Recipe by Abby Falck
When I started making homemade Mapo Tofu, what surprised me most was how quick and easy it is! Wilt some greens in towards the end for a one-dish meal. This mostly-authentic recipe is based on the Mapo Tofu recipe at Rasamalaysia.com, adjusted for taste and what I can find at the local Asian grocery store. It makes a pretty spicy dish. To moderate the heat, replace some or all of the chili oil with vegetable oil. I LOVE Szechuan peppercorns, so I use a lot of them. Use less if you like.
- 1 garlic clove, minced
- 1⁄4 lb ground pork (optional) or 1⁄4 lb ground chicken (optional)
- 2 tablespoons spicy bean paste
- 2 teaspoons chili powder
- 2 teaspoons light soy sauce
- 12 1⁄3 ounces silken tofu (preferably firm or extra-firm)
- 2 tablespoons vegetable oil
- 1 tablespoon chili oil
- 1 tablespoon black bean garlic sauce
- 1 leek, ends trimmed, sliced and rinsed
- 1⁄2 cup low sodium chicken broth or 1⁄2 cup vegetable broth
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2-2 tablespoons szechuan peppercorns, ground
Directions See How It's Made
- Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
- Cut the tofu into 1/2 to 3/4-inch cubes.
- Heat a wok or large skillet over high heat and add the vegetable and chili oil.
- When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
- Add the leek and cook for an additional 2-3 minutes.
- Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
- Lower the heat and simmer for 3-4 minutes.
- Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
- Serve hot over white rice.