Mapo doufu or Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef. –source: wikipedia
Here is a simple method on how to cook Mapo Tofu.
- 300g minced pork
- 2 blocks silken tofu
- 2 stalks spring onions chopped
- 2-3 tbsp black bean paste (this is salty so no need for salt)
- 1/2 cup Chinese cooking wine
- 1/2 cup Chicken Stock
- Freshly ground Szechuan pepper, use according to the spiciness you want
- Dried Red Chillies, chopped
- 4 cloves garlic, minced
- Peanut Oil
- Heat up a wok using a very high heat
- Add oil and sauté garlic and chillies
- Add the pork and continue to stir fry on really high heat for 3 minutes.
- Add cooking wine, chicken stock, black bean paste, continue mixing.
- When the sauce thickens or reduced add tofu and pepper, cover and simmer in medium heat for 3-5 minutes.
- Top with spring onions
Credits to: thewoksoflife.com