Bean Curd Szechuan Style recipe, also known as Mapo Tofu, is a spicy Chinese dish made with soft tofu, ground meat (usually pork), fermented broad bean paste, chili oil, Szechuan peppercorns, and other seasonings.
It is a popular dish in Szechuan cuisine, known for its bold and spicy flavors. The dish is typically served with steamed rice and is enjoyed by many people around the world.
How To Make Bean Curd Szechuan Style
I love Chinese food, especially Bean Curd Szechuan Style (Mapo Tofu). This Szechuan dish is ideal for bold flavor lovers.
Today, I’ll share my step-by-step directions for making this delicious dish at home, along with some frequently asked questions to get you started.
Bean Curd Szechuan Style Ingredients
To make Bean Curd Szechuan Style, you’ll need the following ingredients:
- 14 oz. soft tofu
- 3.5 oz. ground pork
- 2 tbsp. fermented broad bean paste
- 2 tbsp. chili oil
- 1 tsp. Szechuan peppercorns
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 cup chicken broth
- 1 tbsp. cornstarch
- 2 tbsp. water
- 1 tbsp. vegetable oil
Step by Step Instructions To Make Bean Curd Szechuan Style
Step 1: Prepare the Tofu
The first step is to prepare the tofu. Cut the tofu into small cubes, about 1 inch in size. Then, boil a pot of water and gently add the tofu cubes. Let the tofu cook for about 2-3 minutes, then remove it from the heat and drain the water. This step helps to remove excess water from the tofu and makes it easier to fry later on.
Step 2: Fry the Pork
In a wok or frying pan, heat the vegetable oil over high heat. Add the ground pork and stir-fry for about 2-3 minutes, until the pork is browned and crispy. Remove the pork from the pan and set it aside.
Step 3: Cook the Seasonings
In the same wok or frying pan, add the minced garlic, chopped green onions, Szechuan peppercorns, fermented broad bean paste, and chili oil. Stir-fry for about 1-2 minutes, until the aromatics are fragrant and the seasonings are well combined.
Step 4: Add the Tofu and Pork
Add the cooked pork back into the wok or frying pan, and gently stir to combine with the seasonings. Then, add the boiled tofu cubes and stir gently to coat with the seasonings.
Step 5: Add the Liquid Ingredients
Pour in the chicken broth, soy sauce, and Shaoxing wine. Gently stir to combine and let the mixture simmer for about 2-3 minutes until the sauce thickens slightly.
Step 6: Thicken the Sauce
In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the wok or frying pan and stir gently to combine. Let the mixture simmer for another 1-2 minutes until the sauce thickens to your desired consistency.
Step 7: Serve and Enjoy!
Once the sauce has thickened, remove the wok or frying pan from the heat and serve the Bean Curd Szechuan Style hot, garnished with chopped green onions.
Where can I find fermented broad bean paste and Szechuan peppercorns?
You can find fermented broad bean paste and Szechuan peppercorns at Asian grocery stores or online. Some regular grocery stores may also carry these ingredients in their international aisle.
Bean Curd Szechuan Style Variations
Meatless version: Omit the ground meat and use vegetable broth instead of chicken broth to make a vegan version of the dish.
Vegetarian version: Substitute the ground meat with chopped mushrooms or diced tofu for a vegetarian version of the dish.
Spicier version: Increase the amount of chili oil or add more Szechuan peppercorns for a spicier kick.
Milder version: Use less chili oil or substitute it with a milder chili sauce for a less spicy version of the dish.
Extra vegetables: Add some diced bell peppers, sliced carrots, or mushrooms to the dish to make it more colorful and nutritious.
Crunchy version: Coat the tofu cubes with cornstarch before frying to make them crispy and crunchy.
Sauce variation: Use different sauces such as hoisin sauce or black bean sauce to create a different flavor profile for the dish.
How to Serve Szechuan Style Bean Curd
Bean Curd Szechuan Style is typically served hot and is often enjoyed with steamed rice.
You can also serve it with some steamed vegetables like bok choy or broccoli to make it a more balanced and nutritious meal.
Garnish the dish with some chopped green onions for added flavor and freshness.
If you like, you can also serve some extra chili oil on the side for those who prefer a spicier kick.
Bean Curd Szechuan Style Storing and Reheating
To store Bean Curd Szechuan Style, transfer it to an airtight container and refrigerate it for up to three days. When reheating, you can either microwave it or reheat it on the stove.
To reheat in the microwave, transfer the desired amount of Bean Curd Szechuan Style to a microwave-safe dish and cover it with a lid or microwave-safe wrap. Microwave it on high for 1-2 minutes or until heated through, stirring halfway through.
To reheat on the stove, transfer the desired amount of Bean Curd Szechuan Style to a small saucepan and add a splash of water or broth to loosen the sauce. Heat it over medium-low heat, stirring occasionally until heated through.
Keep in mind that the tofu may become softer and less firm if stored in the sauce for too long. If you find that the tofu has become too soft, you can pan-fry it briefly before reheating it to restore its texture.
Bean Curd Szechuan Style Recipe
Ingredients
- 14 oz. soft tofu
- 3.5 oz. ground pork
- 2 tbsp. fermented broad bean paste
- 2 tbsp. chili oil
- 1 tsp. Szechuan peppercorns
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 2 cloves garlic minced
- 2 green onions chopped
- 1/2 cup chicken broth
- 1 tbsp. cornstarch
- 2 tbsp. water
- 1 tbsp. vegetable oil
Instructions
- The first step is to prepare the tofu. Cut the tofu into small cubes, about 1 inch in size. Then, boil a pot of water and gently add the tofu cubes. Let the tofu cook for about 2-3 minutes, then remove it from the heat and drain the water. This step helps to remove excess water from the tofu and make it easier to fry later on.
- In a wok or frying pan, heat the vegetable oil over high heat. Add the ground pork and stir-fry for about 2-3 minutes, until the pork is browned and crispy. Remove the pork from the pan and set it aside.
- In the same wok or frying pan, add the minced garlic, chopped green onions, Szechuan peppercorns, fermented broad bean paste, and chili oil. Stir-fry for about 1-2 minutes, until the aromatics are fragrant and the seasonings are well combined.
- Add the cooked pork back into the wok or frying pan, and gently stir to combine with the seasonings. Then, add the boiled tofu cubes and stir gently to coat with the seasonings.
- Pour in the chicken broth, soy sauce, and Shaoxing wine. Gently stir to combine and let the mixture simmer for about 2-3 minutes, until the sauce thickens slightly.
- In a small bowl, mix together the cornstarch and water to create a slurry. Pour the slurry into the wok or frying pan and stir gently to combine. Let the mixture simmer for another 1-2 minutes, until the sauce thickens to your desired consistency.
Bean Curd Szechuan Style is a delicious and flavorful dish that is perfect for those who love spicy and savory flavors.
With this recipe, you can easily make this dish at home with just a few simple ingredients and steps.
Don’t be afraid to adjust the spice level to your liking or add some extra veggies for more flavor and texture.
Whether you’re a fan of Chinese cuisine or just looking for a new and exciting dish to try, Bean Curd Szechuan Style is sure to satisfy your taste buds.
