sweetness of the dish.

Serve with steamed rice and a simple green vegetable, like stir fried pea tips with garlic or blanched chinese broccoli with soy paste.

Mapo Tofu
麻婆豆腐

Recipe by Chen Yu Chao of Su Spicy Oil
Serves: Serves 2 as a main or 4 if presenting with a few other dishes.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Tofu:

• 600g / 21oz, medium firm tofu
• 1/2 teaspoon salt

Sauce:

• 2 tablespoons Su Chili Crisp Mala 
• 2 tablespoons vegetable oil, or Peanut Oil
• 1 teaspoon ginger, minced
• 100g / 3.5oz minced pork (not too lean), or chopped mushrooms for a vegan version
• 2 tablespoons Pixian chilli bean paste (doubanjiang)
• 1 tablespoon Fermented Black Beans
• 2 cups water or stock
• Starch & Water Mixture #1: 1 tbsp corn starch, mixed with 2 tbsp water
• Starch & Water Mixture #2: 1 tbsp corn starch, mixed with 1 tbsp water

Garnish:

• 1-2 stalks of scallion, thinly sliced on the bias

Instructions

1. Cut the tofu into 1-inch cubes. Place the tofu into a saucepan and cover with cold water, then add salt. Bring to a boil. After 2 minutes, turn off the heat, drain the tofu, and set aside. This step sets the texture of the tofu.
2. Heat the oil in a wok until the oil is shimmering. Sizzle ginger for a few seconds, then stir fry the pork or mushrooms until it is brown and crispy. The meat will initially release a good amount of water—let that moisture cook off, then the pork will begin to crisp up.
3. Add Su Chili Crisp, doubanjiang, and fermented black beans. Stir fry until aromatic.
4. Add the water or stock to the wok and bring to a boil. Slide in the drained tofu. Leave to simmer, uncovered, until the volume of the liquid reduces by half. 
5. Add starch & water mixture #1 into the wok. Simmer for 10 seconds. 
6. Add starch & water mixture #2 into the wok. Simmer until the sauce is thickened.
7. Turn the mapo tofu out into a serving dish, then garnish with scallion.