Spicy Mala Tofu Recipe: A Flavorful Sichuan Delight to Spice Up Your Meal

Mala tofu, also known as "mapo tofu," is a spicy and numbing Sichuan dish that features tofu and ground meat (usually pork or beef) cooked in a flavorful sauce made with Sichuan peppercorns and chili bean paste. Here's a basic recipe for mala tofu:

Ingredients:

For the Sauce:

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons Sichuan doubanjiang (chili bean paste)
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 1 tablespoon fermented black beans, rinsed and minced (optional)
• 1/2 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar (adjust to taste)

For the Tofu:

• 1 Block of Tung Lam Silken Box OR 4 pieces of Tofu Keras, cut into suitable size
• 1/2 pound (225g) ground pork or beef
• 2 green onions, chopped
• Salt, to taste
• Cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
• Sliced green onions and cilantro for garnish

Instructions:

1. Prepare the Tofu:

   • Cut the tofu into suitable size and set aside.
   • Bring a pot of water to a boil, add a pinch of salt, and blanch the tofu for about 2 minutes. This helps remove any raw bean taste. Drain and set aside.

2. Prepare the Sauce:

   • Heat the vegetable oil in a wok or large skillet over medium heat.
   • Add the minced garlic and ginger, and stir-fry for about 30 seconds or until fragrant.
   • Add the Sichuan doubanjiang (chili bean paste) and ground Sichuan peppercorns. Stir-fry for another 30 seconds to release their flavors.
   • If using fermented black beans, add them to the wok and stir-fry for a few more seconds.
   • Pour in the chicken or vegetable broth, soy sauce, Shaoxing wine, and sugar. Stir well and bring to a simmer.

3. Cook the Tofu and Meat:

   • Gently slide the blanched tofu into the simmering sauce. Be careful not to break the tofu cubes.
   • In a separate pan, brown the ground pork or beef over medium-high heat until it's no longer pink and starts to crisp up.
   • Add the cooked meat to the simmering tofu and sauce. Stir gently to combine.
   • Let everything simmer for about 5-7 minutes, allowing the tofu to absorb the flavors. If the sauce is too thick, you can add a bit more broth to reach your desired consistency.

4. Thicken the Sauce:

   • Stir in the cornstarch slurry to thicken the sauce. Continue to cook for another minute until the sauce has thickened.

5. Adjust Seasoning and Serve:

   • Taste the sauce and adjust the salt and sugar if needed.
   • Garnish with chopped green onions and cilantro.

Serve your mala tofu hot with steamed rice. Enjoy the spicy and numbing flavors of Sichuan cuisine!