Mapo tofu
Silken tofu with minced meat in a red sauce of spicy bean paste and Sichuan pepper, which numbs the tongue. It’s Chengdu’s most famous dish.
Ingredients
- 500 g silken or soft tofu
- 150 g minced beef or pork
- 2 tablespoons of doubanjiang (spicy bean paste)
- 1 tablespoon of fermented black beans (optional)
- 2 garlic cloves and 1 piece of ginger
- 1 teaspoon of ground Sichuan pepper
- 200 ml stock
- 1 tablespoon of cornflour
- Spring onion and oil
How to make it at home
- Cut the tofu into cubes and blanch it for 1 minute in salted water to firm it up.
- Stir-fry the meat in oil until crisp.
- Add the doubanjiang, black beans, garlic and ginger and fry until the oil turns red.
- Add the stock and tofu and cook for 5 minutes, shaking the pan rather than stirring.
- Thicken with cornflour dissolved in water and finish with Sichuan pepper and spring onion. Serve with rice.
The trick: Toast and grind the Sichuan pepper just before using: it tingles more.