Mamu Mapo Tofu
1 15 oz. brick / 425 grams Soft tofu (not silken), drained, ½ to 1” dice
Salt as needed
3 Tablespoons / 4.5 grams Cornstarch
3 Tablespoons / 45 grams Water
3 Tablespoons / 45 grams Neutral oil
1 Tablespoon / 15 grams Douchi (fermented salted black beans)
1 Tablespoon / 15 grams Doubanjiang (fermented spicy broad bean paste)
2 Tablespoons / 17 grams Garlic, minced
1 Tablespoon / 5 grams Ginger, grated
¼ teaspoon / 1.5 grams Sichuan pepper, finely ground
8 ounces / 227 grams Mamu
2 teaspoons / 12 grams Soy sauce
1 teaspoon / .5 grams Toasted sesame oil
1½ cups / 354 grams Water
3 each / 5 grams Small dried hot red peppers
½ cup / 50 grams Green onions, sliced
Cilantro leaves to serve
- Place tofu in a heat-safe bowl. Measure enough water to cover the tofu. Add water to a saucepan and ¼ teaspoon salt per cup of water. Bring saltwater to a boil. Pour over cut tofu. Let sit for 10 minutes. Drain water and set aside.
- Combine cornstarch with 3 tablespoons of water, mix into a slurry. Set aside.
- Heat oil in a wok or sauté pan on medium-high heat. Once hot add douchi and doubanjiang, and cook, stirring, for a few seconds. Add garlic and ginger, then cook, stirring, for a few more seconds. Add in Sichuan pepper and Mamu, use a spatula or spoon to break Mamu into crumbles. If pan begins to smoke, reduce heat and/or add a splash of water.
- Once Mamu is browned and a little firm, add the soy sauce and sesame oil. Stir, then add 1½ cups water. Mix slurry if it looks separated. Add drained tofu and slurry. Mix gently. Add in green onions.
- Serve garnished with fresh cilantro leaves.