I first made mapo tofu or mapo doufu last year and it quickly became one of my favorite meals. The version of the mapo tofu that I had been using was based on a Japanese version of the recipe that replaced some of the harder to get Chinese ingredients with more commonly available ingredients. Even though I really enjoyed the mapo tofu recipe that I had, I had alway wanted to try making a more authentic version of the recipe. When I made my recent trip to Chinatown to get the Sichuan peppercorns (花椒) I also picked up the other ingredients that I was missing for the mapo tofu. The first ingredient was Doubanjiang (豆瓣酱) which is a spicy fermented bean paste and the second ingredient was Douchi (豆豉) which are fermented black beans. Armed with my three new ingredients I was ready to make a new version of mapo tofu.
This version is a slight variation on the original version where the black bean sauce is replaced by the fermented black beans and the chili bean paste. The Sichuan peppercorns were of course added as well. (I really enjoy toasting the Sichuan peppercorns as they smell really good.) I think my tolerance for heat is increasing as I needed to add more chili sauce than I normally do. A good rule of thumb to follow is to add the chili heat slowly and taste test before adding more. That way it will not end up too hot. This version turned out to be really tasty and I really enjoyed it!! The chili bean paste was really flavourful I look forward to using it again. Of course fermented black beans are one of my favorite flavours from Chinese cuisine and now I have a whole container full. Now I just need to find some more good Chinese recipes.
Mapo Tofu Version 2.0
ingredients
- 1 pound ground pork
- 1 teaspoon sesame oil
- 2 tablespoons garlic (chopped)
- 2 tablespoons ginger (chopped)
- 1 tablespoon fermented black beans (soaked in water for 20 minutes and chopped)
- 2 tablespoons chili bean paste
- 2 tablespoons chili sauce (or to taste)
- 1 tablespoon Sichuan peppercorns (toasted & ground)
- 2 tablespoons soy sauce
- 1/2 cup chicken stock
- 1 pound firm tofu (cut into 1/2 inch cubes)
- 1 bunch green onions (chopped)
directions
- Brown the pork in a pan and set aside.
- Heat the oil in the pan.
- Add the garlic and ginger and saute until fragrant, about 1 minute.
- Add fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer for 5-7 minutes.
- Add the tofu and cook until the tofu is warm.
- Serve and garnish with green onion.
Those ingredients sound like they would be fantastic together 🙂 I haven’t eaten a lot of tofu, but it’s definitely a lot better than the image it gets lol.
Funny story, even though I grew up in Mexico and my dad and sister ate a lot of spicy food, I didn’t eat it. My mom always cooked mild food and prepared a batch of hot salsa for my dad and sister. I learned to eat spicy food when I moved to the States and now I can’t live without it. My tolerance for spiciness has also increased. Hehe
Great looking dish you have going on there.
The dish sounds really interesting! Tofu is one of my favorite foods to work with!
I don’t eat pork, but your picture looks appetizing and the recipe is cool too:)
Wow, that mapo tofu dish looks lovely!
Looks delish! I love fermented black beans.
Could you pack my share in a tupperware container? I kid! Kevin, another show stopping dinner!
Mapo Tofu is one of my favorite tofu dishes and yours look soo good! XD~ Glad you are able to find the ingredients at Toronto. Looks like your pantry is well stocked for lots of Chinese cooking! =)
This looks great, Kevin. I wish we had a Chinatown around here so that I could find some of those ingredients you use. Sometimes, I feel like I’m in a culinary wasteland!
I seriously can’t keep up with you! This recipes sounds and looks delicious!
I can’t believe how many different kinds of recipes that you try. The variety makes for interesting reading!
Please stop by my blog to pick up a little award that I have given you 🙂
Looks great Kevin! I love the smell of sichuan peppercorns too although I can’t same I’m a huge fan of that tingly feeling it leaves on your tongue.
Your tofu dish looks amazing especially the sauce. It’s making my mouth water. Very nice!
I think I prefer your Mapo 2.0 as well. It’s got chili bean paste! The LKK brand is not bad. Was this what you bought in Chinatown ? And I know this is an absolutely easy dish to do 🙂
wat a gorgeous looking mapo tofu…ironically, i love mapo tofu’s not so spicy cousin, mun tahu…(i think i have a recipe somewhere)…this is such a shame, coming from a spicy food loving country ^_^
two rules of thumb in my kitchen:
1. the spicier the better.
2. black beans can improve almost any dish. 🙂
for these reasons, i love your recipe!
Kevin, This mapa tofu is a great dish.I love tofu so this on of my my favorite dish.Thanks for sharing.
My, that looks delish – and so healthy, too! WANT. SOME. NOW!
Sounds delicious. Somewhere I have a recipe for this from (more than 20!) years ago when I took a Chinese cooking class. I love this dish!
This looks great! I am jealous of your peppercorns, I’ve been looking for them for years.
kevin, you constantly amuse me with your great skill in chinese cuisine whilst I am a complete ditz when it comes to that. my gramma makes the best mapo tofu cooked in a claypot. love it!
i realized i used the wrong word not thinking as it is!! all that studying is getting to me. what i meant was you constantly IMPRESS me with your cooking. rock on!
I have actually never had tofu, but this sure does look delicious!
I love Mapo Tofu … but usually cheat and buy a pre-packaged sauce mix. I made it once from a recipe and it didn’t turn out as good as I’d hoped. Yours looks fantastic so I’m bookmarking to try. Thanks!
I always make the “Japanese version” of Mapo Tofu. But I Love the Chinese version…I just never tried making it. Which recipe do you think tasted better? your version 1 or 2?
That looks good! I love tofu and spices. You could try cooking with soft/silken tofu or egg tofu too. That will probably give a more mushy look like what you usually get served at the Chinese restaurants 🙂
Daughter always ask me make Tofu, maybe I have to try this recipe Kevin, look so nice!! Gloria
tigerfish: The chili bean paste was the Fu Chi brand. It was really tasty though I have not tried any other brands to compare it with.
Lina: I liked the second version the best though the first version is still really good!
Kevin that really looks good. I like tofu alot.
I dont like tofu much but the pic looks delicious!
OK, you’ve done it again. This is one of my favorite dishes and your version looks absolutely spectacular. I know exactly what I’m having this weekend!
You are amazing and I thank you for your tireless pursuit of the best in everything you do.
i’ve been wanting to make mapo tofu ever since i saw your first recipe… now i can’t decide which one i should try first 🙂
i have so many version of mapo tofu and they always turned out great! love it no matter what. i like mine hot and would also add frozen cut-up green beans for more fiber.
Your version seems not so spicy, the really authentic one should be look like the following:http://www.xialeban.com/detailcaipu.do?caipuid=118
PS I am a Chinese 🙂
WOW (impressed look). Your version looks so yummy.
Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com
healthy meal, looks so tasty 🙂
The Mapo Tofu is really delicious
Here you can find the easy cook recipe:
http://yummiexpress.freetzi.com/Favourite_Recipes_index.htm
Click the first one, then try it out and see if you like it or not
Enjoy your cooking!