Gallery: How The Best Mapo Tofu is Made

Mapo Do Fu
Mapo Do Fu

Silken tofu flavored with beef and fermented chilis in a slick of chili oil dusted with Sichuan pepper.

Ingredients
Ingredients

Having all of your ingredients ready to go is essential for a good stir-fry. Here Chef Zhang has beef, his aromatics, and tofu ready to go. The sauces and other condiments are to his left.

Flavor the oil
Flavor the oil

The first step is to flavor the cooking oil with Sichuan peppercorns to help start building up layers of flavor early on.

Beef
Beef

After straining the peppercorns out, the beef gets cooked in the flavored oil.

Sauce
Sauce

Several sauces are added, including soy sauce, chili bean paste, Chinese rice wine, and a slurry of cornstarch and water.

Par-cook Tofu
Par-cook Tofu

The tofu is boiled separately for just a minute or two to heat it up before adding to the sauce.

Simmer
Simmer

After adding the tofu, everything is simmered together for just a minute while Chef Zhang carefully folds the tofu in to coat it without breaking the delicate curds.

Served
Served

It's addictively good. Spicy, aromatic, and soul-satisfying stuff.

20110710-mapo-tofu-fuloon-primary.jpg
20110710-mapo-tofu-fuloon-primary.jpg