One of China's best known and most sought after dishes is mapo tofu sauce . This fiery blend , usually reserved for Szechuan restaurants can be made at home. It's a relatively easy mix that can have a lot of uses with other dishes. Once made it's sure to be a kitchen staple.
Andrea Nguyen, a Vietnamese-American food writer and chef wrote about it in yesterday's New York Times Food section. It's definitely on my must make list because of the promised flavor and how it can be used with other dishes like nachos (!) and even spaghetti. (!!) Chef Nguyen fi rst came upon it in a Chinese restaurant in Southern California where she grew up. She fell in love with the melding of meat and tofu , the sweet and savory along with the silky texture. The fascination stayed with her. As an adult she visited Chengdu, the capital of Szechuan Province and the dish's birthplace.It's a relatively new recipe, compared to other Chinese ones, starting in the late 1800's. The originator, Mrs Chen, created the sauce in her family's restaurant and the dish is named for her.It's an unflattering nod to her pockmarked skin. Ma refers to pockmarks while po signifies old woman. According to the story, porters lugging oil to the market would frequent her eatery. One day they wanted an affordable dish made up of tofu and meat cooked up with some of the oil they brought in. Mrs. Chen obliged , also throwing in such Szechuan staples as Szechuan peppercorns and fermented bean paste.
Chef Nguyen has tried the dish at the original restaurant as well as trying ones here in the States. She has eaten it out and in Chengdu homes where she saw different variations. Mapo sauce has a lot of potential and can be used in so many dishes like lasagna and Mexican.Any home chef can make it. It's blending silken tofu until it's liquified and then heating Szechuan peppers in oil, preferably canola or vegetable until fragrant. Let the peppers cool and then grind them up. It's then preparing the rest of the ingredients which range from the all important doubanjang or fermented red bean paste and douci fermented black beans, along with fresh ginger, sugar, soy sauce and red pepper flakes. Remember to add pork or beef (it's up to you to decide. I would go with tofu crumbles for a truly vegan dish). It's then adding the spices and meat , frying the mixture until it's a rich reddish brown. The next step is reducing the heat to medium low and adding the sugar and soy sauce. Scrape in the blended tofu, cooking well for about three minutes. Orange oil will rise to the top. Don't fret. This is normal. This is also the time to taste and adjust the flavor. Add sugar to tame the heat or salt to add more flavor. You can even add the bean paste. Chef Nguyen adds scallions and a cornstarch and water slurry to thicken the sauce. The Szechuan peppercorns are added for more fire. Again, this works for all sorts of dishes. I would used it as a sauce for ants climbing a tree, a tasty and classic Szechuan dish.
Mapo tofu sauce is a versatile dish that can easily be made at home. Use it on a variety of different dishes.It'll make any recipe sing.
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