Mapo Tofu

Mapo Tofu

Mapo TofuĀ -- This fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant. This recipe address the technique of poaching the tofu, prior to stir-frying, to freshen and tenderize it, as was the wonderful effect of a lavish sprinkling of Sichuan-peppercorn powder.

Mapo Tofu

YIELD
Makes 3 or 4 main course servings

INGREDIENTS

  1. For sauce
    • 1/4 cup chicken broth
    • 2 tablespoons hot bean paste
    • 2 tablespoons soy sauce
    • Additive-free kosher salt to taste
    • 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
    • 1 1/2 to 2 tablespoons corn, peanut, or canola oil
    • 1/2 lb ground pork shoulder (preferably 75% lean)
    • 1 tablespoon plus 1 teaspoon finely minced garlic
    • 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
    • 1 tablespoon cornstarch dissolved in 2 tablespoons water
    • 1 1/2 teaspoons Japanese sesame oil
    • 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
    • 3 tablespoons thinly sliced scallion
    • Accompaniment: steamed rice

PREPARATION

  1. Make sauce:
    • Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
  2. Poach tofu:
    • Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
  3. Stir-fry pork:
    • Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
  4. Finish stir-fry:
    • Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
    • Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
    • Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
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