Mapo Tofu

Name: Mapo Tofu
Total time: 30 min
Yield: 3
Cuisine: Sichuan
Ingredients: 1 block Silken tofu, cubed; 150 g Ground pork; 1.5 tbsp Doubanjiang (fermented chili-bean paste); 1 tbsp Fermented black beans; 1 tsp Sichuan peppercorns, ground; 1 tbsp Garlic and ginger, minced; 240 ml Chicken stock; to finish Cornstarch slurry, scallion

Silken tofu in a numbing, chili-red Sichuan sauce with minced pork and fermented bean paste.

المصدر

الوصفة من Sichuan tradition · 🏺 تقليدي

Sichuan · Chengdu / 四川·成都 — A classic Sichuan dish traditionally traced to a 19th-century Chengdu eatery run by a pockmarked woman ('mápó'); it is defined by doubanjiang chili-bean paste and the numbing tingle of Sichuan pepper (málà).

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Takes Two Eggs foodiechina888 Chef David Kuo

⏱ 30 دقيقة🍽 3 حصة🔥 350 سعرة🇨🇳 الصين🌶️🌶️

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Gently slide the tofu cubes into lightly salted hot water to warm and firm them while you build the sauce.
Brown the pork in oil until crisp at the edges, then push it aside and fry the doubanjiang until the oil turns red.
Add garlic, ginger and black beans and stir until fragrant.
Pour in the stock and bring to a simmer.
Drain and add the tofu, nudging rather than stirring so it doesn't break, and simmer a few minutes.
Thicken with cornstarch slurry, shower with ground Sichuan pepper and scallion, and serve over rice.

💡 نصائح

The bloomed chili-bean paste is the whole dish — fry it patiently until the oil reddens.
Nudge, don't stir, once the tofu is in.
Freshly ground Sichuan peppercorn on top gives the signature tingle.