Chef at the University Canteen

Chapter 579 318: Mapo Tofu

Mapo Tofu is probably the most widely spread Sichuan dish outside the region. It is not only commonly seen in various domestic restaurants but is also a prominent presence overseas, in places like Japan and Western countries.

Because it is so widespread, the methods and ingredients for making Mapo Tofu have varied greatly based on local adaptations. But no matter how it changes, it remains the undisputed king of dishes that go well with rice.

Mapo Tofu seems to have complicated steps in its preparation, but in reality, it's not the case. It's actually simple to make, and many people cook it, but very few can make it truly well.

An authentic Mapo Tofu features characteristics like numbing, spicy, fresh, fragrant, hot, neat, tender, and crispy, showcasing the spicy and numbing flavor profile of Sichuan cuisine to its fullest.

In its relatively simple preparation, making a distinctly characteristic and flavorful Mapo Tofu demands attention to the choice of ingredients and poses a great challenge to the chef's culinary skills.

As Jiang Yu has been involved in the culinary field for quite a time now, he has made many famous local dishes and naturally attempted many complex dishes. However, until now, he hasn't personally made Mapo Tofu, which is hailed as a "public lover" by the Sichuan culinary world.

After carefully mulling over the detailed preparation method exchanged from the Gourmet System in his mind a few times, Jiang Yu didn't waste any time. He processed the pre-prepared ingredients and began busying himself with the task.

To make an authentic Mapo Tofu, the choice of ingredients is crucial.

For instance, tofu must use brine tofu, which has a lower water content, giving it a slightly firm texture but a strong bean fragrance, commonly known as "old tofu" or "northern tofu."

Some prefer softer tofu, opting for gypsum tofu, which is much softer compared to brine tofu but has a lighter bean fragrance due to its higher water content, also known as "soft tofu" or "southern tofu."

Besides the strict requirements for the main ingredient, tofu, the auxiliary minced meat is equally important. Authentic Mapo Tofu uses beef mince instead of pork.

Moreover, authentic Mapo Tofu even has strict requirements for some main seasonings, like Doubanjiang, chili powder, and Sichuan pepper powder, as different regions produce varying tastes.

After processing the ingredients, Jiang Yu directly started heating the oil in the wok, adding minced beef to cold oil, continuously stir-frying it to separate the meat.

Once the beef is cooked, immediately add the minced Doubanjiang and chili powder to stir-fry to produce red oil, then add chopped garlic and stir until aromatic.

Next, Jiang Yu added a suitable amount of hot water to the pot, brought it to a boil, then added the pre-processed tofu to simmer over low heat. He followed it by seasoning with light soy sauce, dark soy sauce, and a bit of sugar, and added crushed Sichuan pepper powder, gently sautéing them.

Finally, it's time for the cornstarch slurry.

This final step is crucial to determining whether Mapo Tofu turns out well.

Typical dishes often need just one thickening with starch to ensure the sauce adheres thickly to the surface of the ingredients, achieving a glossy, smooth, tender, and delicious taste.

But Mapo Tofu is different.

Since tofu releases water during the simmering process, the water amount increases with cooking. If thickened with starch only once, the sauce is quickly diluted by the water released by the tofu, failing to coat it well, rendering the flavor thin and the texture not tender enough.

Therefore, Mapo Tofu often requires two to three thickenings during this step to ensure the sauce evenly coats the tofu, achieving a glossy, smooth, and delicious taste.

After completing this step, sprinkle a handful of crispy green spring onions to enhance the flavor and aroma, and the Mapo Tofu is ready.

Once plated, Jiang Yu turned his gaze to the server waiting outside the kitchen and instructed:

"Serve this Mapo Tofu first; it tastes best when hot."

The server immediately stepped forward to carry the steaming, aromatic Mapo Tofu to the serving cart, turning briskly towards the private room.

While walking, she occasionally glanced down at the dish the boss made himself.

Soft white tofu enclosed in rich, glossy red sauce, garnished with tender green spring onions, its aroma wafting and filling the air as it just came out of the wok.

The server had eaten Mapo Tofu before but not one like this. Just smelling its spicy, aromatic flavor makes her mouth water.

If not for remembering she was a server, she might have been tempted to sneak a bite.

Thinking of this, her fair face turned bright red, feeling ashamed for having such an improper thought...

She quickly took a deep breath, suppressing her wandering thoughts, hurriedly arriving at the private room door, gently knocked, and promptly delivered the freshly made Mapo Tofu inside.

Mapo Tofu wasn't the first hot dish served; in fact, most hot dishes in the private room had already been served.

Lotus Blood Duck, Jiangzhou Red Crispy Pork, and plain-cooked catfish head among other colorful and tasty delicacies were enjoyed by the guests, making them look flushed and energetic, with each dish quickly scooped clean.

The waiting time for dishes seemed the most tormenting, as everyone wondered what dish would be next and how to snag a few more bites when it arrived.

As for whether the dish tasted good or suited their preference, who minded?

At this point, who could doubt Jiang Yu's culinary skills?

None of the dishes Jiang Yu made tasted bad; even those previously disliked were crafted to make one drool with anticipation.

An old saying goes well: there's no bad food; what makes it bad is the cook's inadequate skill.

Therefore, when the server pushed the serving cart inside, Liu Xiaohu and the eager foodies craned their necks eagerly:

"Wow! It's Mapo Tofu, my favorite!"

"It really is Mapo Tofu! The tofu is so white and tender, the sauce rich and glossy, crystal clear—it looks so appetizing!"

"Hmm, this aroma, spicy and numbing, it's so fragrant! My mouth is watering!"

"..."

Under the predatory gazes of the foodies, the server cheerfully placed the steaming Mapo Tofu on the table:

"Mapo Tofu. The boss said this dish is best eaten hot!"

Before the words fell, the previously immovable Liu Xiaohu suddenly reached with lightning speed, grabbing a spoon heading rapidly towards the freshly served Mapo Tofu.

"Oh no! You're ruthless!"

"Xiaohu, hold your hand; today you've eaten the most!"

"Stop, you little thief!"

"..."

The others had been watching the sly "little thief" Xiaohu closely. As he yet again seized the first move, they cursed him under their breath while also hurriedly grabbing spoons to join the "battle."

The private room immediately plunged into a "skirmish"...