Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region. The Sichuan peppercorn gives dishes a unique “numbing” effect.
It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor but also to numb your tongue so it can take more heat.
The traditional Mapo Tofu recipe is made with pork, you can substitute it with beef or turkey. We chose to go vegetarian and skip the meat.
(Serves 3 people)
90gr ground turkey (skip for vegetarian)
1 Tbsp. green onions, minced
3 Tbsp. water
300gr of Tofu
2 Tbsp. LKK Vegetarian Oyster Sauce
2 Tbsp. LKK Chili Bean Sauce
1 Tbsp. Pure Sesame Oil
Cornstarch water as needed
2 tsp. Minced Garlic
1 tsp. Minced Ginger
Boil the tofu until cooked through, set aside.
Saute Minced Garlic and Minced Ginger until fragrant. Add ground beef and stir-fry until cooked through.
Stir in Oyster Flavored Sauce and Chili Bean Sauce and stir-fry until fragrant, then add water.
Add tofu and simmer over low heat until the tofu absorbs the flavor. Add cornstarch water to thicken the sauce. Sprinkle Pure Sesame Oil before serving.
Garnish with green onions, and it¡s ready to serve.
We recommend serving with brown rice and adjust to individual taste preferences.
When you make this for friends and family, I guarantee that they’ll ooh and ahh over how much this Mapo Tofu looks and tastes just like what your favorite Szechuan/Sichuan restaurant makes.
Hope you enjoyed preparing Mapo Tofu! Take a picture of your chicken Teriyaki and tag us on Instagram @clocfood