This dish originates from Si Chuan province and its name literally means ‘pocketmark grandmother’s tofu’ that describes the appearance of the original chef that came up with this dish1.
My friends used to order this dish really often in the Chinese restaurant in Glasgow. The dish I ate consists of small square tofu and minced meat in spicy doubanjiang (fermented chilli bean paste) sauce. At time it has strips of sze chuan vegetable. I remember it being more salty than spicy.
The original dish method was: ‘Heat up vegetable oil and beef lard, then add chilli paste, followed by beef. Stir it until it dries up then add black bean. After that add tofu and small amount of water and mix it.’2
The method has changed over time. Nowadays, the method is: ‘Cook the meat first. Then add the condiments (doubanjiang fermented chilli bean paste, fermented black bean, chilli powder, soy sauce, salt and sugar) and fry until it is fragrant followed by tofu and water or broth. It is then thickened with cornstarch.’2
I have made a vegetarian version as I am not too keen on the meat and have substituted it with hydrated shiitake mushroom. I used firm tofu as I prefer firm tofu to the softer tofu.
I don’t have chilli oil so I fried the dried chilli and Szechuan peppercorn first then remove it to use the oil. If you have chilli oil, you can replace the first 3 ingredients and method no 2 with it.
Mapo Tofu Recipe (Vegetarian)
Ingredients
1 tbsp cooking oil
5 dried chilli
1 tbsp of Szechuan peppercorn
1 tbsp garlic
1 slice ginger (optional)
3 dried shiitake mushroom
1 tsp fermented black bean
1 tsp soy sauce
1 tbsp doubanjiang (fermented chilli bean paste)
Cornstarch
Water
300g tofu (cut in cubes)
1 tbsp chopped spring onion
Method
1. Soak dried shiitake mushroom in water for a few hours or until hydrated. Chop it into pieces.
2. Heat up oil and fry Szechuan peppercorn and dried chilli until fragrant. Remove Szechuan peppercorn and dried chilli.
3. Brown garlic and ginger.
4. Stir in chopped shiitake mushroom.
5. Add fermented black bean, soy sauce, doubanjiang and ¼ cup of water (adjust water) and cook it for a few minutes.
6. Mix 1 tbsp cornstarch with a few tbsp of water. Don’t pour everything at one go. Pour the cornstarch mix bit until the required consistency.
7. Add in tofu and cook it for a few minutes.
8. Pour it into a serving dish and top it with spring onion.
Reference:
1. Chiang, JF., Schrecker, E., Shrecker, J. (1976). Mrs. Chiang’s Szechwan Cookbook. New York: Harper & Row.
2. Mapodoufu. (n.d.). In Baikebaidu. Retrieved October 30, 2020.