Mapo Tofu

Mapo Tofu (麻婆豆腐) is a popular Sichuan dish that has captured the hearts of many in Chicago’s diverse food scene. With its blend of soft tofu, ground meat, and bold, spicy flavors, it’s a go-to for those craving authentic Chinese cuisine. The dish’s key ingredient, doubanjiang (fermented chili bean paste), gives it a unique savory and umami-rich flavor, while Sichuan peppercorns deliver a numbing heat that adds a distinct kick. Served with steamed rice, Mapo Tofu has become a favorite in Chicago’s vibrant Chinese food culture for those who enjoy a bit of spice.

Ingredients :

1 block (14 oz / 400g) soft or medium-firm tofu, cut into cubes
200g (7 oz) ground pork or beef
2 tbsp vegetable oil
2 garlic cloves, minced
1 tsp ginger, minced
1 tbsp doubanjiang (fermented chili bean paste – key for flavor!)
1 tbsp soy sauce
1 tsp sugar
1/2 cup chicken broth or water
1 tsp cornstarch + 1 tbsp water (slurry)
1/2 tsp ground Sichuan peppercorns (adjust to taste)
2 green onions, chopped (for garnish)
Optional: a drizzle of sesame oil

Directions :

Start by seasoning the chicken with salt and pepper, then toss with cornstarch until each piece is evenly coated. Heat about 1 inch of vegetable oil in a pan or wok over medium-high heat. Fry the chicken in batches for 4-5 minutes until golden and crispy, then set aside to drain. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth until combined. Separately, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. In a clean pan, heat 1 tablespoon of oil and add the garlic, ginger, white parts of the green onions, and dried chilies. Stir-fry these for about 30 seconds until aromatic. Pour in the sauce mixture and bring it to a simmer, then add the cornstarch slurry and stir until the sauce thickens. Finally, add the fried chicken to the pan, tossing it in the sauce until each piece is well-coated. Cook for another 1-2 minutes to let the flavors meld. Garnish with the green onion tops and serve hot over steamed rice.