Mapo Tofu

Introduction and sources notes

This is a dish I’ve got to know in a Stuttgart restaurant which quickly became my favourite. I never made the effort to research what it really is, until I think I’ve seen it on Kenji’s Instagram.

Following Kenji’s traces, I found a YouTube video of him cooking it; and following further, I realized there’s a Serious Eats recipe published. I was satisfied so far, but my attention got to a comment in the comments section where the author xiaozi is claiming some incorrectness in chinese authenticity.

Another recipe mentioned is one from The Woks Of Life as well as Chinese Cooking Demystified’s take.

I am trying to distill these findings.

Ingredients

• 2 tablespoons sichuan peppercorns
• Vegetable oil
• 1 tsp (mung bean or corn-) starch
• 2 tsp cold water
• 600 g silken tofu
• 150 g ground beef (pork, beef or mixed)
• 3 garlic cloves
• 1 thumb fresh ginger
• 2 tablespoons Broad bean paste
• 2 tablespoons Xiaoxing wine
• Fermented black beans, rinsed (!)
• ¼ cup Crispy chili oil
• ¼ chopped scallion greens