What does it taste like

If you think tofu dishes are bland, then you need to try this dish. Sichuan chefs use five words to label the taste of top-notch Mapo tofu: spicy, mouth-numbing, aromatic, tender and hot.

• Spicy (辣): Both Sichuan chilli bean paste (aka spicy Doubanjiang) and chilli powder/flakes contribute to the spiciness. The latter also enhances the red colour of the dish.
• Mouth-Numbing (麻): This particular sensation comes from Sichuan pepper, a spice unique to Chinese cuisine.
• Aromatic (香): The aroma comes from fermented black beans, aromatics (ginger and garlic), minced meat, as well as the sauce and spices mentioned above.
• Tender (嫩): This refers to the texture of the tofu. It should be jiggly and soft but doesn’t fall apart easily (more on tofu choices in later sections). 
• Hot, physically (烫): For best taste, it needs to be served right after cooking when the flavour of the dish is at its peak (but be careful not to burn your mouth as tofu holds heat very well).

Ingredients

Here is a list of ingredients you need to make classic Mapo tofu (more info on key ingredients and quantity in later sections):

• Tofu (soft or medium-firm)
• Minced beef/pork (or shiitake mushrooms for a vegan diet)
• Sichuan chilli bean paste
• Fermented black beans
• Chilli powder/flakes
• Ground Sichuan pepper
• Ginger, garlic, scallions
• Shaoxing rice wine
• Cornstarch

You should be able to find the sauces and spices above in your local Chinese/Asian supermarkets or popular online shopping platforms.

What type of tofu

Mapo tofu calls for regular tofu (aka block tofu) which is pressed into large blocks then cut into pieces for sale. It’s often soaked in water and has a coarse or fine sponge texture.

Two types of regular tofu are commonly used in traditional Chinese cuisine: Soft tofu (Nen Dou Fu/嫩豆腐) and firm tofu (Lao Dou Fu/老豆腐 or Bei Dou Fu/北豆腐).

Soft regular tofu is the perfect choice for Mapo tofu thanks to its tender, jiggly and slippery texture. Although much softer than firm tofu, it doesn’t break easily if handled and cooked properly (see tips in the cooking sections below).

🛎 TIP: I’ve seen soft tofu (嫩豆腐) sold in Chinese supermarkets labelled as “Medium-firm”. If unsure, ask shop assistants for help (show them the Chinese characters above).

Although not the popular choice, firm regular tofu is also acceptable for this dish as some people prefer its pronounced “bean flavour” and its ability to soak up seasonings.

🛎 NOTE: Silken tofu (绢豆腐), a type of unpressed tofu that coagulates directly in its container, isn’t traditionally used for Mapo tofu. But it’s acceptable as a substitute. In this case, choose medium-firm or firm silken tofu and avoid the soft version.

Minced meat and its substitute

In Chinese cooking, tofu dishes often contain a small amount of meat for extra flavour (Think Hakka-Style Stuffed Tofu). Minced beef or pork is commonly used in Mapo tofu. Replace it with chicken or turkey if you wish.

🥬 Vegan Mapo tofu: Shiitake mushrooms can be used as a substitute for the vegan version. Dried ones are preferable to fresh ones as they have a more complex flavour. Soak until plump. Trim off the stems then chop into small pieces.

Sichuan chilli bean paste

Considered the soul of Sichuan cuisine, chilli bean paste (aka spicy doubanjiang) is indispensable for making authentic Mapo tofu. It’s a fermented sauce made of broad beans and chilli peppers. Read my chilli bean paste post to learn all you need to know about this unique ingredient. 

When sourcing it in Chinese/Asian markets, look for its best variety Pixian Douban (郫县豆瓣) which comes in two versions: the regular (right in the image above) and the red oil version (left in the image above). Both are great for today’s dish.

🛎 TIP: If using the regular version, remember to chop it finer beforehand for a better mouthfeel.

Ground chilli or chilli flakes

Dried chilli pepper, in the form of either powder or flakes, provides spiciness and an appetising red colour to the dish. Please feel free to use any type available that suits your tolerance to heat. Ideally, it shouldn’t contain other spices or salt.

Sichuan pepper

An essential flavour component of Mapo tofu, Sichuan pepper is also a must-have ingredient (unfamiliar with this unique spice? Read my Complete Guide to Sichuan Peppercorns). It’s typically paired with chillies to create the iconic flavour profile known as Mala/麻辣, meaning mouth-numbing and spicy.

When time permits, I use freshly ground Sichuan pepper that only takes a few simple steps to make. Ready-to-use ones found in Chinese/Asian shops are also fine.

Fermented black beans

A typical flavour source in Mapo tofu, fermented black beans (Dou Chi/豆豉) often pairs with chilli bean paste in Sichuan dishes (such as Black Bean Sauce, Twice-cooked Pork). They deliver a complex taste: fragrant, earthy, salty and bittersweet.

Although important, it can be omitted, in my opinion, as the taste of the dish won’t be greatly compromised without them.

Cooking procedure

It only takes a few simple steps to cook Mapo tofu: blanch tofu cubes in salted water; fry minced meat with aromatic seasonings; braise tofu in the flavoured broth which is thickened at the end.

Step 1: Blanch

This step is to help firm up the tofu cubes so that they don’t break while handling but retain the bouncy, tender texture.

After cutting the tofu into cubes (about 2.5cm/1inch), gently slide them into a wok/pot filled with cold water. Add 1 teaspoon of salt.

Over high heat, bring the water to a gentle boil. Then turn down the heat to let it simmer for 1 minute. Fish out the tofu and set it aside.

Step 2: Fry

During this step, you’re going to combine all the flavour components of the dish.

Heat up a clean, empty wok until hot then add the oil (if using non-stick cookware, add the oil first then heat). Put in the minced meat and minced ginger. Stir-fry over high heat until the meat loosens and becomes pale.

Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until well combined and the aroma intensifies in the air. 

Step 3: Braise

This step allows the tofu to absorb the fragrant cooking liquid which is thickened towards the end.

Pour in Shaoxing rice wine and water (you may use unsalted chicken stock for a richer taste). Bring to a boil then gently slide in the drained tofu. Leave to boil over high heat for about 5 minutes (uncovered).

While waiting, mix some cornstarch with cold water in a small bowl. When time is up, lower the heat to medium. Pour in half of the mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the other half.

Gently stir to evenly distribute the thickening agent. Once the sauce becomes just thick enough to coat your spatula, add ground Sichuan pepper and sprinkle chopped scallions over. Give everything a final mix and remove from the heat immediately. 

🛎 TIPS:

• Sauce thickening: After pouring in the cornstarch slurry, the cooking liquid will thicken pretty quickly. When it looks a little runnier than your desired consistency, you should stop cooking as it will become thicker by the time the dish is served at the table. Don’t overcook. Otherwise, the sauce will turn lumpy. 
• Use round-edged utensils to handle the tofu in case you accidentally break it.

What to serve with

For a quick lunch, simply pour it over plain steamed rice. Although not a common option, I also like serving it with noodles (love how the sauce clings onto the noodle strands).

Or, include it in a multi-dish dinner. Pair it with other savoury protein or vegetable dishes. Take what we had last Saturday for example: Mapo tofu, steamed chicken, smashed cucumber, hot and sour soup and jasmine rice. Does this combination sound good?

FAQs

Other tofu dishes

As a very healthy source of protein, tofu can be prepared in so many scrumptious ways: in salads, stir-fries, stews, soups, etc. Here are some classics to try:

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Mapo Tofu, the Authentic Way (麻婆豆腐)

Tender tofu cooked in an aromatic and spicy sauce, accompanied by minced meat. This recipe shows you how to make Mapo tofu the authentic way.

Course Main Course

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 584kcal

Author Wei Guo

Ingredients

For the tofu

• 600 g regular tofu soft or medium firm (see note 1)
• 1 teaspoon salt

For the sauce

• 2 tablespoon neutral cooking oil
• 100 g minced beef or pork
• 1 teaspoon minced ginger
• 2 tablespoon Sichuan chilli bean paste see note 2
• 1 tablespoon fermented black beans rinsed and chopped
• 1 tablespoon ground chilli or chilli flakes (or to taste)
• 1 tablespoon minced garlic
• 1 tablespoon Shaoxing rice wine
• 400 ml water or unsalted stock
• 2 tablespoon cornstarch mixed with 3 tablespoons water

You also need

• ½ teaspoon ground Sichuan pepper or to taste
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Blanch

• Cut the tofu into 2.5cm/1 inch cubes. Gently slide them into a wok/pot filled with water. Add the salt. Bring the water to a boil then simmer for 1 minute. Drain the tofu and set it aside.

Fry

• Heat up an empty wok until hot then add the oil. Put in minced meat, along with minced ginger. Stir fry over high heat until the meat becomes pale.
• Add Sichuan chilli bean paste, fermented black beans, chilli powder/flakes and minced garlic. Fry until fragrant.

Braise

• Pour in Shaoxing rice wine and 400ml (1¾ cup) of water or unsalted stock. Bring to a boil then gently slide in the tofu. Leave to boil for about 5 minutes (uncovered).
• Turn the heat down to medium. Add half of the cornstarch water mixture (make sure to stir it well beforehand). Leave to simmer for 10 seconds or so, then pour in the remaining half.
• Once the sauce becomes just thick enough to coat the spatula, add ground Sichuan pepper and chopped scallions. Give everything a gentle mix then turn off the heat immediately. Serve it hot with plain steamed rice.

Video

Notes

1. Classic Mapo tofu calls for regular tofu which comes in pressed blocks and is usually soaked in water.  Silken tofu (绢豆腐), a type of unpressed tofu that coagulates directly in its container, isn’t a traditional choice but acceptable as a substitute. In this case, choose medium-firm or firm silken tofu and avoid the soft version.

2. Different brands of Sichuan chilli bean paste (aka spicy doubanjiang) may vary in saltiness, spiciness and texture. Adjust the quantity accordingly. I always use Pixian Douban (郫县豆瓣), a well-known variety, for this dish.

3. In terms of the level of hotness and numbing sensation, this recipe is not adapted for non-Sichuanese tastes. You might find it too pungent if you are not accustomed to it. Please feel free to alter the quantity of ground chilli (chilli flakes) and ground Sichuan pepper. You may also add a little sugar to balance the spiciness as well as the saltiness.

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 16g | Protein: 40g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1164mg | Potassium: 278mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1246IU | Vitamin C: 2mg | Calcium: 396mg | Iron: 2mg

Prepare a tasty filling

Like making Chinese dumplings, a good filling is key to the success of this stuffed tofu dish. It should taste tender but not overly wet and have a well-balanced flavour.

Proteins

I choose to have a mixture of minced pork and shrimp, like my favourite filling for Shumai. You could use only pork, or beef/chicken if you wish, like how you stuff Shanghai pan-fried pork buns. Alternatively, use only shrimp if you enjoy the filling for dim sum classic Har Gow.

Vegetables

It’s nice to add a touch of vegetables to the filling. I use shiitake mushrooms, one of my favourite ingredients for dumpling fillings.

Use the dried version if available. Rehydrate them in water until plump. Don’t discard the tea-like water after soaking. You can use it later when making the sauce. 

Seasoning

To season the filling, add minced ginger, light soy sauce, sesame oil, cornstarch and a little sugar. 

Simply mix everything mentioned above until a well-combined, sticky mass appears. Set aside and move on to the next step.

What type of tofu to use

Firm tofu works best for Hakka style stuffed tofu since it’s less fragile and retains its structure well while handling. It’s the same type I use to cook Sichuan Braised Tofu, Scallion Tofu, Tofu & Vegetable Soup, and more.

Medium-firm tofu could work but you might find it challenging to deal with if this is your first time to try it.

I highly recommend you purchase tofu made by a Chinese/Asian brand or sold in Chinese/Asian stores. The tofu found in many mainstream supermarkets in the vegan/vegetarian section is often too crumbly or lacks a good texture.

🛎 NOTE: Avoid using silken tofu (绢豆腐) which isn’t pressed and breaks easily. Regardless of its firmness, if the word “silken tofu” appears on the package, it’s not the one you need for this recipe (Want to know how to use this type of tofu? Check out my recipe for Silken Tofu Salad).

Carve the tofu

First, cut the tofu into chunky blocks. There isn’t a set rule on sizes but you need to make sure they’re thick enough to be hollowed out for adding the filling. For your reference, each of my tofu blocks measures around 2½ cm/1 inch in thickness.

Now you need to free space in the middle of the block for the filling. If you don’t care too much about the appearance, simply use a small spoon to scoop out the centre. 

Or, if you prefer a neat look, follow my ways: Use the tip of a knife to cut out a square/rectangle halfway through the tofu. Then scoop out the middle piece with a spoon (as shown in the image above).

No matter how you achieve the goal, be careful not to break or tear the sides as they help the filling to stay in place.

🛎 TIP: Don’t waste the leftover tofu pieces. Add them to a soup, such as Hot and Sour Soup, Egg Drop Soup, etc.

Stuff the tofu

Hold the tofu in one hand with your fingers supporting the sides (as shown in the image above). Gently push a spoonful of the filling into the hollowed out centre. It’s fine if some filling  bulges out slightly.

Pan-fry the tofu

Once you’ve finished assembly, heat a good layer of cooking oil in a frying pan/skillet (non-stick ones are easier to work with for this recipe). Put in the tofu blocks with the stuffed side facing down.

Fry over medium-low heat until the filling turns golden. Flip over to fry the other side.

Then stand the blocks up to brown all the sides (this is an optional step since the stuffed tofu is already fully cooked). 

The pan-frying process takes 10-15 minutes depending on the quality of your cookware and the level of heat.

Alternatively, use an air-fryer to replace pan-frying (like the option I introduced for Salt and Pepper Tofu). Spray a layer of oil over all sides of the stuffed tofu. Preheat the air-fryer at 200°C/390°F. Fry in a single layer for about 12 minutes.

Make a flavourful sauce

You could eat the stuffed tofu right after pan-frying as it is. But to make it even tastier, cook a quick sauce to serve with.

Fry some minced garlic in a little oil. Then add a mixture of light soy sauce, oyster sauce, cornstarch, white pepper, sugar and the mushroom water you saved earlier.

Turn off the heat and use the remaining heat of the pan to thicken the sauce while stirring constantly to avoid lumps.

When the sauce becomes thick enough to coat the spoon, pour it over the stuffed tofu. Garnish with scallions and serve!

It goes down very well with steamed rice, paired with one or two vegetable dishes, such as Hot and Sour Napa Cabbage, Oyster Sauce Gai Lan, Sichuan Dry Fried Green Beans, etc.

Other dishes you may like

Remove it from the box

For aesthetic reasons, silken tofu salad is usually served whole on a plate/bowl and it’s broken into bite-sized chunks while eating. Since it solidifies inside its container, it tends to “stick” to all sides of the box. So it can be tricky to remove it from the box without breaking it apart. If you’re using fresh silken tofu like mine, please follow these tips:

• Absorb any excess moisture with kitchen paper. First, peel off the cover of the box. Put several layers of paper towel over the box, then flip over. Leave to drain on a flat surface for a few minutes. By doing this, the dressing you use later will have less chance of being diluted with water.
• Cut a small opening at each corner of the box. Use a pair of scissors to help. This allows the air to go in, thus making it easier to remove the tofu from the box.

After the above two steps, flip over the tofu and remove the kitchen paper. Place a serving plate upside down to cover the tofu then turn it over. Gently lift the box up. Now you should have a whole piece of silken tofu ready to be seasoned.

Make the dressing

To season silken tofu, you can go as simple as just adding a splash of soy sauce and sesame oil or chilli oil. Today, I’d like to introduce a more sophisticated, versatile sauce that makes any Chinese style salad full of flavours. It combines scallion and garlic infused oil with soy sauce and vinegar. So aromatic and refreshing!

Here is what you need:

• Neutral cooking oil, 1½ tablespoon
• Scallions, 3 stalks (or onion, shallots)
• Garlic, 3 cloves
• Chilli flakes, or ground dried chilli, ½ teaspoon (optional but I highly recommend)
• Light soy sauce, 2 tablespoons
• Black rice vinegar (e.g. Chinkiang vinegar), 1 teaspoon
• Sugar, 1 pinch

• Firstly, infuse the oil with aromatics using the simmering method, just like how you make Chinese scallion oil (葱油). Add oil, finely chopped scallions and coarsely minced garlic to a small saucepan over low heat. Leave to gently simmer while stirring from time to time.
• As soon as you see the aromatics turning lightly golden, remove the pan from the heat immediately (they burn quickly).
• Add chilli flakes (if using). Allow the remaining heat to release their aroma. Then pour in light soy sauce, black rice vinegar, and a little sugar.

Mix well then pour everything onto the tofu. Sprinkle some finely chopped scallions and toasted sesame seeds as a garnish.

Serve the dish

Because of the fragile nature of silken tofu, it’s not a good idea to pick it up with chopsticks. Use a spoon to break a mouthful along with the topping and sauce.

In China, this salad is typically served as part of a multi-dish meal. For example, pair it with a meat dish (e.g. Braised Pork Belly, Five-Spice Chicken), a vegetable dish (e.g. Stir-fried Chinese Broccoli, Hand-Torn Cabbage), a soup (e.g. Hot and Sour Soup) and plain steamed rice.

🛎 NOTE: Although this recipe suggests you make this dish with chilled silken tofu, you may also serve it warm if you like. Simply steam the tofu for 5 minutes. Carefully pour out any excess water, then dress it with the seasoning sauce.

Recipe summary

It takes two simple steps to cook braised tofu:

• Use either shallow-frying or air-frying method to transform white, firm tofu into golden, crispy pieces with a spongy texture inside.
• Briefly braise the fried tofu in a well-seasoned liquid to allow the flavor to penetrate into the tofu pieces. 

In the original version, fatty pork slices are used for extra flavor. I replace them with dried shiitake mushroom to make it entirely vegetarian and vegan friendly. But the taste is not compromised I promise! 

Ingredients

The ingredients needed for this recipe include tofu, shiitake mushrooms, fresh chilli, scallions, garlic, Sichuan chilli bean paste, dark soy sauce, cornstarch, neutral cooking oil, salt and sugar.

Sichuan chili bean paste (aka spicy Doubanjiang/辣豆瓣酱) is a fundamental condiment of Sichuan Cuisine. It can be found in many classic dishes, e.g. Twice Cooked Pork, Sichuan Boiled Beef, etc. The image above shows my favourite variety “Pixian Douban/郫县豆瓣“. 

🛎 Substitute: Although there isn’t a replacement ingredient for Sichuan chili bean paste, you may use two alternatives for this recipe: Pickled Chili Garlic Sauce or Black Bean Sauce (the spicy version).

You may also use similar condiments found in your local shop. But be aware that you might need to adjust the quantity as the saltiness of each sauce varies.

How to choose tofu

Different from Mapo Tofu and Garlic Sauce Tofu which require medium to soft textured tofu, Sichuan style braised tofu works better when made with firm tofu. In Chinese, this type of tofu has various names: Bei Dou Fu (北豆腐), Lao Dou Fu (老豆腐), Lu Shui Dou Fu (卤水豆腐), etc.

Firm tofu has a lower water content than medium, soft or silken tofu. Irregular holes are clearly visible in every part of the block. It feels pretty solid and has little give when pressed. Yet, I wouldn’t recommend extra firm tofu (often found in vegan section in mainstream supermarkets rather than Chinese stores) which is too dry and crumbles easily.

Compared to softer types of tofu, firm tofu delivers a more pronounced soybean flavour which I appreciate very much. It’s also less fragile when handling, thus it’s perfect for novice home cooks who are unfamiliar with this ingredient.

In today’s dish, tofu is usually served in triangle-shaped pieces. You can firstly slice it into squares, then cut it diagonally. The thickness of each piece should be around 2cm (¾ inch). Before frying, make sure to pat dry each piece with kitchen paper to reduce splashing.

The traditional recipe for Sichuan braised tofu involves deep-frying which is a cooking method I tend to avoid unless it’s absolutely necessary. I’ve tested two less greasy alternatives: shallow-frying and air-frying. I’m happy to say that they both work perfectly. 

Option 1: Shallow-fry

For shallow-frying, you may use either a flat-bottomed wok or a frying pan (preferably a deep one as it can be used for the braising step later).

• Add oil that’s enough to cover half of the thickness of the tofu pieces.
• Heat the oil over high heat. Use the tip of a chopstick to test the temperature. If bubbles appear around it immediately, the oil is hot enough.
• Gently slide in the tofu pieces one by one. Leave to fry both sides over medium heat. It takes me about 7 mins to fry them to a golden colour.
• Remove the tofu and lay them over kitchen paper to absorb any excess oil.

Option 2: Air-fry

If you have an air-fryer, it’s less effort (and much less oil) to fry these tofu pieces. Here is how it’s done:

• Firstly, preheat your air-fryer at 200°C/390°F for 3 mins.
• While waiting, prepare the tofu by spraying a thin layer of oil over both sides. If you don’t have a sprayer, pour a little oil into a plate, dip in the tofu pieces one by one and coat them evenly.
• When the air-fryer is ready, put tofu in a single layer over the crisper tray inside the air fryer. Do not overcrowd as you’d want the side of each tofu slice to be nicely golden. Fry in two batches if necessary.
• It takes me about 12 mins to fry the tofu to the desired color. I suggest you have a check at 10 mins as your air fryer may work a little differently.

Braise the tofu

Step 1: Fry the sauce

If you’ve shallow-fried the tofu, use the same wok/pan to braise the dish. Pour out most of the oil and leave just a little to fry minced garlic and Sichuan chili bean paste.

If you’ve air-fried the tofu, add about 2 teaspoons of oil to a wok/pan and fry garlic and Sichuan chili bean paste until fragrant.

Step 2: Simmer in mushroom water

Then add dried shiitake mushroom (rehydrated and sliced), about 250ml (1 cup) water in which the mushroom was rehydrated, dark soy sauce and sugar. Bring it to a full boil then put in fried tofu and chili pepper. Cover with a lid and leave to braise over low heat for 2 minutes or so. 

During this braising process, most of the liquid (and the flavour) will be absorbed by the fried tofu. If you’d like to have more sauce (e.g. for pouring over the rice when serving), please feel free to add a little more water if the dish appears dry.

🛎 TIP: “Why do you use the mushroom water?” You may ask. Because it has extracted the aromatic flavor from dried shiitake mushroom which elevates the umami taste of the dish. If you replace dried shiitake with fresh ones, replace the mushroom soaking water with vegetable stock if available.

Step 3: Thicken the sauce

Finally, pour in the mixture of starch and water to thicken the sauce (stir well beforehand as the starch tends to sink to the bottom). Garnish with finely chopped scallions before dishing out.

Other Sichuan dishes

Looking for more classic Sichuan dishes? Check out these recipes:

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Braised Tofu Sichuan Style (家常豆腐)

Braised tofu tastes amazing when made in Sichuan style. Chewy outside and soft inside, the tofu has a spongy texture that helps to soak up all the flavour from the sauce.

Course Main Course

Cuisine Chinese

Diet Halal, Vegan, Vegetarian

Prep Time 3 minutes minutes

Cook Time 13 minutes minutes

Total Time 16 minutes minutes

Servings 2

Calories 267kcal

Author Wei Guo

Ingredients

• 400 g tofu about 14oz, see note 1
• Neural cooking oil for shallow frying or air-frying
• 3 cloves garlic minced
• 1½ tablespoon Sichuan chilli bean paste see note 2 for substitutes
• 4 large dried shiitake mushroom rehydrated and sliced
• 250 ml water (in which shiitake mushroom is soaked) about 1 cup
• ½ teaspoon dark soy sauce
• ½ teaspoon sugar
• 4 fresh chili pepper cut into chunks
• 1 teaspoon tapioca starch/corn starch, mix with 3 teaspoon water
• 1 stalk scallions finely chopped

Instructions

Fry the tofu

• Slice the tofu into triangle pieces, about 2 cm (¾ inch) thick. Pat dry their surface with kitchen paper.
• Option 1: Shallow-frying: In a flat-bottomed wok or a frying pan (preferably a deep one as it’ll be used for the braising step later), heat up oil enough to cover about half the thickness of the tofu. Test with the tip of a chopstick. If bubbles appear around it, the oil is hot enough. Gently slide in the tofu pieces one by one. Turn down the heat to medium and leave to fry. Flip over once the first side turns golden. When both sides are done, transfer to a plate lined with kitchen paper to absorb excess oil.
• Option 2: Air-frying: Preheat the air-fryer at 200°C/390°F for 3 mins. Spray a thin layer of oil over both sides of the tofu pieces. Then put them in a single layer over the crisper tray inside the air fryer (you might need to fry in two batches). Leave to fry for about 12 mins until they become golden (the time required may vary so check at 10 mins).

Braise the dish

• Pour out most of the oil leaving just a little in the wok/pan (If the tofu is air-fried in the last step, add 2 teaspoon of oil to a wok/pan). Fry garlic and Sichuan chili bean paste over medium heat until fragrant.
• Add shiitake mushroom, the mushroom water, dark soy sauce and sugar. Bring it to a boil.
• Put in the fried tofu and chili pepper. Stir around then cover with a lid. Leave to braise over low heat for 2 mins. Add a little more water if needed.
• Pour in the starch water. Give everything a quick stir then garnish with scallions. Dish out and serve immediately.

Cook ahead

• It takes very little time to cook this dish if you have fried tofu at hand. So I recommend you fry a big batch of tofu when time permits and store it in the fridge or freezer for later use.
• Fried tofu can be kept in the fridge for up to three days, or in the freezer for up to three months (defrost in the fridge before cooking).

Notes

1. Firm tofu is preferable for this dish.

2. Sichuan chili bean paste (aka spicy Doubanjiang) can be replaced by Pickled Chili Garlic Sauce or Spicy Black Bean Sauce. The taste of the final dish will be different but still nice. You may also use similar condiments found in your local shop. Adjust the quantity if necessary as the saltiness of each sauce varies.

Nutrition

Serving: 1serving | Calories: 267kcal

How to prepare the tofu

• Choose medium-firm tofu if possible. Cut the tofu into squares. They should be around 1.5cm / 0.5inch thick. 
• Remove excess water from the surface of the tofu as much as possible. Otherwise, you might end up with splashes of oil when frying. Use a clean tea towel or disposable kitchen paper to pad dry each cut of tofu.
• Coat the tofu with a thin layer of corn starch (which also enhances the golden colour of the fried tofu).

How to pan-fry the tofu

• Heat up the oil in a wok/pan over high heat. Don’t slide in the tofu pieces until the oil is hot. Then turn the heat to medium. Fry until both sides are nicely golden. 
• If frying with a traditional wok ( or a cast iron pan) which doesn’t have a non-stick surface, remember not to move the tofu until its surface crisps up.

How to cook the garlic sauce

After transferring the fried tofu onto a serving plate, use the remaining oil to cook the delicious garlic sauce (aka Fish fragrant sauce, 鱼香汁). As I explained in the previous post on Sichuan shredded pork with garlic sauce, this famous Sichuan stir-fry sauce bursts with flavour: tangy, spicy, sour, savoury with a hint of sweetness. Here are the ingredients required:

• Ginger, garlic & fresh chilli
• Sichuan chilli bean paste (aka spicy Doubanjiang)
• Shaoxing rice wine, black rice vinegar, sugar, cornstarch

What is Sichuan chilli bean paste

For this pan-fried tofu dish, I use Sichuan chilli bean paste to spice up the sauce. A few tips on how to choose the right paste:

• Authentic Sichuan chilli bean paste (aka spicy Doubanjiang, 辣豆瓣酱) is a fermented paste made of chilli, broad beans, salt and wheat flour. 
• Pixian Douban (郫县豆瓣), a well-known variety, is the best choice.
• I suggest you avoid using Lee Kum Kee Chili Bean Sauce (李锦记辣豆瓣酱) which is very popular in the West. It contains flavouring and additives other than the four basic ingredients thus it’s not really suitable for creating Sichuanese dishes.

If unavailable, you may use pickled chilli garlic sauce as a substitute.

Make a vegetarian feast

The very last step is to combine the fried tofu with the glossy, thick, fragrant sauce and garnish with spring onion. Enjoy immediately with plain rice.

You can serve it with other dishes, such as Bok Choy stir-fry, Chinese potato stir-fry, Enoki mushroom with garlic sauce, Tomato and egg stir-fry, etc., to make a tasty vegetarian-friendly feast.

A nice combination of flavours

In Chinese cuisine (especially home cooking), tofu is commonly paired with tomato. You can find them in stir-fries, braised dishes, salad or soup. My original tofu-stuffed tomatoes was a salad. The flavour was good, but I found the texture of raw tomato didn’t go very well with that of the tofu. So I improved the dish by steaming it.

The tomato stays in its shape, but changes in its texture. And I noticed the steaming process helps the different flavours (from tomato, tofu and various condiments) to combine better. Later on, I started adding shiitake mushrooms to the filling which brings a particular aroma to this dish.

Serve with a delicious sauce

The development of my tofu-stuffed tomatoes didn’t stop there. The concept of gravy in Western cuisine inspired me to make use of the pulp taken out of the tomatoes.

I used white rice vinegar and sugar to enhance the natural “sweet & sour” taste of tomatoes. Adding of soy sauce and Shaoxing rice wine provided an distinct feature of Chinese cuisine to this dish. At  this stage, I felt it was finally a complete recipe to share.

Substitute ideas

When you purchase the ingredients, I suggest that you look for ripe, juicy tomatoes and Chinese-style firm tofu. Dried shiitake mushrooms are recommended, but you may replace them with other mushrooms of your choice  Adding minced meat or chopped prawns to the tofu stuffing also works well and are  equally delicious!

Steam without a steamer

if you don’t have a regular steamer to hand, you can use a wok to achieve the same effect. Here is the procedure:

1. Place all the stuffed tomatoes onto a plate. Put a small bowl in the middle of a wok.
2. Fill the wok with hot water (lower than the bowl).
3. Place the tomato plate on top of the bowl.
4. Cover the wok with a lid then steam.

Other tofu dishes to try

• Mapo tofu
• Hakka Style Stuffed Tofu
• Salt and Pepper Tofu
• Silken Tofu Salad
• Pan-fried Tofu with Garlic Sauce
• Sichuan Homestyle Braised Tofu
• Five-spice Tofu Dumplings