Mapo Tofu (Mápó Dòufu, 麻婆豆腐)
Photo: Wikimedia Commons, CC BY-SA 2.0
Mapo tofu is a Szechuan dish of soft tofu and minced meat in a fiery, savory sauce, and it comes together in about half an hour. Its character rests on two ingredients: fermented chili bean paste for deep heat, and roasted ground Szechuan pepper, which numbs the tongue rather than burning it. Silken tofu soaks up all of that, and a bowl of plain jasmine rice calms the spice.
Instructions
If you are using dried mushrooms, soak them in hot water for 10 minutes while you prepare everything else, then slice them. Fresh mushrooms only need slicing.
Cook the sliced onion with the ginger and crushed chile in a hot pan until the onion softens and the spices smell fragrant.
Add the minced meat and garlic. Fry, breaking up the meat, until it is browned all over.
Stir in the tofu, chili bean paste, Szechuan pepper, soy sauce, rice wine, green onions and mushrooms. Turn the tofu gently so the cubes stay whole.
Lower the heat and simmer for 5 to 10 minutes, until the sauce has coated the tofu and everything is hot through. Serve over steamed jasmine rice.
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