Mapo tofu or sometimes called grandma’s tofu is a famous classic dish in Sichuan cuisine. Likewise, they named it after its inventor. The creation of mapo tofu dated all the way back to 1892. Specifically, 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. Besides, the naming of this dish came from the pockmarks (“ma” in Mandarin). The scarring of the face of Mrs Cheng from smallpox during her childhood and “po” means old lady or grandma.
Basically, they make Mapo tofu using soy bean curd tofu prepared in a spicy chilli and bean sauce. Usually, tofu is the main ingredient. Then they add either minced beef or pork and sometimes minced chicken as another main ingredient alongside tofu. But vegetarian versions or vegan versions using mushrooms are also popular ingredients for this much loved classic dish.
Characteristics of Mapo Tofu Dish
Typically, there are seven characteristics of an authentic Mapo tofu dish. Specifically, they include: 麻(ma – numbing), 辣(la – spicy), 烫(tang – hot). Plus 香(xiang – aromatic), 酥(su – flaky or crumbly), 嫩(nen – soft and tender) and 鲜(xian – fresh). Although, there are many variations of mapo tofu in China and in Chinese restaurants worldwide. Usually, they reduce the hot and spicy and numbing effects of this authentic Sichuan dish to mild. In order to adapt to local taste buds. There are also Japanese and Korean variations of this popular dish.
Gluten Free Mapo Tofu (Grandma’s Tofu)
For my gluten free Mapo tofu recipe, I am using lean minced beef and organic firm tofu. Then I cook the main ingredients in a mildly hot and spicy sauce. Besides, I made the sauce with gluten free black bean sauce and gluten free light soy sauce. As well as minced garlic, grated ginger, hot chilli sauce, hot chilli powder and Sichuan peppercorn powder. This gluten free mapo tofu recipe is also low carb, dairy free, egg free and nut free.
You may also like my other tofu recipes:
Nutritional Values and Health Benefits of Lean Minced Beef
Lean minced beef or ground beef is a good source of protein. Moreover, it is also a good source of B group of vitamins. Namely, 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.
In summary, the health benefits of lean minced beef may include:
- Assist in production of healthy blood cells;
- Support healthy metabolism in the body;
- Boost the immune function;
- Maintain healthy skin;
- Sustain healthy muscle and nerve functions; and
- Promote a good digestive system.
Mapo Tofu (Grandma’s Tofu)
Ingredients
- 5 tablespoons extra virgin olive oil
- 900 g lean minced beef or pork
- 1 kg 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 corn 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 corn starch
- 2 tablespoons 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
- 1 teaspoon Sichuan peppercorn powder
- 2 teaspoons hot chilli powder
- 1 tablespoon medium dry sherry
For the Garnish:
- 2 spring onions (shallots) thinly sliced
- 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 in a medium bowl. Mix well.
- Heat up a non-stick wok 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 corn 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 basmati rice.
What brand would you recommend for a gluten free black bean sauce?
If you are in the USA or Canada, I would recommend One Culture Foods Chinese Fermented Black Bean Sauté & Marinade Sauce. Alternatively, you can also go to your local Asian groceries stores to see what is available.
Thanks for this recommendation! One Culture Foods is pretty easy to find at the big western grocery chains when I can’t make it to an Asian market.
I made this as written except I used mushrooms instead of pork to make it vegan. Delicious!! Thank you Daphne 🙂
Hi Amber,
Nowadays, many of the top the big western grocery chains have a good selection of gf Asian sauces and other gf products available, very convenient for those on a gf diet.
Glad you enjoyed vegan version of my recipe! 🙂
Cheers, Daphne
So glad to find this gf version of Mapo tofu. So tasty and full of flavor and easy to make. Thanks so much for this gf recipe.
Thanks Charlotte! I am glad that you enjoyed this recipe. 🙂
Hi! What is the black bean sauce? I’m excited to try your recipes!
Black bean sauce is an Asian sauce with a unique fragrant black soy bean taste. Normally used in stir-fries or as marinades, can also be used in stews and steam fish dishes. 🙂
How interesting to hear about the origins of the name. As a chilli fan, I really like the sound of this tofu dish.
Thanks Choclette. I love food with chilli too. 🙂