Authentic Mapo Tofu Recipe
About This Recipe
Authentic Mapo Tofu Recipe
| Category | Ingredients & Quantities |
|---|---|
| Main Ingredients | Firm Tofu 400g (cut into 1.5cm cubes)<br>Ground Beef 50g (with fat) |
| Essential Seasonings | Sichuan Broad Bean Paste 1.5 tbsp (≈20g, minced)<br>Diced Chilies 10g (dried red chilies + Sichuan peppercorns, fried and chopped)<br>Sichuan Pepper Powder 5g (sprinkle at end) |
| Accompaniments | Minced Garlic 10g, Grated Ginger 5g, Fermented Black Beans 5g (chopped), Scallions/Cilantro a bit |
| Seasoning | Salt 2g, Sugar 3g, Soy Sauce 5ml, Shaoxing Wine 5ml, Chicken Essence 1g (optional) |
| Others | Water Starch (starch:water=1:5, used in 3 stages), Broth/Water 200ml, Peanut Oil + Lard (mixed for aroma) |
Key Tips:
Use firm tofu to prevent breaking; soft tofu requires longer blanching.
Diced Chilies: Blend dried red chilies and Sichuan peppercorns (2:1 ratio), fry until fragrant, then chop.
Reference Video
Detailed Steps
Blanch Tofu
Cut tofu into cubes, add salt + soy sauce to boiling water, cook until near boiling (1 min), drain.
→ Purpose: Remove beany taste, firm tofu, add base flavor.
Fry Base Ingredients & Meat
Heat oil (peanut + lard), cook ground beef until golden; push to side, add Sichuan paste, fermented beans, ginger/garlic, 1/3 diced chilies, fry to red oil; mix with meat, add Shaoxing wine.
Simmer
Add broth, season with sugar, soy sauce, salt (careful, paste is salty); gently add tofu, simmer 5 mins, stir gently.
Triple Thickening (Core Technique)
Stage Starch Consistency Steps Purpose 1st Thin Pour along pot edge, stir medium heat Lock moisture, smooth tofu 2nd Medium Off-heat add, stir, then return to heat for 10s Tighten broth, enhance adhesion 3rd Thick Off-heat add, stir, let rest 20s Full coating, prevent "sweating" Finish
Sprinkle remaining chilies, pepper powder, scallions; pour hot oil (180°C) to release aroma.
Key Techniques
Triple Thickening Principle: Gradually increase starch concentration to lock moisture from tofu cells.
Off-Heat Thickening: Prevent lumps by adding starch while off-heat.
Diced Chilies Substitute: Use Sichuan pepper oil + chili powder (weaker flavor).
Skip Blanching: For low-beany tofu, skip blanching but reduce stirring and add 2 mins cooking time.
Classic Saying: "Spicy, Hot, Aromatic, Crispy, Soft, Fresh, and Lively"—hot oil finishing is the soul.
Time & Difficulty Overview
| Dimension | Details |
|---|---|
| Difficulty | ★★★☆ (Moderate-High)<br>Requires mastering diced chili prep, triple thickening, and heat control. |
| Prep Time | ~15 mins<br>- Tofu blanching: 5 mins<br>- Diced chilies: 8 mins<br>- Meat/ingredients: 5 mins. |
| Cooking Time | ~12 mins<br>- Fry base: 3 mins<br>- Simmer: 5 mins<br>- Thickening: 4 mins (incl. off-heat). |
| Total Time | ~27 mins (excluding shopping). |
Challenges & Time-Saving Hacks
| Challenge | Solution |
|---|---|
| Burnt Diced Chilies | Use 2:1 dried chilies + Sichuan peppercorns, fry until lightly browned (10s), cool before chopping. |
| Tofu Breakage | Blanch with salt + soy sauce; stir gently; off-heat before thickening. |
| Tripled Thickening Clutter | Pre-mix 3 starch solutions (thin → medium → thick) in small bowls. |
| Too Time-Consuming | Shortcut: Skip diced chilies → use pepper + chili powder; skip blanching → add 2 mins cooking. |
Summary & Suggestions
Beginner-Friendly: Skip diced chilies, use pre-made pepper + chili powder, total time 20 mins.
Flavor-Purist: Follow triple thickening and diced chilies, reserve 30 mins.
Tool Optimization: Use deep non-stick pan to reduce breaking; multitask blanching + frying (save 5 mins).
Mnemonic: "Blanch, Off-Heat, Oil Finish"—blanch for structure, off-heat thickening, hot oil for aroma.
Recommended Kitchen Tools
Craft Wok Traditional Hand Hammered Chinese Carbon Steel Wok with Wooden and Steel Helper Handle (14 Inch, Round Bottom Pow Wok Pan) / 731W88
Dry-fried beef noodles, Kung Pao chicken, quick-fried kidney (classic dishes relying on "wok hei"). Pan-fried fish, tofu (hot pan cold oil method prevents skin breaking).
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Sichuan Pixian Broad Bean Paste with Red Chili Oil - 17.6 oz (500g) | Hong You Dou Ban
Mapo Tofu seasonings
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