Spicy Sichuan Style Mapo Tofu Delight

Spicy Sichuan Style Mapo Tofu Delight is a classic dish from the Sichuan province of China. Known for its fiery heat and rich flavor, this dish has captivated the taste buds of food lovers worldwide. The name “Mapo” translates to “pockmarked grandma,” named after the chef who popularized it. This dish features soft tofu in a savory, spicy sauce made from fermented broad bean paste (known as Doubanjiang), chili oil, and ground pork. It’s often garnished with green onions and sesame seeds, providing a burst of color and aroma.

• For the Sauce:
• 2 tablespoons Doubanjiang (fermented broad bean paste)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 teaspoon Sichuan peppercorns
• 1/4 cup chicken broth or water
• 1/4 cup vegetable oil
• 1 tablespoon cornstarch mixed with 1 tablespoon water

• For the Tofu:
• 1 block firm tofu (about 16 ounces)
• Salt to taste

• For the Meat:
• 6 ounces ground pork
• 1/2 teaspoon salt
• 1/2 teaspoon light soy sauce
• 1/4 teaspoon white pepper
• 1/4 teaspoon Sichuan peppercorns
• 1 tablespoon vegetable oil

• Garnishes:
• Green onions, chopped
• Sesame seeds
• Chili oil (optional)

• Prepare the Tofu:
• Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander lined with paper towels and press gently to remove excess moisture. Set aside.

• Cook the Ground Pork:
• In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking up any clumps with a spatula. Once the pork is cooked through, add 1/2 teaspoon salt, 1/2 teaspoon light soy sauce, 1/4 teaspoon white pepper, and 1/4 teaspoon Sichuan peppercorns. Stir-fry for another minute to combine the flavors. Remove the pork from the wok and set aside.

• Making the Sauce:
• Heat the remaining 3 tablespoons of vegetable oil in the same wok over medium heat. Add 2 tablespoons of Doubanjiang and stir-fry for about 1 minute until fragrant. Be careful, as the oil may splatter. Add 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine or dry sherry, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, and 1/4 teaspoon of Sichuan peppercorns. Stir well to combine.
• Pour in 1/4 cup of chicken broth or water and bring the mixture to a simmer. Let it cook for about 2-3 minutes to allow the flavors to meld together.
• Add the prepared tofu cubes to the sauce, being gentle to avoid breaking them. Cook for another 2-3 minutes, allowing the tofu to absorb the flavors of the sauce. Stir in the cornstarch mixture to thicken the sauce. Continue cooking until the sauce thickens to your desired consistency.
• Return the cooked ground pork to the wok and stir everything together. Taste and adjust seasoning if necessary.

• Transfer the Spicy Sichuan Style Mapo Tofu to a serving plate. Garnish with chopped green onions and sesame seeds. For an extra kick, drizzle some chili oil over the top.
• Serve immediately with steamed rice or noodles for a complete meal.

• If you prefer a milder version, reduce the amount of Doubanjiang and Sichuan peppercorns. You can also use vegetarian substitutes like tempeh or seitan instead of tofu and ground pork.
• To enhance the flavor, consider adding ingredients like minced garlic, ginger, or diced vegetables such as bell peppers or mushrooms.
• For a richer texture, you can add a small amount of potato starch or arrowroot powder to the cornstarch mixture when thickening the sauce.

Per serving (assuming 4 servings):

• Calories: 350 kcal
• Total Fat: 25 g
• Saturated Fat: 5 g
• Cholesterol: 60 mg
• Sodium: 800 mg
• Total Carbohydrates: 10 g
• Dietary Fiber: 2 g
• Sugars: 4 g
• Protein: 15 g

Spicy Sichuan Style Mapo Tofu Delight is not just a dish; it’s an experience. The perfect balance of heat, umami, and texture makes it a standout among Chinese dishes. Whether you’re a seasoned Sichuan cuisine enthusiast or new to the world of spicy foods, this recipe will surely leave you craving more. Enjoy the fiery delight that is Mapo Tofu!