Chinese cuisine is diverse and rich in flavors, textures, and ingredients, and offers plenty of options for vegetarians. One of the most popular and flavorful vegetarian Chinese dishes is Mapo Tofu, originating from the Sichuan province in southwestern China. Mapo Tofu is a spicy dish made with silken tofu, fermented black beans, and a fiery chili sauce. The dish is named after its creator, who was known as "Mapo" (which means "pockmarked old lady" in Mandarin). Legend has it that she was an excellent cook who ran a small restaurant in Chengdu and invented the dish to cater to her local customers.
Ingredients:
1 block of silken tofu (14-16 ounces) - Tofu, also known as bean curd, is a popular ingredient in many vegetarian and vegan dishes. It is a versatile food made from soybeans that are soaked, ground, and then curdled with a coagulant. The resulting mixture is then pressed into blocks, which can be sliced or crumbled for use in a variety of dishes.
Tofu has a neutral flavor and a smooth, custard-like texture, making it a great base for absorbing the flavors of other ingredients. It is also a great source of protein, iron, and calcium, making it a nutritious addition to any meal.
Tofu can be found in many forms, including silken tofu, which has a softer, creamier texture, and firm tofu, which has a denser, more substantial texture. It can be used in stir-fries, soups, sauces, and salads, and can also be grilled, fried, or baked.
2 tablespoons vegetable oil - Vegetable oil is used to fry the ingredients and provide a base for the sauce. Canola oil, grapeseed oil, or peanut oil can also be used.
2 cloves of garlic, minced - Garlic adds flavor to the dish and provides a strong aroma. Mincing the garlic allows it to be evenly distributed in the sauce.
1 inch ginger, minced - Ginger is used to provide heat and flavor to the dish. It helps to balance out the spicy and salty flavors of the other ingredients.
1/4 cup fermented black beans, rinsed and drained - Fermented black beans are a staple ingredient in many Chinese dishes. They add a deep, umami flavor to the dish and help to balance out the spiciness.
2 green onions, chopped - Green onions are used for flavor and aroma and add a fresh, green flavor to the dish.
1 teaspoon Sichuan peppercorns (optional) - Sichuan peppercorns are used to add a unique and numbing flavor to the dish. They are optional but add a distinctive flavor to the dish.
2 tablespoons chili bean paste - Chili bean paste is used to provide heat and flavor to the dish. It is a combination of chili peppers, broad bean paste, and other spices.
1 tablespoon doubanjiang (spicy broad bean paste) - Doubanjiang is a spicy paste made from fermented broad beans and chili peppers. It is used to add heat and flavor to the dish.
2 tablespoons soy sauce - Soy sauce is used to provide saltiness and depth of flavor to the dish.
1 tablespoon sugar - Sugar is used to balance out the spiciness and saltiness of the other ingredients.
2 tablespoons cornstarch - Cornstarch is used to thicken the sauce and give it a glossy appearance.
2 tablespoons water - Water is used to dissolve the cornstarch and form the thickening mixture.
2 tablespoons chopped cilantro (optional) - Cilantro is used for flavor and as a garnish. It adds a fresh, herbal flavor to the dish.
Instructions:
Cut the tofu into 1 inch cubes and set aside. This will make it easier to stir-fry and will ensure even cooking.
In a wok or large frying pan, heat the oil over medium-high heat. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. This will allow the garlic and ginger to release their aromas and flavors, and the stir-frying will bring out their flavors.
Add the fermented black beans and chopped green onions and stir-fry for 1-2 minutes until fragrant. This will help to build the flavor of the dish, and stir-frying until fragrant will ensure that their flavors are evenly distributed.
Add the Sichuan peppercorns (if using) and stir-fry for 30 seconds. This will allow the Sichuan peppercorns to release their numbing flavor and aroma, and stir-frying for 30 seconds will ensure that their flavor is evenly distributed.
Add the chili bean paste, doubanjiang, soy sauce, and sugar and stir-fry for 1-2 minutes until fragrant. This will allow the flavors of the chili bean paste, doubanjiang, soy sauce, and sugar to meld together, and stir-frying until fragrant will ensure that their flavors are evenly distributed.
Add the tofu to the pan and gently stir to coat the tofu with the sauce. Be careful not to break the tofu. Cook for 2-3 minutes until heated through.
In a small bowl, whisk together the cornstarch and water to form a slurry. Add the slurry to the pan and stir to thicken the sauce. Cook for 1-2 minutes until the sauce has thickened.
Serve the Mapo Tofu hot, garnished with chopped cilantro (if using). This dish can be served over steamed rice for a complete meal.
Note: Feel free to adjust the level of spiciness to your preference by using more or less chili bean paste or doubanjiang. You can also use additional ingredients such as mushrooms, bell peppers, or eggplant to add more texture and flavor to the dish.
