Spicy tofu, also known as Mapo Tofu, is a popular Sichuan dish that has gained popularity worldwide for its unique blend of flavors and textures. It is a stir-fry dish made with soft tofu, minced meat (usually pork or beef), chili flakes, and Sichuan peppercorn powder, which gives it a characteristic numbing sensation. The dish is often served with rice and garnished with chopped green onions.

Mapo Tofu is believed to have originated in the Sichuan province of China during the Qing dynasty. It was created by a woman named Chen Mapo, who was the owner of a small restaurant in Chengdu. The dish became so popular that it was eventually named after her, and today it is considered one of the most iconic Sichuan dishes.

Over the years, the dish has undergone various adaptations to suit different tastes and preferences. Vegetarian versions of the dish have also been created, using mushrooms or other meat substitutes in place of the meat.

Spicy tofu is not only delicious but also a good source of protein, calcium, and iron, making it a healthy addition to any meal.

This recipe is a delicious take on spicy tofu, incorporating minced chicken and a blend of spices to create this dish. The recipe includes a range of ingredients commonly used in Sichuan cuisine, including ginger, garlic, and Sichuan peppercorn powder, which work together to create a rich and complex flavor profile. The addition of soy sauce and cornstarch slurry adds a savory depth to the dish and helps to create a thick, luscious sauce that perfectly coats the tofu and meat.

Whether you are a fan of spicy food or simply looking to try something new, this spicy tofu recipe is a must-try. It is easy to make and can be adapted to suit your own personal tastes by adjusting the amount of chili flakes used. Enjoy it as a main dish served over rice or as a side dish to complement a variety of other Chinese-inspired dishes.

Cooking Instructions:

1. Cut the block of tofu into bite-sized cubes. Fill a pan with hot water and add a teaspoon of salt. Place the cubed tofu into the pan and blanch it for 2 minutes. After 2 minutes, drain the tofu and set it aside.
2. Finely chop the ginger, garlic, and onions.
3. Heat a pan over medium-high heat. Add the minced chicken or meat of your choice and stir-fry until the color changes to white, or until the meat is no longer raw.
4. Add the finely chopped onions, garlic, ginger, chili flakes, Sichuan peppercorn powder, and soybean paste. Stir well to combine and continue to stir-fry for 2 minutes.
5. Add 1 and 1/2 cups of water to the pan and stir well. Bring the mixture to a simmer.
6. Once the mixture is simmering, add the blanched tofu, light and dark soy sauce, and salt to taste. Stir everything together and cook on low heat for about 3 minutes, stirring occasionally.
7. In a small bowl, make a cornstarch slurry by adding 1 teaspoon of cornstarch to 1/4 tablespoon of water. Add the cornstarch slurry to the pan and stir well to combine.
8. Continue to cook the mixture until the sauce thickens to your preferred consistency, stirring occasionally.
9. Once the sauce has thickened you can add garnish of choice such as green onions or pepper. Remove the pan from the heat and enjoy your delicious and spicy tofu dish!

Ingredients Overview:

• Tofu - 1 block (250 grams) of soft tofu is used in this recipe. Tofu is a versatile and protein-rich ingredient that is commonly used in vegetarian and vegan dishes.
• Mince chicken - You can use 1 cup of minced chicken or any other meat of your choice. Mince chicken adds a savory and meaty flavor to the dish.
• Onion - 1/2 onion is finely chopped and added to the dish for a subtle sweetness and texture.
• Ginger - 1 teaspoon of ginger is finely chopped and added for a warm and slightly spicy flavor.
• Garlic - 2 teaspoons of garlic are finely chopped and added for a bold and aromatic flavor.
• Chili flake - 1 teaspoon of chili flake is added for a fiery kick and spiciness.
• Dark soy sauce - 1 teaspoon of dark soy sauce is added for a rich and savory depth of flavor.
• Light soy sauce - 1 1/2 teaspoons of light soy sauce are added for a salty and umami taste.
• Cornstarch - 1 teaspoon of cornstarch is used to thicken the sauce and create a luscious texture.
• Sichuan peppercorn powder - 1/2 teaspoon of Schuan peppercorn powder is added to the dish to provide a characteristic numbing sensation that is commonly associated with Sichuan cuisine.
• Soya bean paste - 1 teaspoon of soya bean paste is added for a sweet and salty flavor.
• Water - 1 1/2 cups of water are used to create a flavorful sauce that perfectly coats the tofu and meat.

Hot and Spicy Tofu As Featured On Youtube

FAQS: Hot and Spicy Tofu

Q: Is this recipe vegan or vegetarian?

A: This recipe is not vegan since it contains minced chicken, but you can omit the meat or substitute it with plant-based protein to make it vegetarian.

Q: How spicy is this dish?

A: The spiciness of the dish can be adjusted by adding more or less chili flakes according to your personal preference.

Q: Can I use firm tofu instead of soft tofu?

A: Yes, you can use firm tofu instead of soft tofu. However, the texture of the dish may differ slightly.

Q: What is Sichuan peppercorn powder?

A: Sichuan peppercorn powder is a type of spice commonly used in Sichuan cuisine. It has a characteristic numbing sensation and a slightly citrusy flavor.

Q: Can I use other types of meat instead of minced chicken?

A: Yes, you can use any type of meat you prefer, such as pork, beef, or lamb.

Q: How long does this dish take to make?

A: This dish takes about 15-20 minutes to make from start to finish.

Q: Can I make this dish ahead of time?

A: Yes, you can make this dish ahead of time and reheat it before serving. The tofu may lose some of its texture upon reheating, but the flavors will still be delicious.

Q: What can I serve with this dish?

A: This dish can be served over rice or alongside other Chinese-inspired dishes such as stir-fried vegetables or dumplings.