mala

Famous Mapo Tofu Recipe From Sichuan Cuisine. Recipe video below.

Mapo Tofu Recipe

450 g soft tofu

sesame oil

salt

tbsp. cooking oil

beans

tbsp. pepper flakes

Sichuan pepper for making fresh ground powder

tbsp. light soy sauce

tsp. sugar

scallion

garlic greens greens

garlic

ginger

water

cornstarch

rice

Add a small pinch of salt and ground pepper. Mix well and set aside.

Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.

Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Add another 1 tablespoon of oil.

Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Optionally  mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.  

Then pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.  

During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push  and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well. 

Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.

Serve immediately with steamed rice.

Think of Mala Ban as a love child between hot pot and spicy garlic noodles. The numbing and spicy sauce tastes good with literally EVERYTHING. The best part about Mala Ban is that everyone can customize their sauce and ingredients, so it is vegetarian-friendly!

MALA BAN (Spicy Mix)

garlic (minced)

Green onion (thinly sliced)

Roasted Sesame Seeds

sichuan peppercorn (adjust to your spice preference)

Korean Red Chili Flakes (adjust to your spice preference)

sea salt

Homemade Chili Oil

sesame paste

broth

Soy Sauce

Black Vinegar

Prepare by blanching any vegetable, protein, and carbs of your choice. I love napa cabbage, mushrooms, and bok choy for vegetables, fish balls, and thinly sliced meat for protein. For carbs, I usually use instant noodles.

Add garlic, green onion, roasted sesame seeds, ground Sichuan peppercorn, Korean red chili flakes, sea salt, and homemade chili oil in a bowl to make the chili sauce. Heat 4 tablespoons of oil and pour it on top of the ingredients. Mix well

Mix roasted sesame paste, soy sauce, black vinegar, and hot water for the sesame paste. Mix everything till smooth.

Combine the sesame paste and chili sauce, and that's it!

Drizzle the sauce on top of the blanched ingredients, and enjoy!

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Mapo Tofu Recipe

MALA BAN (Spicy Mix)

Top 2 mala recipes from across the web

The most viewed mala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mapo Tofu Recipe

MALA BAN (Spicy Mix)

The most viewed mala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine