Easy Mapo Tofu (Spicy tofu and meat sauce)

The first time I had Mapo Tofu, I was in my own kitchen, experimenting.

As I tasted, I froze, basking in this one-of-a-kind peppery and spicy taste. I remember thinking : I-do-not understand the reasoning of most Chinese restaurants in France. How crazy they almost never sell this dish ! It would be an absolute banger -rich, comforting, with a generous pork sauce made extra cozy with the added soft tofu texture ; and at the same time, you get a slap in the face from the added peppercorns and chilies. 

My companion went on and on about it for days. Everytime I talk about making Mapo Tofu, it is the main event in the house -though I have to limit it so we don't become walking donuts. 

I tried to craft a recipe that is as quick (30 minutes ! Yes !!) as it is authentic, centered around the traditional recipe that goes back to Chen Mapo, the wife of a restaurant’s owner. "Ma" (麻) means pockmarked, referring to her facial scars, and "Po" (婆) means old woman or grandmother. So, "Mapo" roughly translates to "pockmarked old woman", a nickname locals gave her. 

Madame Chen was known for her flavorful and spicy tofu dish, which she served to laborers, especially those working along the Jinjiang River, in Chengdu. The dish became locally famous for its:

ChatGPT a dit Mapo tofu (麻婆豆腐) is a classic Sichuan (Szechuan) dish with deep cultural and culinary roots in Chengdu, the capital of Sichuan Province, China. Its origins date back to the late 19th century (Qing Dynasty) and are closely associated with a small restaurant called Chen Xingsheng Restaurant.

Easy Mapo Tofu - Recipe

Ingredients - Advice & key points

• I used pork here, but you can definitely use beef instead, which is a popular choice in the Szechuan region.
• Only 3 ingredients will require a trip to the Asian store, but they are usually easy to find :  
  • Doubanjiang, or Toban Jan : spicy, salty paste made from fermented beans and soybeans, salt, rice and various spices. I usually go for the Lee Kum Kee Toban Djan brand.

• • Dòuchǐ: a type of fermented and salted black soybean, prized for its deep, savory umami flavor. Either choose the dry kind, or the one preserved in oil -but in such case, remove as much of the salty oil as possible before adding to your dish.

• • Shaoxing rice wine : one of the essentials of your Chinese pantry ! This one is darker than your classic rice cooking wine, and has a more complex taste.
• If you cannot find Douchi, simply replace it with 1 extra tablespoon of Doubanjiang. This is how I made it the first time and, although less authentic, it was absolutely just as delicious. 
• If you don’t own a seasoned carbon-steel wok and only have a nonstick wok or nonstick pan, it’s OK. You’ll just have to preheat it well for a few minutes ; also use 1/2 the amount of oil indicated ; and cook the ingredients a bit longer.
• The recipe is spicy, but not crazy spicy. 
  • If you're shy on chilies, remove the fresh one; 
  • If you're big on chilies, add one more ! 

Let's wok it up!