How to make Sichuan mapo tofu
Taste of Sichuan
A signature dish in Sichuan cuisine that is enjoyed worldwide; the aromatic and slighty numbing mapo tofu is a beautiful blend of different ingredients. Throw in some minced meat, silken tofu, and a spicy sauce made by adding fermented broadbean paste and the quintessential Szechuan peppers — and you're all set. Just like the one you can have at Botany by Dazzling Café, generously ladle the mapo tofu over a bed of steaming white jasmine rice and garnish it with a soft boiled egg. A taste of authentic Sichuan cuisine in the comforts of your home.
Mince meat marinade: Here's what you need
150g-200g Minced Pork or Chicken
1 tbspn Corn Starch
White Pepper (to taste)
Mapo tofu sauce: Here's what you need
2 tbspn Fermented Broadbean Paste (Doubanjiang)
2 cloves Garlic (chopped)
2 tbspn Hua Diao Wine (optional)
2 tbspn Corn Starch
1 cup Water
1/2 tbspn Szechuan Pepper (grounded)
4 tbspn Vegetable Oil
2 packs Silken Tofu (cubed)
To assemble: Here's what you need
Spring Onion (chopped)
Mapo tofu rice bowl: How to make it
1. Add white pepper and corn starch to minced meat. Mix well then set aside to marinate.
2. Heat vegetable oil in a medium pan, add chopped garlic and sauté until fragrant.
3. Add minced meat and stir fry until slightly browned, then add fermented bean paste and hua diao wine.
4. Make a slurry with corn starch and water, ensuring that there are no lumps. Pour slurry into the saucepan and stir well until sauce thickens.
5. Add silken tofu cubes and stir well.
6. When the mixture starts to simmer, add ground Szechuan pepper.
7. Boil eggs in separate pot to desired doneness.
8. Prepare four portions of rice and add mapo tofu sauce on top. Garnish with soft-boiled egg, chopped spring onions and serve.