Mapo tofu(麻婆豆腐) is a popular Sichuan dish of soft diced tofu cooked in a savory sauce. It has the signature Sichuan blend of spicy and ma(麻), a ‘numbing’ or zesty flavor from sichuan peppercorns(花椒).

Mapo tofu is typically served with rice.

Recipe

Ingredients

• 2 clove garlic, minced
• 1 tsp ginger, minced
• 4 fresh shiitake or other mushroom, minced
• 2 tbsp broad bean paste(豆瓣醬)
• 1 – 2 dried red chili(辣椒幹), crushed (optional)
• 1 cup water
• ½ tsp salt or light soy sauce (optional)
• 1 tsp unrefined cane sugar (optional)
• 1 package soft tofu(豆腐), diced
• ½ tsp sichuan peppercorn powder(花椒粉)[1 – 2 tsp sichuan peppercorn, toasted and ground] or 2 tbsp sichuan peppercorn water(花椒水)
• 2 tbsp starch water(水澱粉)[mix ½ – 1 tsp sweet potato starch or other starch, 2 tbsp water]
• 2 garlic chive or scallion, finely chopped

Directions

• sauté garlic, ginger, mushroom, broad bean paste, chili
• add water, salt, sugar, tofu
• stir gently
• add sichuan peppercorn powder
• mix in starch water gently
• garnish with chive
• serve