Mapo Tofu
This dish is an homage to the fiery, garlicky, oily and red lacquer-colored Mapo Tofu served on Sawtelle, the emerging, hip Asian neighborhood in West Los Angeles. Foodies, students, writers, artists, and tourists flock to its restaurants for Korean hot pots, fresh, hand-pulled Chinese noodles, Tokyo-style sushi, premium sake, and Japanese yaki (fried) or robata (grilled over bichotan charcoal) dishes, often waiting over 40 minutes to be seated. The food is that good…
A fusion of Chinese, Japanese and Korean flavors, this four-block section of LA serves the best version of Mapo Tofu I have eaten—anywhere! Chefs elevate this dish by using soft, organic #2 tofu, gently poaching it before adding it to the spicy red sauce and including plenty of garlic and ginger to create its signature flavor. Although hard to source, adding Chinese Sichuan Peppercorns is another requisite for this dish. This spice adds a subtle, lemon-like aroma and flavor, as well as a very pleasant tingling sensation on the tongue. Without it, the dish lacks its hauntingly umami-ish punch. Be sure to “clean” the peppercorns before using; lower-quality Sichuan peppercorn brands will leave their black seeds in the package, which must be removed to prevent a bitter flavor in the finished dish. Add half the amount of “cleaned’ Sichuan peppercorns AFTER sautéing the pork, and the remainder as a finishing sprinkle rubbed between your fingers right before serving. If you can’t find this ingredient, try subbing-in Chinese Five Spice.
The perfect tofu texture—it must have a custard-like softness yet “wiggle” when shaken, which is achieved by gently water poaching the ½-inch tofu cubes in a shallow nonstick skillet (much easier to manage tofu than in a wok). The tofu cooking process begins in cold water, which is brought to a simmer on medium heat. The tofu is then poached for only one minute before being removed to another plate using a large Chinese skimmer or spoon.
Since this dish cooks quickly, be sure to have all your veggies prepped and ingredients ready to go before starting the cooking process. Pair with steamed long-grain white rice and cucumber salad.
MAPO TOFU
Serves: 2 as a main; 4 as a side
Ingredients
4 dried Shitake mushrooms
1 16 oz. Melissa’s Soft Organic Tofu, rinsed, drained and cut into ½-inch cubes
1/3 cup canola or peanut oil
2 dried De Arbol chiles, seeds and stems removed
3 tablespoons finely sliced garlic, about 4 cloves large garlic; about 1/3 cup
3 tablespoons peeled and finely chopped ginger
8 oz. ground pork
1 tablespoon spicy black bean sauce
9 oz. Gochujang fermented chili sauce (I recommend Mother-in-Law brand)
1/3 cup chicken bone broth (I recommend Butcher’s Brand)
¼ cup water
1 ½ teaspoons cornstarch
¼ teaspoon toasted sesame seed oil
1 tablespoon toasted black sesame seeds
2 scallions, trimmed and thinly sliced
Preparation
Place mushrooms in a small bowl and cover with hot water to soften, about 20 minutes, then drain. Remove tough stems and toss. Slice caps into ¼-inch pieces and set aside. You should have about 1/3 cup of sliced mushrooms.
Add enough water to a large nonstick skillet to fill ¾ full, about 7 cups. Place the tofu into cold water and heat on medium heat until it simmers. Cook for one minute only, then remove with large skimmer and place in a medium bowl and set aside. Add ½ cup of oil to a wok, add ginger, and sauté for 2 minutes on medium heat. Add garlic and sauté for 1 minute or until transparent and soft. Add pork and break up with a wooden spoon, and sauté until no longer pink. Add half of Sichuan peppercorns (black seeds removed) and stir.
Add gochujang sauce, soy sauce, black bean sauce, chicken bone broth and stir to combine. Allow to gently reduce for about 2 minutes. Add mushrooms and stir to combine.
Fold in tofu and gently cook for about 2 minutes, turning over several times to combine. Mix water and cornstarch to create a slurry, then add to tofu mixture. Cook for several minutes, until the sauce is thickened and glossy. Remove from heat.
Serve over cooked long grain white rice and drizzle with sliced green onions, black sesame seeds and toasted sesame seed oil, then serve.
