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(Chinese recipes, prepare authentic Chinese food now!)
Recently, my colleague asked me for Mapo Tofu/麻婆豆腐 recipe. He has just gotten into cooking and wished to try making Mapo Tofu at home. I was psyched by the idea of teaching a novice home cook with my secret Mapo Tofu recipe; great recipes are meant to be shared.
I went through the recipe with him in great length. But he ditched the idea of making Mapo Tofu from scratch. It was too complicated and troublesome, he said. He bought a packet of instant Mapo Tofu mix instead.
Is Mapo Tofu/麻婆豆腐 so hard to make at home? Does the long list of ingredients appear intimidating to a novice home cook? I asked myself. The answer is–unfortunately–yes. Making a plate of Mapo Tofu that oozes the signature mala/麻辣 (numbing spiciness) flavor without losing its originality is not easy…
I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this famed Chinese recipe. My friend’s mother attended the Sichuan Culinary Institute at Chengdu, so this Mapo Tofu recipe is as authentic as it can be. The Mapo Tofu recipe is not for the faint-hearted, it’s lip-smackingly spicy and downright incendiary (think Angelina Jolie’s lips after eating this!)
BEE-STUNG SWOLLEN LIPS ARE IN, but consider yourself warned. ;)
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Dragon Well Tea Shrimp (龙井虾仁)
Fried Vermicelli (Rice Sticks)
(Click Page 2 for the Mapo Tofu Recipe)
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I don’t think it is too troublesome or long to make mapo tofu, especially when it yields such delicious results! This is an amazing recipe! You are sooo talented! =)
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My favorite comfort food…God does that look scrumptious! Thank you, now I’m drooling
Great recipe! I prepared with extra lean ground meat(cow) instead of pork, and it turned out perfect! Thank you so much for sharing.
This is similar to one I learned whilst doing an apprenticeship in a Chinese restaurant. In my view, you can’t really have enough of the Szechwan peppercorns!! I add rice wine to help thicken it, and thus find that the recommended cornflour I see in many recipes is not necessary. The beauty of this dish is that in summer, it lifts jaded palates, and in winter, it’s the most warming of soul foods. Whoever invented it was a genius.
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I’ve been searching the internet for the perfect mapo tofu recipe, and now I know I’ve found the one. I tried your recipe today without the chili oil, and it still turned out spicy and wonderful! Thanks so much for sharing. :)
You’re most welcome. I’m glad you enjoyed it. Hope the other recipes here serve you as well.
I spent a few months living in Buenos Aires, and my apartment-mate was Taiwanese. So, of all places, the first place I had Mapo Tofu was in Argentina! It blew my mind, and I think I’m finally going to make it myself!
I LOVE my Sichuan foods–hot and spicy, please. I have a question; when you call for chili powder, do you mean the basic chili powder in the US that smells like it’s made from dried guajillo or maybe ancho chiles, or do you mean powedered hot dried red chiles, such as Japonese chiles?
Dried chili powder, but I use Korean ones. It tastes the best.
I have indian kashmiri chili powder will that work?
I too was searching for the best Mapo Tofu recipe, this is a great one, we really enjoyed it. Another thing I have been searching for a very long time, is a recipe for Sechuan pork saussages. I was thinking perhaps you would have access to such recipe with the Sechuan connections…I would so love to make these. In China, it was delivered to me by a friend who had a family in Chengdu producing them on a very small scale, but the family that made them, would not give out the secret:(