Spicy tofu

spicy_tofu

Chinese cuisine is known for its bold and vibrant flavors, and one dish that truly encapsulates this essence is the spicy tofu.

Tofu, also known as bean curd, is a versatile and nutritious ingredient that has been a staple in Chinese cooking for centuries. Made from soybeans, it is rich in protein, calcium, and other essential nutrients, making it an excellent source of plant-based protein for vegetarians and vegans.

Spicy tofu, also known as mapo tofu, is a popular Sichuan dish that features soft cubes of tofu coated in a rich and flavorful sauce that is both spicy and numbing. This dish originated from the Sichuan province in China, which is known for its love of bold and spicy flavors.

The name ‘mapo tofu’ comes from the Chinese word “ma” which means numbing and “po” which means woman. The dish is named after a woman who sold the tofu from her street stall in Chengdu, the capital of Sichuan province, where the dish originated. She was known for her fiery and numbing tofu dish, which quickly became popular among the locals.

The secret behind the unique flavor of spicy tofu is the use of Sichuan peppercorns. These peppercorns are known for their numbing effect, which complements the spiciness of the dish. The dish also uses a variety of other spices and aromatics, such as garlic, ginger, scallions, and fermented black beans, which give it a complex and rich flavor.

The dish can be made using different types of ground meat, such as pork or beef, which adds an additional layer of flavor and texture to the dish. However, this can be easily omitted for a vegetarian or vegan version of the dish.

Spicy tofu is a quick and easy dish to make, with most of the preparation time involving the chopping of the vegetables and the preparation of the sauce. The tofu is then added to the sauce and cooked for a few minutes until heated through and coated in the flavorful sauce.

The dish is typically served with steamed rice, which helps to absorb the spicy and aromatic sauce, creating a perfect balance of flavors. It can also be served alongside other Sichuan dishes, such as kung pao chicken, dan dan noodles, or hot and sour soup, which all feature similar bold flavors and spices.

In conclusion, spicy tofu is a beloved and iconic dish in Chinese cuisine that truly showcases the bold and vibrant flavors of Sichuan. With its fiery and numbing sauce coating soft and delicate cubes of tofu, this dish is perfect for those who love a bit of spice and intensity in their food.

Ingredients:

  • 1 block of firm tofu
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tbsp Sichuan peppercorns
  • 2 tbsp doubanjiang (fermented broadbean paste)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 cup water
  • 1 green onion, chopped
  • 1/4 cup cilantro, chopped

Directions:

  1. Drain the tofu and cut it into 1-inch cubes.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
  3. Add the Sichuan peppercorns and cook for 30 seconds, until fragrant.
  4. Add the doubanjiang and stir-fry for 1 minute.
  5. Add the soy sauce, rice vinegar, sugar, and water into the skillet. Stir everything together and let it simmer for 2-3 minutes.
  6. Add the tofu cubes, stirring gently to coat with the spicy sauce.
  7. Let the tofu simmer for 5-7 minutes or until the sauce has thickened and the tofu is heated through.
  8. Garnish with chopped green onion and cilantro.
  9. Serve hot with rice. Enjoy!