Mapo Tahu Sichuan (Szechuan Mapo Tofu)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 150 gr Daging sapi cincang, 2 st Bawang putih cincang

• 400 gr Tahu-ptg dadu 2 cm, 2 st Cabai bubuk

• 350 ml Kaldu ayam+2 sm Saus soya-campur

• 5 st Doubanjiang*, 2 st Dou-chi**, 2 st Angciu***

• 1 st Andaliman sangrai-tumbuk, 2 st Jahe cincang

• 6 sm Minyak kacang/sayur/jagung, 2 st Minyak wijen

• 1½ st Maizena+6 st Air-campur, 3 Daun bawang-iris

• Air panas & Garam secukupnya

Cara membuat

• Rendam potongan tahu di air panas yang sudah digarami selama 10-15 menit. Sementara itu, campur doubanjiang, dou chi, cabai bubuk, 1 st dari masing2 bawang putih & jahe kmd sisihkan. Campur daging dengan angciu lalu sisihkan.

• Panaskan wajan/pan tebal di api besar. Masukkan 1 sm minyak & ratakan. Panaskan hingga mulai berasap. Kecilkan api ke sedang, masukkan daging & aduk hingga tak bergumpal2. Beri 1 st dari masing2 bawang putih & jahe, masak hingga harum (± 2 menit). Aduk sampai daging matang & mulai kecoklatan. Angkat & sisihkan.

• Panaskan sisa minyak di wajan yang sudah dipanaskan. Masukkan campuran doubanjiang, aduk2 hingga harum. Tuangi campuran kaldu, masak hingga mendidih. Beri 1/2 bagian dari daun bawang & masukkan kembali daging. Masak hingga rasa menyatu.

• Tiriskan tahu lalu masukkan ke wajan. Masak beberapa menit sambil diaduk perlahan2. Tuangi larutan maizena, masak hingga cairannya mengental. Matikan api, aduk masuk minyak wijen.

• Pindahkan ke mangkuk saji, taburi dng andaliman tumbuk & sisa irisan daun bawang.

• * Douban jiang: pasta kacang pedas-minyak merah.

• ** Dou-chi: fermentasi kedelai hitam asin; bila tak ada dapat diganti dng tauco asin, ambil kacangnya (rasa akan sedikit beda).

• *** Angciu dapat diganti dengan Brandy/Dry sherry/Mirin. Untuk yang tak mengkonsumsi alkohol, dapat diganti dengan non-alcohol Mirin atau anda dapat membuatnya sendiri. Caranya: Campur 1 st kecap asin, 1 st air nipis & 1 cm jahe-parut. Aduk sambil ditekan2 jahenya dng punggung sendok agar rasa menyatu lalu ambil sarinya saja.

Ingredients

• 150 gr ground Beef/Pork, 2 tsp minced Garlic

• 400 gr firm Tofu/Soft block tofu-2 cm diced

• 350 ml Chicken stock+2 tbsp Soy sauce-mixed

• 5 tsp Pixian Chili bean paste (Douban jiang)

• 2 tsp Fermented black soybeans (Dou-chi) *

• 2 tsp Shaoxing wine **, 2 tsp minced Ginger

• 2 tsp Chili flakes, enough hot Water & Salt

• 2 tsp Sesame oil, 3 Green onions-sliced

• 1½ tsp Cornstarch+6 tsp Water-mixed

• 1 tsp roasted Sichuan pepper-grind

• 6 tbsp Peanut/Vegetable/Corn oil

Directions

• Soak diced tofu in hot salted water for 10-15 minutes; set aside. Meanwhile, combine the chili bean paste, fermented black beans, chili flakes, 1 tsp of each garlic & ginger. Set aside. Mix the meat with Shaoxing wine; set aside.

• Heat a wok/heavy skillet over high heat. Add 1 tbsp of oil & swirling to coat. Heat until it just begins to smoke. Stir in the meat, breaking up lumps. Add 1 tsp of each garlic & ginger; stir-fry over moderate heat until fragrant (~ 2 minutes). Keep stirring until the meat is cooked through & starting to brown. Remove the beef and set aside.

• Heat the remaining oil in a preheated wok/skillet. Put in the chili bean paste mixture. Keep stirring until it fragrant. Pour in the chicken stock mixture; bring it to a boil. Put the meat & half portion of sliced green onions into the wok. Cook until the flavor blended.

• Drain tofu & then put it into the wok. Simmer for few minutes; stirring gently. Pour the cornstarch mixture, a little at a time, and cook until the liquid thickens. Turn off the heat; stir in sesame oil.

• Transfer to a big bowl. Sprinkle sichuan pepper & remaining sliced green onions on top.

• * Dou-chi substitute: Salty soy bean paste; use the beans only (the taste will be slightly different).

• ** Shaoxing wine substitute: Brandy/Dry sherry/Mirin. For those who don’t consume alcohol: try non-alcohol Mirin or make your own mixture. To make it yourself, combine 1 tsp of soy sauce, 1 tsp of lime/lemon juice & 1 cm ginger-grated. Stir & press the ginger with the back of your spoon while you mix it with other ingredients. Discard ginger & use the mixture.

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