Sichuan-Style Spicy Mapo Tofu Recipe: A Classic Chinese Dish with a Kick

Mapo Tofu is a classic Sichuan dish made with soft tofu in a spicy chili and bean paste sauce. It's a popular dish in Chinese cuisine known for its bold flavor and spiciness.

The dish is said to have originated from a small restaurant in the Sichuan capital of in the late 19th century. The owner, known as "Old Auntie," was known for her spicy tofu dishes and her restaurant quickly became popular among locals. Today, mapo tofu is enjoyed all over China and is considered a classic dish of Sichuan cuisine.

Sichuan cuisine is known for its bold and spicy flavors, with a focus on the use of Sichuan peppercorns, chili peppers, and fermented bean paste. The cuisine also features a wide variety of ingredients, including vegetables, meats, and tofu.

Overall, mapo tofu is a delicious and flavorful dish that reflects the rich and diverse culinary history of the Sichuan region. Whether you're a fan of spicy food or just love trying new dishes, mapo tofu is definitely worth a try!

To make this dish authentic, it's important to use Sichuan peppercorns and fermented bean paste, which can be found at Asian supermarkets.

Ingredients:

• 1 block (14 oz) firm tofu, cut into small cubes

• 1 lb. ground beef

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons fermented bean paste (doubanjiang)

• 2 tablespoons Sichuan peppercorns, crushed

• 2 tablespoons chili paste (or more if you like it extra spicy)

• 2 tablespoons soy sauce

• 1 tablespoon sugar

• 2 tablespoons cornstarch mixed with 4 tablespoons water

• 2 green onions, chopped for garnish

• Steamed rice for serving

Directions:

1. In a large pan or wok, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, about 5 minutes. Remove from the pan and set aside.

2. In the same pan, add the garlic and ginger and cook for 30 seconds. Add the fermented bean paste, Sichuan peppercorns, and chili paste. Cook for 1 minute.

3. Add the browned ground beef back to the pan and mix in the soy sauce and sugar.

4. Add the cubed tofu to the pan and gently stir.

5. In a small bowl, mix the cornstarch and water until well combined. Pour the mixture into the pan and continue to stir until the sauce thickens, about 2 minutes.

6. Serve the mapo tofu over steamed rice and garnish with chopped green onions.

Enjoy this delicious and authentic Sichuan-style spicy mapo tofu dish! The combination of soft tofu and spicy sauce will leave your taste buds tingling and craving more. Serve it with steamed rice to help balance out the spiciness.