The simplest things are sometimes the scrummiest. On days when you’re all out of oomph, a quick, comforting meal is all it takes to make it all better.  For me, Mapo Tofu does a pretty good job of that.

According to our dear friend Wiki, the name ‘mapo’ is sometimes translated as ‘pockmarked lady’. What?? I know, how unappetising right? I much prefer the more sanguine description of ‘ma’ – meaning ‘numb’, which is what happens to your mouth when you eat the fiery peppercorns and chilli in the dish. Considering the dish originates from Szechuan China, it’s not surprising that chilli and peppercorns are star ingredients.

I don’t think I’ve ever followed a specific recipe for this dish. It’s pretty basic. Stir fry minced pork with garlic, spicy chilli bean paste / chilli oil, soy or oyster sauce (depending on how salty the chilli bean paste is), add stock, bring to a boil, add cubed medium tofu. Thicken the sauce with cornstarch if necessary, garnish with spring onions (which I forgot this time)…serve with steamed rice. Done!


Join the conversation! 1 Comment

  1. […] I use quite a bit of tofu in my cooking. Medium organic tofu is a regular item in my weekly grocery list.  I love that it is easy to incorporate tofu into most of my dishes, or even use it as the main source of protein. I’ve already written about one of my favourite tofu-based dishes – mapo tofu. […]


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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.


Comfort Food, Home attempts, Pork, Recipes, Veggies & Salads