Sichuan Mapo Tofu is a famous spicy tofu dish that originated from the Sichuan province in China. This dish is named after its creator, a woman named Chen Mapo, who ran a small restaurant in Chengdu, the capital of Sichuan. Mapo Tofu is now one of the most popular Chinese dishes worldwide.
The dish consists of soft tofu cooked in a spicy chili bean paste sauce, along with minced meat (usually pork), garlic, and Sichuan peppercorns. The dish is typically served with steamed rice, and garnished with chopped scallions and cilantro.
From a nutritional perspective, Sichuan Mapo Tofu is a great source of plant-based protein, as tofu is the primary ingredient in the dish. Tofu is a soybean-based product that is high in protein, low in fat, and rich in essential minerals like iron, calcium, and magnesium. Additionally, the dish includes a variety of vegetables and herbs, including scallions and cilantro, which are rich in vitamins and antioxidants.
However, it is important to note that Mapo Tofu is often high in sodium, as it is made with soy sauce and other salty ingredients. Therefore, it should be consumed in moderation, especially for individuals with high blood pressure or other health conditions that require a low-sodium diet.
Overall, Sichuan Mapo Tofu is a delicious and nutritious dish that has become a staple of Sichuan cuisine and Chinese cuisine as a whole. Its combination of spicy, savory, and umami flavors makes it a favorite among many food lovers around the world.
Mapo Tofu is originally form the Sichuan province, and is wonderfully spic and hot. Its milder and lighter and the combination of silky tofu, pork, chili and bean sauce works perfectly.
In a large frying pan or skillet, bring 1 liter of water to a simmer and add the tofu to poach for a few minutes. Turn off the heat and leave the tofu to keep warm until later.
In a large wok add both oils and fry the garlic and ginger for 1 minute. Add the minced pork, nd fry for about 5 minutes or until cooked through over a medium to high heat. Add the Chinese rice wine or sake and continue frying for about a minute, until most of the liquid has evaporated.
Mean while, carefully transfer the tofu pieces from the simmering water to a colander, and leave to drain for 1 minute.
Add the black bean sauce and chili bean sauce to the wok, and stir well. Pour in the chicken stock and add the tofu pieces. add the corn flour mix and soy sauce , and stir gently with a wooden spoon until the sauce has thickened slightly.
Warm a large bowl and pour in the Mapo Tofu. Sprinkle with the Sichuan pepper and chopped spring onion.
Serve with a bowl of rice and add some chili oil if you like extra heat.
