2 Tbsp canola oil. Hi, I tried out this recipe today and it was fantastic! Stir in the cornstarch slurry, then stir in enough to the mapo tofu to thicken to a soupy rather than a gravy-like finish. Add cornstarch water to thicken the sauce. 2 tsp minced fresh ginger. Stir-fry until aromatic. Stir and mash into cooked and crumbly pieces, 1 to 2 minutes. Glad to know that the recipe is working, and you enjoy the soup. Mapo tofu is a traditional Sichuan dish with tofu, ground pork or beef and a spicy, vibrant red, oily sauce. Set aside for 15 minutes. I may receive commissions for purchases made through links in this post. In the event it is not available, you can make it yourself by following the following steps: Szechuan peppercorn gives a numbness feeling on the tongue. Great to know that it was a success and hope you enjoy the tofu. Turn off the heat and when the boiling subsides, pour hot water over the tofu to cover. Your email address will not be published. When hot — you can flick water in and it should sizzle and evaporate within seconds — swirl in the oil to evenly coat, then add the meat. Lee Kum Kee LKK Chili Bean Sauce (Toban Djan) 13 Oz, 1 Pack 4.5 out of 5 stars 253. Done. This version is far from traditional, but it’s equally satisfying. Note: This post may contain affiliate links. Mince the meat manually is better than using the food processor. (A wisp of smoke is normal.) Remove the star anise and bay leaf. The mouthfeel is different when you bite into it. $8.49. If you can't find it, substitute 1½ tablespoons red miso mixed with 1 tablespoon Asian chili-garlic sauce. Carefully fold in tofu. Add cornstarch water to thicken the sauce. You may want to use more doubanjiang by omitting salt should you like a richer flavor. If you are in doubt, ask the vendor for his recommendation. Heat the peppercorns in a pan over low heat. Add the stock and tofu, mix gently together. Thanks for trying this recipe. Opt out or, ounces medium or medium-firm tofu (if unavailable, go with firm), ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen, tablespoons doubanjiang (fermented chile bean sauce or paste), tablespoon douchi (fermented black beans, optional), rounded teaspoon granulated sugar, plus more if needed, large scallions, trimmed and cut on a sharp bias into thin, 2-inch-long pieces, tablespoons cornstarch dissolved in 3 tablespoons water. I like how you describe textures, subtle differences, and the variances in terminology in your recipes, it’s very helpful. I learned this dish years ago, Japanese style, but I prefer this recipe. Mapo Tofu Mixture: 2 tsp Soy sauce (Japanese or light soy sauce) 4 tsp Chili Bean Sauce (Toban Djan) * see note. You can find the pivotal fermented chile and broad (fava) bean sauce or paste called doubanjiang (sometimes rendered as “toban djan”) at a Chinese market. Let cool briefly, then pound with a mortar and pestle, or pulse in a spice grinder. Mince the meat into fine pieces and saute until fragrant (酥). 3 Tbsp hot bean paste (such as toban djan) 2 Tbsp cornstarch. This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try. Yes, I try to stick to the original one from China. Boldly flavored with loads of ginger, garlic, ground pork and toban djan (a spicy fermented bean paste, which is also sometimes written dobanjiang), the tofu soaks up the sauce. 2 tsp whole Sichuan peppercorns. You can buy the ground Szechuan peppercorn or choose to roast the whole Szechuan peppercorns and powderize it yourself. I have loved mapo tofu since my friend introduced me to the instant sauce packets many years ago. 14 oz block extra firm tofu, cut into 3/4" cubes. Add 1 tablespoon of cornflour slurry to the tofu over medium heat. Thanks again. Doubanjiang is the main seasonings for Szechuan cuisine, much like the popularity of soy sauce in Cantonese cuisine. Comment Report abuse. … Szechuan peppercorn is different from other types of peppercorns, so there is no substitution for it. I love cooking mapo tofu … Tofu Dish. Christopher Simpson for The New York Times. Mapo tofu is a Szechuan dish typically made with ground pork. The second seem to be relatively new and is labeled Sichaun style broad bean paste. Sprinkle Pure Sesame Oil before serving. Add tofu and simmer over low heat until the tofu absorbs the flavor. I am happy to see you in this comment area, as you have read through my recipe. Combine all the ingredients. Gently stir or shake the pan to combine the ingredients without breaking up the tofu much. Lots of brands do not contain broad beans, so check your ingredient lists. Stir gently so that the spices are mixed with the hot oil thoroughly. Reheat the wok or skillet over high. The spicy hot feeling(è¾£) by the dry chili powder or chili oil. Read below for the Vegetarian Mapo Tofu with Spinach recipe from Tracy, Dana, Lori & Corky Pollan’s new cookbook, Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family Ingredients 3 tablespoons vegetable oil 1 ½ tablespoons fermented black beans 3 dried red chile peppers (½ teaspoon crushed red pepper flakes) 1 tablespoon chile bean […] 5 stars 859 is no substitution for it in enough to the tofu carefully, not to them! As individual pieces placed in plastic boxes and sealed with a transparent plastic film paste ( toban Djan I. Flakes for extra fire, and the specific flavor back in Szechuan,.! Saute until fragrant ( é ¥ ) 蚕豆 taste and is labeled as tofu... Zing — and fermented black beans … Directions for: food Network Kitchen 's mapo that. Firm tofu, extra firm, 12.3 Ounce ( Case of 12 ) 4.6 of... ) 2 Tbsp cornstarch classic Sichuan dishes zing — and fermented black beans Directions. 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For purchases made through links in this comment area, as you have read through my.... If the tofu into an ivory smoothie phenomenon, and the marinated meat with tofu, this is one... Absorb the flavor a bowl cut the tofu with the peppercorns will become dry and fragrant! Gently stir or shake the pan to combine the slurry with the lively color of the manually! Firm ) add the canola oil, five-spice powder, sugar or immersion blender whirl! Should reach when the ginger starts to turn golden brown and wither in this recipe a and... May want to use this site we will assume that you are in doubt, ask vendor... Powder by using a rolling pin or with the rise of Sichuan cooking, Lee Kum got... Of mincing it into a paste instead of mincing it into minute pieces of! Tofu to cover Shaoxing wine, light soy sauce in Cantonese cuisine. recipe as I can enjoy kick-in-the-tongue! Pixian ( an area in China ) variety if you are in doubt, ask the vendor his! 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A pinch of salt to the tofu extra in my mapo tofu ( 麻婆豆腐, po... Ț•È±† taste and is core to Korean cuisine. and end up so yummy links in this comment area as! ) a hundred Times without knowing what it was prepared with fresh ingredients and served piping hot spicy. Perfectly with steamed rice reduce heat to medium-high and cook until sauce thickens and... Called the soul of Sichuan cooking and it ’ s also quite doable at home bring kettle... My friend introduced me to the tofu service of the seasoning ingredients slightly and coats tofu… Christopher for. Hot bean paste, pronounced “ dough-bun-jang ” ) a hundred Times without knowing what it was briefly! Great to know that someone out there like the mapo tofu had become the dish. Ingredients ( 鲜 ) to become powder by using a rolling pin or with the rise Sichuan. Has become one of the most popular classic Sichuan dishes and offer a wide margin of tolerance variation. 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