Mapo Tofu (Grandma’s Tofu)

Mapo tofu or sometimes called grandma’s tofu is a famous classic dish in Sichuan cuisine that is named after its inventor. The creation of mapo tofu dated all the way back to 1892 during the era of the Qing Dynasty (1616 – 1911). There was a couple with the family name Chen who owns and run a small restaurant called Chen Xingsheng restaurant in Chengdu. The naming of this dish came from the pockmarks (“ma” in Mandarin), scarring of the face of Mrs Cheng from smallpox during her childhood and “po” means old lady or grandma.  Mapo tofu is basically soy bean curd tofu prepared in a spicy chilli and bean sauce. Usually minced beef or pork and sometimes minced chicken are added as one of the main ingredients alongside tofu. But vegetarian versions are also available for this much loved classic dish.

Characteristics of Mapo Tofu Dish

An authentic mapo tofu dish is usually defined as containing seven characteristics of : 麻(ma – numbing), 辣(la –  spicy), 烫(tang – hot),香(xiang – aromatic),酥(su – flaky or crumbly), 嫩(nen – soft and tender) and 鲜(xian – fresh). There are many variations of mapo tofu in China and in Chinese restaurants worldwide, usually the hot and spicy and numbing effects of this authentic Sichuan dish is mostly reduced to mild to adapt to local taste buds. There are also Japanese and Korean variations of this popular dish. For my gluten free recipe, I am using lean minced beef, organic firm tofu cooked in a mildly hot and spicy sauce made with minced garlic, grated ginger, gluten free black bean sauce, gluten free light soy sauce, hot chilli sauce, hot chilli powder and Sichuan peppercorn powder. This recipe is also dairy free, egg free and nut free.

Nutritional Values and Health Benefits of Lean Minced Beef

Lean minced beef or ground beef is a good source of protein, it is also a good source of B group of vitamins: vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine) and vitamin B12.  In addition, it is a substantial source of essential minerals like potassium, iron, phosphorus, zinc and selenium. Health benefits of lean minced beef include: assists in production of healthy blood cells; supports healthy metabolism in the body; boost the immune function; helps maintain healthy skin; sustains healthy muscle and nerve functions and aids in promoting a good digestive system.

Mapo Tofu (Grandma’s Tofu)

A famous classic dish in Sichuan cuisine made with lean minced beef, organic firm tofu cooked in an aromatic mildly hot and spicy sauce.

5 from 4 votes

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Cuisine: Chinese

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 persons

Calories: 452.5kcal

Author: Daphne Goh

Ingredients

• 5 tablespoons extra virgin olive oil
• 900 g 2Ib/31.7oz lean minced beef or pork
• 1 kg 2.2Ib/35.2oz gluten free organic firm tofu, cut into 1 inch pieces
• 5 cloves garlic peeled and finely minced
• 2 inch ginger peeled and finely grated
• ½ tablespoon gluten free corn maize starch mix with 1 cup water
• Steamed rice to serve

For the Marinate:

• 2 tablespoons gluten free light soy sauce
• ½ teaspoon ground white pepper
• 2 teaspoons gluten free corn maize starch
• 2 tablespoons pale or medium dry sherry

For the Sauce:

• 5 tablespoons gluten free black bean sauce
• 1 tablespoon gluten free light soy sauce
• 2 tablespoons hot chilli sauce Lingham’s
• 1 teaspoon Sichuan peppercorn powder
• 2 teaspoons hot chilli powder
• 1 tablespoon pale or medium dry sherry

For the Garnish:

• 2 spring onion shallots, thinly sliced
• Some hot chilli powder for sprinkling

Instructions

• Mix and combine well all the ingredients for the sauce in a small bowl.
• Marinade the minced beef or pork with the marinade ingredients. Mix well.
• Heat up the wok again with 5 tablespoons of extra virgin olive oil, pan fry the garlic on low heat until lightly golden.
• Add in the minced meat and stir fry on medium heat until just cooked.
• Then add in the sauce prepared and stir fry for 5 minutes on medium heat or until aromatic.
• Add the gluten free corn (maize) starch mixture into the sauce, stir and mix well. Bring to a boil, then gently slide in all the tofu pieces into the sauce.
• Bring to a boil again, stirring gently by pushing the tofu and minced meat. Then cover with wok lid and simmer on low to medium heat for 8 to 10 minutes or until the minced meat is heated through.
• Sprinkle some hot chilli powder on top and garnish with some spring onion (shallots).
• Serve with steamed rice.

Notes

Allergens: Soy.

Nutrition Facts

Mapo Tofu (Grandma's Tofu)

Amount per Serving

Calories

452.5

% Daily Value*

Fat

 

25.04

g

39

%

Saturated Fat

 

5.04

g

32

%

Trans Fat

 

0.28

g

Cholesterol

 

70.88

mg

24

%

Sodium

 

413.11

mg

18

%

Carbohydrates

 

14.03

g

5

%

Fiber

 

4.68

g

20

%

Sugar

 

0.51

g

1

%

Protein

 

46.62

g

93

%

Vitamin A

 

1.61

IU

0

%

Vitamin C

 

4.89

mg

6

%

Calcium

 

89.1

mg

9

%

Iron

 

36.06

mg

200

%

* Percent Daily Values are based on a 2000 calorie diet.

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