"Mapo tofu is a Chengdu favourite typical of the spicy generosity of Sichuan food, Fuchsia Dunlop explains, though it's perhaps better not translated as pock-marked old woman's tofu. It may even convert you to the joys of tofu itself, should you still be on the fence about the stuff, because its creamy softness is the perfect foil for the intensely savoury, tingly seasoning involved here. It's also ready in mere minutes."
"2 Prep the veg Peel and finely chop the garlic, and peel and finely grate the ginger you'll need roughly a tablespoon's worth. Trim off and discard the whiskery ends from the spring onions, and any very dry bits off the tops, then divide them into white and green parts, slice both on the diagonal into roughly 2cm lengths and keep them separate."
Mapo tofu originates in Chengdu and showcases Sichuan cuisine’s combination of intense savoury, spicy and tingly flavours. Soft or silken tofu provides a creamy, delicate contrast to bold seasonings, while firmer tofu can be used for more chew. Prep requires chopping garlic, grating ginger, slicing spring onions into whites and greens, and briefly boiling then lightly starching the tofu. Essential seasonings include Sichuan peppercorns, Sichuan chilli bean paste (doubanjiang), fermented black beans, chilli flakes, and a splash of water to make a sauce. Cook quickly: fry peppercorns and aromatics, brown mince, add pastes and beans, simmer, then combine tofu and thicken.
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