Mapo Tofu is a sour sweet spicy Szechuan bean curd dish from China that dates back to the Qing Dynasty. The name actually comes from a famous lady Mrs. Chen, who was known to make the most delectable bean curd dish at her reputable Chen Xingcheng Restaurant. Ma is actually derived from the pock-face marks on her face, and Po means elderly woman in Mandarin, hence Mapo for the tofu she used to cook. 

This dish sounds a lot easier than it looks. Just like most Asian cuisines, it needs that perfect balance of sweet, sour, bitter and spice. It will surely test your capabilities but I hope this recipe breaks it down for you to make achieving that balance easier. Don’t forget to tag me or send me your recreations if you make this. I would love to share!

Serves 2 | 30 minutes l 

Ingredients:

• 1 packet of silken organic tofu
• 1 tbsp of pure black sesame oil
• 1/2 tbsp of fresh black beans
• 1 tsp of Sriracha powder
• 1 tbsp light organic soy sauce
• 2 tbsp of Amoy Mapo Tofu Sauce
• 5 cloves of garlic (minced)
• Half a medium sized onion (diced)
• 3 stems of spring onion (chopped)
• Half a red capsicum (diced)
• Half a green capsicum (diced)
• 1/2 cup water

Method:

1. In a medium sized pan over medium to high heat, pour the oil and let it heat up for a few mins
2. Add the garlic and onion and stir for a few mins until light golden
3. Add the Sriracha powder, half of the spring onions, and the washed black beans to the pan and mix for a few more mins until fragrant
4. Add the mapo tofu sauce, soy sauce, and stir in
5. Add the water, and mix again. If the mixture is too salty, add a little more water to dilute it.
6. Add the capsicum (green and red) and let the mixture come to a light simmer (5-7 mins)
7. Prepare the tofu by dicing it into cubes, and placing it into a pot of salted boiling water for 5-7mins
8. Gently drain the tofu using a meshed sieve and add it to the simmering mixture
9. Gently stir it all together.
10. In a small bowl, add 1 tsp of cornstarch and 1.5 tbsp of room temp water. Mix well and add to the tofu mixture.
11. The mapo tofu sauce should be a little thicker in consistency and ready to serve!
12. Garnish with spring onion.

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