Mapo tofu, the beloved Sichuan dish, historically comes bathed in a daring, spicy, deeply umami sauce. Whereas this mapo tofu interpretation comes with three essential variations – meat-free, chilly and no-cook – it’s imbued with the identical huge flavors and textures of the unique dish. Doubanjiang and Sichuan peppercorns – the signature seasonings of mapo tofu – mix with aromatics to create a fast, punchy sauce that turns a block of chilly tofu right into a meal. Style your model of doubanjiang so that you’re accustomed to how spicy and salty the bean sauce is; then modify the quantity you employ accordingly. There are various wonderful manufacturers available on the market, however search for ones labeled Pixian which denotes it was made within the space of Chengdu, China, which is the house of mapo tofu. A superb model that’s obtainable in america is Juan Cheng.
Notes: Silken tofu that is available in plastic containers might be tough to take away with out breaking up. Utilizing sharp kitchen scissors, fastidiously trim off the sides of the field and peel the plastic cowl off fully, then place a clear towel over the tofu, adopted by a plate, and flip it over. Snip every of the 4 corners of the plastic container off to assist launch the plastic container from the tofu and punctiliously elevate it proper off. Your tofu needs to be intact. Fold the edges of the towel over the tofu or place one other on prime.
To grind Sichuan peppercorns, put them in a mortar and pestle and bash them till coarsely floor – there will likely be high quality powder combined up with bits of smashed husks. Use all of it. In the event you desire, substitute entire dried pink chiles or crushed pink pepper flakes (however you received’t get the tingly, numbing impact the Sichuan pepper presents!).
Doubanjiang goes by many names: It’s typically offered as spicy bean paste, spicy broad bean paste, broad bean chili sauce or fermented chili bean paste. There are two varieties of doubanjiang: One packed in oil that tends to be spicier, whereas the opposite is a chunkier paste. Each will work on this recipe, however differ the quantities relying how spicy you need it.
The place to purchase: Doubanjiang and Sichuan peppercorns might be discovered at Asian markets or on-line.
Storage: Refrigerate leftovers for as much as 4 days.
Substances
Instructions
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Step 1
Drain the tofu: Fastidiously drain the liquid from the packages of tofu (see NOTES), and gently tip the blocks onto a kitchen towel and canopy with a second towel. (Attempt to hold the blocks in a single piece, if potential, however don’t fear in the event that they collapse.) Let drain whilst you put together the sauce.
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Step 2
Make the mapo sauce: In a medium bowl, stir collectively the water, doubanjiang and sugar till the sugar is dissolved and the doubanjiang is damaged up. Add the garlic, ginger, sesame oil, rice vinegar and Sichuan pepper, and stir till the combination is uniform and pourable. If it’s too thick or spicy, stir in one other 1 to 2 teaspoons of water; you need to have about 1/2 cup.
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Step 3
Assemble the dish: Uncover the tofu, slice into bite-size cubes and switch to a rimmed platter. Pour the sauce over the tofu, and prime with the scallions and sesame seeds. Eat as is, or with rice.
