Mapo tofu is, as the name states, a dish made mainly of tofu. However, despite tofu being the main ingredient, this dish isn’t vegetarian. Nowadays, restaurants remove the meat part of it when serving the dish, probably to reduce the cost. This dish originated from the province of Sichuan in China where the people like to eat very spicy food, thus where the name “mapo tofu” came from. “Ma” literally means “numb” in Chinese and, based on this dish, can mean, “mouth numbed by the spiciness”. “Mapo tofu” isn’t a dish we eat during special events; it’s more of an everyday dish and it holds no special meaning to Chinese culture or my family―only to me. My first experience of tasting mapo tofu was quite special; maybe it’s due to the circumstances. I was only nine years old back then when I went to China for the first time with my parents. The trip was long and tiring, especially for a small kid. However, when we had our first meal, it was extremely satisfying. The first thing we ordered in the restaurant was mapo tofu. The tofu was very spicy―so much so that my parents couldn’t stand it―but I kept eating it no matter how numb my lips and mouth were from the spiciness. That was one very memorable event during my childhood. Even now, I still eat it no matter how spicy it is. I just need some water nearby.
Recipe
Ingredients
– 1 lb tofu
– ¼ lb ground pork (or the quantity you like)
– 2 green onions
– 1 tbsp fermented black beans, salted
– chili paste (amount varies between people, but 1 tbsp is usually enough)
– 40 ml chicken stock
– 30 ml water
– soya sauce
– spicy pepper
The ingredients aren’t hard to find in Montreal. Although regular groceries might not have
them all, you can be sure to find them in any Chinese grocery store since they are basic
ingredients in Chinese culture.
them all, you can be sure to find them in any Chinese grocery store since they are basic
ingredients in Chinese culture.
Procedure
- Marinate the pork with some soya sauce and spices for about 20 minutes.
- Meanwhile, cut the tofu into smaller pieces.
- Boil the tofu for around 3 minutes and then drain it.
- Prepare the green onions by cutting them smaller.
- Heat some oil in a pan and add the pork. Cook the pork until it darkens and add in the salt, black beans, and chili paste. Make sure that the beans are well mashed so they blend with the meat.
- Add the stock, tofu, and green onions, and then cook it at a lower temperature for 4 minutes.
- Mix the soya sauce, water, and the pepper and stir gently to not break the tofu. Two minutes later, it’s ready to serve.
Photo source: http://www.delmarrendezvous.com/images/tofu/ma_po_tofu.jpg
