Felicity Cloake's Mapo Tofu: A Flavorful Sichuan Classic
Mapo tofu is a quintessential Sichuan dish known for its bold flavors and spicy kick. The name "mapo" doesn't literally translate to "pock-marked old woman," but rather reflects the traditional preparation method, which involves cooking the ingredients in a small amount of oil in a wok.
To begin, prepare the necessary ingredients ahead of time, including finely chopped garlic, grated ginger, and sliced spring onions. Peel and chop 250g of plain tofu into roughly 2½cm chunks. Blanch the tofu by submerging it in boiling water for about a minute before draining it to prevent breakage.
Next, toast half of the Sichuan peppercorns in a dry pan until aromatic and grind them to a powder. This step is crucial in releasing the unique flavor and heat of Sichuan cuisine. Add neutral oil to a wok or medium-sized frying pan over high heat and swirl it around to coat the surface.
Add the remaining whole peppercorns to the hot oil and fry until they are fragrant, then remove them from the pan with a slotted spoon, reserving the infused oil. This step is called "blooming" the peppercorns and helps release their flavor.
With the oil still smoky from the previous step, add the minced meat (pork or beef can be used) and cook until it's browned and crispy, stirring occasionally to prevent burning. Remove the cooked mince from the pan using the slotted spoon and transfer it to a plate lined with kitchen paper to drain.
Reduce the heat slightly and add more oil if necessary, then sauté the garlic, ginger, and spring onion whites for about 1 minute, taking care not to burn them. Stir in the Sichuan bean paste (or miso paste), fermented black beans, and chilli flakes, followed by a tablespoon of water. Bring the mixture to a simmer and stir in the cornflour paste until it's fully incorporated.
Add the blanched tofu to the wok along with the reserved ground pepper and cooked mince, spooning the sauce over them gently to prevent breakage. Cook for about 2-3 minutes or until the sauce thickens, then decant the dish into a serving bowl.
Mapo tofu is traditionally served with steamed rice, so be sure to cook your grains accordingly. Garnish the dish with additional spring onion greens and serve immediately. This Sichuan classic offers a flavorful combination of spicy and savory that's sure to convert even the most skeptical tofu enthusiasts.
Mapo tofu is a quintessential Sichuan dish known for its bold flavors and spicy kick. The name "mapo" doesn't literally translate to "pock-marked old woman," but rather reflects the traditional preparation method, which involves cooking the ingredients in a small amount of oil in a wok.
To begin, prepare the necessary ingredients ahead of time, including finely chopped garlic, grated ginger, and sliced spring onions. Peel and chop 250g of plain tofu into roughly 2½cm chunks. Blanch the tofu by submerging it in boiling water for about a minute before draining it to prevent breakage.
Next, toast half of the Sichuan peppercorns in a dry pan until aromatic and grind them to a powder. This step is crucial in releasing the unique flavor and heat of Sichuan cuisine. Add neutral oil to a wok or medium-sized frying pan over high heat and swirl it around to coat the surface.
Add the remaining whole peppercorns to the hot oil and fry until they are fragrant, then remove them from the pan with a slotted spoon, reserving the infused oil. This step is called "blooming" the peppercorns and helps release their flavor.
With the oil still smoky from the previous step, add the minced meat (pork or beef can be used) and cook until it's browned and crispy, stirring occasionally to prevent burning. Remove the cooked mince from the pan using the slotted spoon and transfer it to a plate lined with kitchen paper to drain.
Reduce the heat slightly and add more oil if necessary, then sauté the garlic, ginger, and spring onion whites for about 1 minute, taking care not to burn them. Stir in the Sichuan bean paste (or miso paste), fermented black beans, and chilli flakes, followed by a tablespoon of water. Bring the mixture to a simmer and stir in the cornflour paste until it's fully incorporated.
Add the blanched tofu to the wok along with the reserved ground pepper and cooked mince, spooning the sauce over them gently to prevent breakage. Cook for about 2-3 minutes or until the sauce thickens, then decant the dish into a serving bowl.
Mapo tofu is traditionally served with steamed rice, so be sure to cook your grains accordingly. Garnish the dish with additional spring onion greens and serve immediately. This Sichuan classic offers a flavorful combination of spicy and savory that's sure to convert even the most skeptical tofu enthusiasts.
I mean, why do we gotta use pork or beef if we can just have it as a veggie option? 
I've tried this recipe and it's so flavorful! The key is to toast those Sichuan peppercorns, fam 
. And I'm all about the smoky flavor that comes from blooming those peppercorns 
. But honestly, what I love most about mapo tofu is how easy it is to make and customize 
. It's like a blank canvas for your taste buds!
The author is so detailed, it feels like I can taste the dish as I read about it. I mean, who knew making Sichuan peppercorns was such a big deal? 
It's cool how they grind them to release that unique flavor and heat. And wow, adding neutral oil to the wok before cooking is genius! 
It's a shame I'm not a professional chef (yet!), but reading recipes like this makes me feel like I can whip up an amazing Sichuan dish at home.
Have you tried making this recipe before?
I've been meaning to try making it for ages, but never had the chance... now I'm gonna give it a shot ASAP! I love how Felicity Cloake breaks down the traditional prep method - it's so cool that the name "mapo" refers to the cooking technique, not just the old woman 
. Anyone have any tips for achieving that perfect balance of spicy and savory? 
I mean, who doesn't love a good mapo tofu? It's like the ultimate comfort food for your taste buds 
. But let's get real, have you ever tried making it from scratch? It's like a chore 
. All that prep work with the garlic, ginger, and spring onions... I mean, who has time for that? 
️ And don't even get me started on the Sichuan peppercorns - all that grinding and toasting... ugh 
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. And yeah, steamed rice on the side is a must - can't have this beautiful dish all by itself 
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! Just remember to take it one step at a time, and don't be afraid to adjust those seasoning levels until they're just right for your taste buds.
felicity cloke must be a genius for sharing her recipe with us, i mean who else can make mapo tofu look so easy peasy
. What I love about Sichuan cuisine is how bold and complex the flavors are - you can really taste the depth of history in each dish. The whole process of "blooming" the peppercorns is so cool, btw 
. Has anyone else tried making Mapo Tofu from scratch? It looks like a lot of work, but I'm willing to give it a shot 
. Do we need to invest in a wok or can you replicate the process with a regular frying pan? 
like, who knew it was that easy to make mapo tofu? 
. And have you ever tried using miso paste instead of Sichuan bean paste? Game changer, trust me 
. Overall, mapo tofu is just one of those dishes that never fails to put a smile on my face 
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. Did you know that Sichuan cuisine is responsible for about 1/3 of China's total chili output? 
. I think this is because it's relatively easy to make and requires only a few ingredients 
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70% of people who try mapo tofu for the first time become hooked 
Mapo tofu has been viewed over 100 million times on YouTube since its upload last year 
. Can't wait to whip up a batch and see if I can replicate that Sichuan goodness in my own kitchen!
i'm definitely gonna make this next time im craving something spicy and savory 
. I've had my fair share of subpar versions, but this recipe gets it right every time