Mapo Tofu

Inspired by The Peached Tortilla - Austin, TX

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This was my last meal before a long drive from Austin to Houston late one night before an early morning work appointment. It was great and made the drive all the more tiring, but I slept like a baby and was well rested the next day. Fast forward a few months and my buddy mentions a craving for mapo tofu. I remember having “the PERFECT recipe!” … All involved slept like babies and were well rested the next day.

Parts of this recipe were adapted by Eric Silverstein’s recipe over at the amazing Austin food truck turned restaurant, The Peached Tortilla. Make a reservation or be prepared for a long wait to get a table. This place is popular.

INGREDIENTS

MAPO SAUCE (Comfortably serves 4):

  • 3 TBS chili bean sauce (toban djan)

  • 2 TBS Rice Wine Vinegar

  • 2 TBS soy sauce

  • 1 TBS hot chili oil

  • 2 TBS brown sugar

PORK & TOFU TOPPING:

  • 2 TBS Sichuan peppercorns (highly recommended over black pepper)

  • 1 dried shiitake mushrooms (optional)

  • 1 TBS cornstarch

  • 2 TBS canola oil

  • 3 garlic cloves - grated or minced

  • ½ inch grated ginger

  • 9 oz ground pork

  • 12 oz firm tofu

  • 1 ½ cups chicken stock

ADDITIONAL NEEDS (for serving):

  • White rice or fresh ramen noodles

  • Bean spouts

  • Green onions

  • Lime wedges

GO FOR IT

MAPO SAUCE:

  1. In a bowl, whisk all ingredients well, then set aside

PORK AND TOFU TOPPING:

  1. Drain tofu block on paper towel while completing next steps

  2. Toast peppercorns in a skillet until fragrant (should take no more than 4 minutes)

  3. In a spice grinder, grind peppercorns and shitake mushroom separately (if you don’t have a spice grinder you can finely mince the mushroom and/or use the back of a heavy skillet or pestle and mortar to mash the peppercorns), then set aside

  4. In a small bowl, mix cornstarch with 1 ½ TBS of cold water, then set aside

  5. Cut drained tofu into ½ inch pieces (or bite size of choice), then set aside

  6. In wok or large skillet, heat canola oil over low heat, then add garlic and ginger and saute until fragrant (no more than 30 seconds)

  7. Add ground pork into pan and cook on high until well browned (no more than 5 minutes)

  8. Add cut tofu

  9. Add reserved mapo sauce, chicken stock, and cornstarch mix, then mix until whole skillet begins to simmer

  10. Add ½ tsp of ground shiitake mushroom along with most of the ground Sichuan pepper and mix all together (reserving some for topping later)

  11. Simmer until mixture begins to thicken and is reduced (should be about 5-10 minutes) and ready to serve

FINISHING STEPS:

  1. Fill a bowl with rice or fresh ramen noodles and top with your pork and tofu mix (be sure to get some liquid on there)

  2. Top with Sichuan pepper, bean spouts, chopped green onion, and serve with lime wedge

NOTES:

Sichuan peppercorn is great. It will give you a much more unique and authentic taste than can be achieved here with regular black pepper, which is why I highly recommend you try to track some down. That being said, know that one attribute of Sichuan pepper is a numbing feeling in your mouth so if you aren’t familiar with Sichuan pepper, then feel free to cut back the amount until you’re comfortable.

I first had this meal with ramen noodles and thus made it with ramen noodles myself. However, I’ve also used white rice and have found that I like the way the rice soaks up the liquid for you to enjoy throughout the entire meal. Try both yourself but if you do use ramen, please please please go get fresh noodles. It makes such a huge difference, especially knowing that we’re trying to achieve a restaurant quality home cooked meal here. I’ve seen them sold fresh at Whole Foods but I am sure there are other places you can find near you. The internet can be a wonderful search tool in that way.