I cannot stress this enough! Everyone’s spiciness tolerance is different, so make sure to taste as you cook and get the level that is perfect for you. When mixing the ingredients, scoop under the tofu instead going through it so they stay in tact. Be gentle when working with bean curd.This is always the trick for a deeper flavor in any savory dish. Swap the water out for a chicken and pork stock.But if it’s not available, then you can mix together black bean paste and add spiciness with a chili oil or chili flakes.
Ideally this ingredient isn’t substituted in the recipe because it offers a deep flavor that is a signature Sichuan taste. What can I substitute for the chili bean paste (doubanjiang)? Garnish with chopped spring onions and serve hot as is! FAQs Mix the corn starch slurry until combined, then add 1/3 of it and stir through. Scoop the bean curd carefully so it is mostly covered by the sauce, then let it simmer for 5 minutes on medium heat. Mix until well combined, then slide the tofu in. Pour the water into the wok and add the sugar, 1 tsp salt and dark soy sauce. Make sure to taste as you go and add to preference. Note: The amount of peppercorn and chili mix you add will affect how spicy this Mapo Tofu will get. Add the mince in to cook for 2 minutes.Īdd the chili bean paste, pickled ginger and pickled chili and stir fry for 1 minute, then add 1 tsp of the peppercorn and chili mix and stir until combined. Pour oil into the wok and turn the heat to high. Scoop the aromatics out and put them on a chopping board.įinely chop the green peppercorn and dried chili mix, then set aside for later. Turn the heat to low, then pour the peppercorns and dried chili in for 10 seconds. Heat up a wok on medium heat and add 2 tbsp oil. Hammer at the meat with a cleaver until it resembles mince.įinely chop the pickled ginger, pickled chili and spring onions. Cook for 2-3 minutes to remove the excess liquid.ĭrain the tofu in a colander as you work on the other ingredients. Note: If you’re using a softer tofu, be very gentle to avoid any unnecessary breaking.īring a wok of water to a boil with the 1 tsp salt and slide the bean curd cubes in. Start by cubing the tofu into cubes roughly 2cm (0.8″) thick. The pickled items come in jars while the dried aromatics are generally sold in sealed plastic bags.
We opted for one that said ‘Regular Firm’. Keep an eye out for the labelling to indicate how firm the tofu is. You can purchase bean curd from Asian supermarkets in the fridge section. That way, it was still delicate to eat but had enough structure to hold its shape when cooked. So let this weekend be the one where you try my brother’s homemade recipe! Which Tofu Do I Use?įor this Mapo Tofu with Pork Mince recipe, we used a tofu that was halfway between soft silken bean curd and a firm one. The miracle in the sauce is how the spices are simmered until deeply absorbed into the tofu. Our recipe uses a signature ingredient, doubanjian, or what we like to call ‘chili bean paste’. It’s incredibly earthy and its umami levels are simply beyond imagination. If you’ve been following my Instagram stories, you’ll know this recipe is my brother’s version: Topped over steaming hot rice, you’ll have a thick, silky smooth sauce with plump, fall apart bean curd that is absolutely life changing. It may be just as comforting and homey as Grandma’s Tomato Tofu With Minced Pork, but the flavor profile is beyond this world. If you’ve ever been fortunate enough to come across Sichuan cuisine, chances are it was the internationally famous Mapo Tofu that you first encountered.
Load it up on your hot rice and immediately feel at home! A Sichuan comfort food Silky bean curd is simmered in a spicy bean sauce and infused with a homemade chili mix for the most comforting dish. Mapo Tofu with Pork Mince is the ultimate Sichuan soul food.