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Introduction
Mapo Tofu, a dish that originated in the Sichuan province of China, has a history as rich as its flavor. Legend has it that the dish was created in the late 19th century by a pockmarked elderly woman (hence the name 'Mapo,' which means 'pockmarked grandmother') who ran a small restaurant in Chengdu. Our healthier crockpot version pays homage to this culinary classic while adapting it for modern, health-conscious diners. By using lean ground turkey instead of pork and controlling the oil content, we've created a dish that retains the essence of Mapo Tofu but with a lighter touch. The slow cooking process not only makes this recipe convenient for busy households but also allows the complex flavors of Sichuan peppercorns and chili bean paste to fully develop, creating a dish that's both authentic in taste and gentle on the waistline.
Ingredients
• 1 pound (450g) firm tofu, drained and cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 tablespoon Sichuan peppercorns
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 pound (225g) ground pork (or ground turkey for a leaner option)
• 2 tablespoons doubanjiang (Sichuan spicy bean paste)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chili oil (preferably Sichuan-style)
• 1 cup low-sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro
• Steamed white rice, for serving (optional)
Step 1:
Pat the tofu dry with paper towels and cut into 1-inch cubes. Set aside.
Step 2:
Heat vegetable oil in a large skillet over medium heat. Add Sichuan peppercorns and cook for 1-2 minutes until fragrant. Remove peppercorns and discard.
Step 3:
In the same skillet, brown the ground pork (or turkey) for 5-7 minutes. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
Step 4:
Transfer the meat mixture to the slow cooker. Add doubanjiang, soy sauce, chili oil, and chicken broth. Stir to combine.
Step 5:
Gently add the tofu cubes to the slow cooker, being careful not to break them.
Step 6:
Cover and cook on low for 3-4 hours, or until the flavors have melded and the tofu is tender.
Step 7:
In a small bowl, mix cornstarch with water to create a slurry. Stir this into the slow cooker and cook on high for an additional 15-20 minutes, or until the sauce has thickened.
Step 8:
Garnish with sliced scallions and chopped cilantro before serving.
Q: Can I make this dish less spicy?
A: Yes, you can reduce the amount of chili oil and doubanjiang to decrease the spice level. Start with half the recommended amount and adjust to taste.
Q: What can I substitute for doubanjiang?
A: While doubanjiang is crucial for authentic flavor, you can substitute with a mix of miso paste and chili garlic sauce in a pinch. The flavor won't be exactly the same, but it will still be delicious.
Q: Can I make this in a regular pot if I don't have a slow cooker?
A: Yes, you can simmer the dish on the stovetop over low heat for about 1-1.5 hours, stirring occasionally and adding more broth if needed.
• For a vegetarian version, substitute the ground pork with crumbled firm tofu or textured vegetable protein (TVP).
• Doubanjiang is crucial for authentic flavor. Look for it in Asian markets or online. Lee Kum Kee is a reliable brand.
• If you can't find Sichuan peppercorns, substitute with a mix of black pepper and coriander seeds.
• For a gluten-free version, use tamari instead of soy sauce and ensure your doubanjiang is gluten-free.
• Pat the tofu dry with paper towels before cutting to help it absorb more flavor.
• This dish contains soy and may contain gluten. Check all packaged ingredients for allergen information.
Serve hot over steamed white rice, if desired. Garnish with additional scallions and cilantro to taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water if needed.
Start the recipe about 4-5 hours before you plan to serve. The initial prep and browning take about 20 minutes, followed by 3-4 hours of slow cooking.
- Use firm tofu and handle it gently to prevent breaking.
- Don't skip browning the meat and toasting the Sichuan peppercorns - these steps add crucial flavor.
- Adjust the amount of chili oil and doubanjiang to control the spice level.
For a vegetarian version, replace the ground pork with crumbled firm tofu or textured vegetable protein (TVP). Use vegetable broth instead of chicken broth.
Serve with a cold lager beer or a slightly sweet Riesling wine to balance the spicy flavors. Pair with stir-fried bok choy or Chinese broccoli for a complete meal.
This hearty dish is perfect for fall and winter, but can be enjoyed year-round.
Contains soy. May contain gluten depending on the brand of soy sauce and doubanjiang used. Always check packaged ingredients for allergen information.
