Like many Chinese dishes, Mapo Tofu has migrated across the world, adapting to local taste buds along the way. I’ve written about my milder Japanese-style Mapo Tofu before, but for this version, I wanted to stay true to the original Sichuan preparation, while adapting the cooking techniques to work in a western kitchen (i.e., a kitchen without a high BTU wok burner). It’s not hard to make and comes together in minutes, but there are a few key points to make the best Mapo Tofu. The first is that because this dish (like all stir-fries) comes together so quickly once you start cooking, it’s imperative that you measure out and prep everything in advance, so you can toss in one ingredient after the other. Doing this over low heat so you can prep while you cook is a sure way to mess this up. The second key point is to parboil the tofu in salt water before adding it to the stir-fry. It may seem like an extra hassle, but this step draws out excess liquid from the tofu, ensuring your Mapo Tofu doesn’t end up watery when you serve it. It also has the added benefit of firming up the tofu a bit, so it doesn’t fall apart as you toss it with the sauce. Finally, I like to be able to eat my Mapo Tofu with rice and chopsticks, so I make the sauce a little on the thick side. This gives the Mapo Tofu a beautiful glossy sheen and allows for the sauce to cling to each cube of tofu, ensuring you get an even mix of both with each bite. If you like your Mapo Tofu a bit saucier, you can halve the amount of potato starch. Other Spicy Sichuan Recipes
Spicy Wontons in Chili Oil Kung Pao Tofu Bang Bang Chicken Tantanmen
📖 Recipe
