Spicy Mala Mapo Tofu
Stimulus to the brim! Relentless "Sibixin" Sichuan Fumaba who evolved in Taiwan
Description
Positioned at the opposite end of the sweet Taiwanese style, this is an authentic, sweat-inducing numbing-spicy specification loaded with massive Sichuan peppercorns, homemade chili oil, and Pixian doubanjiang.
Restaurants serving Spicy Mala Mapo Tofu
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Firm tofu
- Minced pork
- Sichuan peppercorns
- Pixian doubanjiang
- Homemade chili oil
- Dried chilies
Instructions
- [Authentic Recipe]
- Make the foundational 'Mala Oil'. Heat whole Sichuan peppercorns and dried red chilies in plenty of oil on low to transfer intense numbing heat (remove spices).
- Stir-fry minced pork in this oil until crispy. Add Pixian doubanjiang (long-aged, rich), tianmianjiang, garlic, and ginger, sautéing almost to a scorch.
- Add tofu and chicken broth, then dump in massive amounts of powdered 'extra Sichuan pepper' and chili powder.
- Boil down on high heat, forcing the tofu to completely absorb the bright red Mala oil.
- Thicken heavily with potato starch slurry, and finish by floating more Sichuan pepper powder and chili oil on the surface.
Learn more Spice, substitutes, tips
Key spices
Intense numbing of Sichuan pepper and Chili
Substitutes at Japanese supermarkets
Store-bought Sichuan Mapo Tofu base, Silken tofu
Pairing
Cold Soy Milk(to neutralize heat)
Trivia
[Trend] With the super-spicy boom (Mala hotpot) entrenched in Taiwan, modern restaurants daring to serve 'merciless numbing heat' Sichuan-style are a huge hit among youth.
Eating tips & etiquette
[Unique Eating] Neutralize the tongue-numbing (Ma) and burning heat (La) with piping hot white rice, shoveling it in mindlessly while shedding sweat and tears!
Allergen
Soy, Pork, Wheat, Sesame