RECIPE / ONE REALIZATION
In this classic preparation of mapo doufu all the traditional elements of the dish are present — the tofu, the ground beef, and the aromatics such as broad bean paste, rice wine, garlic, ginger, soy sauce, and Sichuan pepper. The amounts in the recipe make for three servings. Mapo doufu can be served as a stand-alone meal, but it's best if you serve it mounded over rice. Take care to cut back on the Sichuan peppercorn powder if you can stand the heat.
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RECIPE INGREDIENTS
METHOD
The first step is to prepare the thickener. Dissolve cornstarch in water and set aside for later.
Fill a wok halfway up with water and bring to a boil. Add the tofu cubes to the boiling water and leave them to cook for about a minute, then remove them with a slotted spoon and discard the excess water.
Heat the wok over high heat, then add the cooking oil and swirl immediately to coat the sides.
Now, add the chopped ginger. Stir-fry it only briefly for about 10 seconds, then add the broad bean paste and continue stir-frying for 20 seconds.
Next, add the ground beef, stir-fry it for a minute, and add the cooking wine and soy sauce. Stir-fry for about one minute more until the beef is almost done (but not completely!).
At this point, add the tofu cubes together with salt and sugar. Gently move them around, so they get coated with the sauce and leave everything to simmer for 2 minutes.
Add the previously prepared thickener and gently stir for about 20 seconds. Turn off the heat, and add the chopped scallion and Sichuan peppercorn powder. Stir gently.
Ladle into individual bowls, and serve either as a stand-alone meal or with a side of steamed rice.
USEFUL NOTES
Recipes mainly differ in both the ingredients they employ and in the order in which the ingredients are added. Some start by frying crushed peppercorns in oil; some start by making chili oil which is added at the later stage of cooking; and some first fry garlic and ginger.
Some ingredients often called for in mapo doufu recipes are sesame oil and fermented black soybeans douchi.
Choosing the right type of tofu is a tricky business. Some chefs advise silken tofu, and in some recipes, you are instructed to use soft tofu. In any case, most recipes shortly boil tofu cubes in water in order to tenderize them and make them firmer. Another thing to be mindful of is to make the tofu cubes big enough because they tend to break. Because of this, some chefs advise that you make them 1.5-inch (3.8 cm) big, as that way after cooking you will end up with the majority of the cubes intact. Also, you want to handle them gently — do not stir the cubes too hard once you add them to the sauce as they will fall apart.
Given that mapo doufu is characterized by its numbing spiciness, if you can't stand the heat, cut back on the amount of Sichuan pepper, chili oil, broad bean paste doubanjiang, and pepper flakes.
You should bear in mind that different brands of broad bean paste doubanjiang differ in both spiciness and saltiness. Oftentimes the saltiness is balanced by adding some sugar, something that is frequently seen in recipes for mapo doufu.
Chili oil which is often called for in recipes for mapo doufu is incredibly easy to prepare at home. Place chili pepper flakes in a ceramic or a heatproof glass bowl and pour them over with hot vegetable oil. The flakes should be cooked, but they mustn't burn. After, the oil can be filtered, or you can leave the flakes in, it's all a matter of preference. Once sealed, the oil can keep in the refrigerator for six months, but always make sure you use a clean spoon when dipping into the oil. Alternatively, you can experiment and combine the chili flakes with different aromatics like ginger, Sichuan peppercorns, cinnamon, and anise.