Mapo Tofu, a classic dish from the Sichuan province of China, has found its way into the hearts and kitchens of Malaysians. Known for its piquant and spicy flavour, Mapo Tofu is a delightful blend of soft tofu and minced meat, usually pork or beef, bathed in a spicy bean-based sauce.
The Dish
Ingredients and Preparation
The key ingredients of Mapo Tofu include soft tofu, minced meat, fermented black beans, Sichuan peppercorns, and chili bean paste. The tofu is cut into cubes and the meat is minced. The sauce is a fiery mix of fermented black beans, Sichuan peppercorns, and chili bean paste, giving the dish its characteristic heat.
Cooking and Serving
The cooking process involves stir-frying the minced meat in a wok, adding the sauce ingredients, and finally introducing the tofu. The dish is simmered until the flavors meld together. It is typically served hot, garnished with spring onions, and accompanied by a bowl of steamed rice.
Mapo Tofu in Malaysia
While Mapo Tofu is a Chinese dish, it has been embraced by Malaysians and can be found in various Chinese restaurants across the country. The Malaysian version often adapts to local tastes, with variations in the level of spiciness and the type of meat used.
Conclusion
Mapo Tofu is a testament to the culinary exchange between China and Malaysia. This Sichuan classic, with its bold flavours and comforting texture, continues to be a favourite among Malaysians, adding to the rich tapestry of Malaysian cuisine.
Article curated by Suwaytha Gopal
