Historical Mapo Tofu (1958 Recipe)
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The original 1958 Mapo Tofu recipe from Chengdu, China, featuring a rich beef and pork stock, minced beef, fermented black soybeans (douchi), chili powder, and soft tofu cubes. This version excludes the now-common Pixian doubanjiang (Sichuan chili bean paste) and thickening slurry, focusing on a hearty meat-to-tofu ratio and traditional seasonings.
04:15:00 total
Serves 4
medium
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Ingredients
- soft silken tofu - 300 grams (300 grams, cut into roughly 1-inch cubes, soaked in hot salted water for 1-2 minutes then drained)
- lean beef shin - watch the video to see (minced, used for frying and stock)
- pork bones - 500 grams (for stock, about 500 grams)
- beef shin bones - 500 grams (for stock, about 500 grams)
- Shaoxing wine - 1 tablespoon (for stock, about 1 tablespoon)
- ginger - watch the video to see (a hunk, smashed, for stock)
- scallion - watch the video to see (tied in a knot, for stock)
- Sichuan peppercorns - watch the video to see (optional, for stock and final seasoning)
- oil - 120 mL (about half a cup for frying minced beef)
- salt - 3/8 teaspoon (3/8 teaspoon added to oil during cooking)
- douchi (Chinese fermented black soybeans) - watch the video to see (minced, fried with beef)
- chili powder - watch the video to see (ground from toasted dried chilis, seeds partially retained)
- green garlic - watch the video to see (added at the end)
- chili oil - watch the video to see (optional drizzle at the end)
Instructions
- Prepare the stock: Blanch pork bones and beef shin bones in cool water brought to boil for about 3 minutes. Drain and rinse. Add 3 liters of cool water, Shaoxing wine, smashed ginger, knotted scallion, and optionally Sichuan peppercorns. Bring to boil, skim impurities, and simmer on low for about 4 hours. Remove meat and reserve. Use about 300 mL of stock for the recipe; freeze remainder.
- Prepare tofu: Cut soft silken tofu into roughly 1-inch cubes. Soak in hot salted water for 1-2 minutes, then drain and set aside.
- Fry minced beef: Heat about half a cup (120 mL) of oil in a wok over medium-high flame until bubbles form around chopsticks. Add minced beef shin and fry slowly for 6-7 minutes until slightly golden and oil clears.
- Season the oil and fry douchi: Add 3/8 teaspoon salt to the oil, mix quickly. Add minced douchi and fry for about 1 minute, smushing and combining evenly with the beef.
- Add chili powder: Add freshly ground chili powder to the wok and stir to combine.
- Add stock and tofu: Add about 300 mL of prepared beef/pork stock and the drained tofu cubes. Simmer gently for about 3 minutes.
- Finish with green garlic and optional chili oil: Mix in chopped green garlic and optionally drizzle with chili oil. Serve hot.
- Serving suggestion: Serve immediately. Diners may add additional Sichuan pepper powder to taste.
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