In the mystical land of Sichuan, where even pandas sweat from the spicy cuisine, they have a dish that sounds like a game of culinary hide-and-seek: ‘Mapo Tofu,’ lovingly known as ‘pockmarked grandma’s bean curd.’ Now, you might think Grandma’s tofu has a rough complexion, but trust me, it’s pure flavour magic!
Once upon a time, when my father was a spry young lad, he ventured far from home to attend a university. That journey sparked his wanderlust, but his wallet was as empty as a teapot in a drought. After graduation, a job at a state-owned factory paid him a princely sum of 51 yuan a month, barely enough to buy daily essentials, let alone travel the world.
But fortune smiled upon him one year when he was chosen for a research expedition to the fiery heart of Sichuan. He couldn’t contain his excitement and immediately wrote home for a favour – a cooking oil coupon! Back in those days, essentials were rationed.
Upon arrival in the land of spicy dreams, he strutted into a famous local eatery, coupon in hand, and declared, “I’ll have a bowl of Mapo Tofu, please!” And what he experienced was a revelation of tofu proportions. With the enthusiasm of a true food explorer, he exclaimed, “This tofu is mind-blowingly good! It practically swims in two spoonfuls of oil!” Ah, the things we do for love, adventure, and that extra bit of savoury indulgence!
Throughout the years, I’ve savoured countless servings of Mapo Tofu, and they all had one thing in common: an abundance of oil. However, I relished every oily bite, gleefully using steamed rice to mop up the delicious excess. With each mouthful, I could sense the same joy and excitement my father must have felt as a young traveller far from home.
Ingredients
- 6 pieces of traditional tofu, diced into small cubes
- 100g of minced meat (chicken, pork, or beef)
- 1/4 diced onion (optional)
- Chilli soybean paste (1-2 tsp, to taste)
- Oyster sauce (1 tbsp, to taste)
- Approximately 1 tbsp of cooking oil
- 1 tsp cornflour mixed with 1 tbsp of water (used as a thickener)
- Sliced green shallots (scallions) and deseeded chili for garnish
Method
- Heat a frying pan over medium-high heat, add the cooking oil, diced onion, and chilli soybean paste. Sauté until aromatic.
- Add the minced meat and stir-fry briefly until it’s nearly cooked.
- Toss in the diced tofu cubes, followed by the oyster sauce. Gently mix everything together.
- Reduce the heat to medium, cover with a lid, and cook until the tofu is heated through (approximately 2-3 minutes).
- Add the cornflour mixture to thicken the sauce, tossing gently.
- Transfer the tofu mixture to a serving plate and garnish with sliced green shallots and deseeded chilli. Enjoy!
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