Sichuan Mapo Tofu with Fermented Black Beans
A spicy, numbing tofu delicacy from Sichuan Province
A classic Sichuan dish combining tofu, minced meat, and a savory, spicy sauce, known for its numbing spiciness from Sichuan peppercorns.
- 45 min
- 4
- Intermediate
Ingredients
For the Sauce
For the Tofu
For the Meat
For the Aromatics
Preparation
Marinating the Meat
Mix the Meat
In a bowl, mix the ground pork with Shaoxing wine.
Marinate
Let it marinate in the fridge for 10 minutes.
Prep Ingredients
Meanwhile, prepare the rest of the ingredients.
Preparing the Tofu
Cube the Tofu
Carefully cube the tofu into 1-inch pieces.
Blanch the Tofu
Blanch the tofu in gently boiling water to help firm it.
Be cautious not to break the tofu while handling. Pro Tip: Use a slotted spoon to consistently move delicate items without damage.
Drain
Drain and set aside.
Cooking Process
Brown the Meat
Heat a wok over medium-high heat with a tablespoon of oil, then cook the marinated meat until slightly brown.
Build the Sauce
Add Doubanjiang and fermented black beans to the wok and sauté until aromatic, about 2 minutes.
Combine Ingredients
Pour in the broth mixture, sugar, and soy sauce, then simmer briefly. Add in the tofu and gently coat with the sauce.
Plating & Serving
Sichuan Mapo Tofu with Fermented Black Beans
Sichuan Mapo Tofu with Fermented Black Beans
Plating & Serving
Serve hot with a sprinkle of ground Sichuan peppercorns and sliced scallions for garnish.