Chengdu · China
麻婆豆腐 · MAH-poh DOH-foo
A Chengdu-style tofu braise balancing fermented chile-bean paste, savory pork, and fragrant Sichuan pepper.
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4 steps · 35 min
Slide the tofu cubes into lightly salted simmering water for 2 minutes, then drain gently. This warms and firms them before they enter the sauce.
Brown the pork until the fat renders, then fry the doubanjiang and fermented black beans until the oil turns red and fragrant.
Add stock and tofu, then simmer gently. Move the pan rather than stirring vigorously so the cubes remain intact.
Add the starch slurry in two or three additions, waiting for the sauce to bubble between each. Finish with ground Sichuan pepper, chile oil, and scallion.
Cook’s tipMove the wok rather than stirring hard once the tofu is added. Add the starch slurry in stages so the sauce clings without becoming pasty.
StorageRefrigerate for up to 2 days. Reheat gently until steaming so the tofu stays intact.
Cook it one step at a time, with timers.
Start Cook Mode →Chengdu · teahouse city
Mapo tofu combines tender tofu, savory fermented beans, chile heat, and the numbing fragrance of Sichuan pepper.
Image source: Wikimedia Commons contributor · license on source page
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