2024. 9. 12. 08:12ㆍ카테고리 없음
Mapo Tofu, also known as Mabodofu, is a popular dish originating from Sichuan cuisine, loved for its spicy, numbing, and umami-rich flavors. This dish features soft tofu simmered in a flavorful sauce made with ground pork, fermented broad bean paste, and Sichuan peppercorns. In Korea, Mapo Tofu has been adapted to suit local tastes, often resulting in a slightly less spicy version, but still retaining its characteristic bold flavors.
Introduction to Mapo Tofu
Mapo Tofu is a comforting and satisfying dish that combines the smooth texture of tofu with the rich, spicy, and savory flavors of the sauce. The sauce, typically made with doubanjiang (fermented broad bean paste), soy sauce, garlic, and ginger, is thickened to create a velvety coating over the tofu. Ground pork adds richness and depth, while Sichuan peppercorns provide the distinctive numbing sensation that complements the heat of the chilies. Mapo Tofu is best served with steamed rice, which balances the strong flavors of the dish.
Ingredients for Mapo Tofu (2-3 Servings)
To prepare Mapo Tofu for two to three people, you'll need the following ingredients:
For the Sauce:
- Doubanjiang (fermented broad bean paste): 2 tbsp
- Soy sauce: 2 tbsp
- Oyster sauce: 1 tbsp
- Shaoxing wine (or rice wine): 1 tbsp
- Chicken broth or water: 1 cup
- Cornstarch: 1 tbsp, mixed with 2 tbsp of water (for thickening)
- Sesame oil: 1 tsp (optional, for flavor)
For the Stir-Fry:
- Tofu: 400g (about 14 oz), cut into 1-inch cubes (firm or medium-firm tofu works best)
- Ground pork: 150g (about 5 oz)
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, minced
- Green onions: 2 stalks, chopped (separate white and green parts)
- Sichuan peppercorns: 1 tsp, toasted and ground (optional, for authentic flavor)
- Vegetable oil: 2 tbsp (for frying)
- Gochugaru (Korean chili flakes): 1-2 tsp (optional, for added heat)
Step-by-Step Recipe
Step 1: Prepare the Tofu
Start by cutting the tofu into 1-inch cubes. To remove excess water and help the tofu absorb more flavor, you can blanch the tofu in salted boiling water for about 2-3 minutes, then drain and set aside. This step is optional but recommended for a firmer texture.
Step 2: Toast the Sichuan Peppercorns (Optional)
If using Sichuan peppercorns, lightly toast them in a dry pan over medium heat until fragrant, about 2 minutes. Grind the toasted peppercorns into a coarse powder using a mortar and pestle or spice grinder. Set aside.
Step 3: Cook the Ground Pork
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes. Push the pork to one side of the pan.
Step 4: Stir-Fry the Aromatics
In the same pan, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 1-2 minutes until fragrant. Be careful not to burn the garlic. If using, add the gochugaru and stir for another 30 seconds.
Step 5: Make the Sauce
Add the doubanjiang to the pan and stir-fry it with the pork and aromatics for 1-2 minutes to release its flavors. Pour in the chicken broth (or water), soy sauce, oyster sauce, and Shaoxing wine. Stir well to combine and bring the sauce to a simmer.
Step 6: Add the Tofu and Thicken the Sauce
Gently add the tofu cubes to the pan, being careful not to break them. Let the tofu simmer in the sauce for about 5 minutes to absorb the flavors. Stir the cornstarch mixture to re-incorporate it and slowly pour it into the pan, stirring gently. Allow the sauce to thicken, coating the tofu evenly.
Step 7: Finish and Serve
Sprinkle the ground Sichuan peppercorns (if using) and the green parts of the green onions over the top of the dish. Drizzle with sesame oil for added flavor, if desired. Serve the Mapo Tofu hot, directly from the pan, with steamed rice to soak up the rich, spicy sauce.
Tips for Perfect Mapo Tofu
- Adjust the Spice Level: You can adjust the heat of the dish by adding more or less gochugaru or doubanjiang. For a milder version, reduce the amount of chili paste and omit the Sichuan peppercorns.
- Blanch the Tofu: Blanching the tofu helps it firm up and absorb more flavor. This step is optional but recommended for a better texture.
- Use Fresh Ingredients: For the best flavor, use fresh garlic, ginger, and green onions. These aromatics are key to the dish’s depth of flavor.
Conclusion
Mapo Tofu is a rich, spicy, and deeply flavorful dish that combines the smooth texture of tofu with the savory taste of ground pork and a bold, spicy sauce. This dish is perfect for a hearty, satisfying meal, especially when paired with steamed rice. Follow these seven steps to create an authentic and delicious Mapo Tofu at home, and enjoy the warming, comforting flavors of this classic dish with your family and friends.