Chinese🥚 Egg & tofu

Authentic Mapo Tofu (1958 Recipe)

Name: Authentic Mapo Tofu (1958 Recipe)
Total time: 5 h
Cuisine: Chinese
Ingredients: 500 g pork bones; 500 g beef shin; 1 tbsp Shaoxing wine; ~1 piece (or 30 g) ginger; ~1 stalk scallion; ~½ tbsp Sichuan peppercorn; 200 g beef shin (for stir-frying); ~3 tbsp fermented black soybeans (douchi); ~1½ tbsp chili powder; 300 g silken tofu; 120 ml rapeseed oil; 3/8 tsp salt; 300 ml stock (from preparation above); 30 g chopped scallion; 1 tsp soy sauce; ¼ tsp MSG (monosodium glutamate); 2 tsp starch slurry; ~1 tbsp ground Sichuan pepper

⏱ 300 min

The original 1950s Mapo Tofu recipe from the legendary Chen Mapo restaurant, recorded in China's governmental culinary documentation project. This historical version features generous amounts of meat, a compound beef-pork stock, and fermented black soybeans, showcasing the authentic character of this classic Sichuan dish from its formative years.

Adapted from a video by Chinese Cooking Demystified

The Complete History of Mapo Tofu (probably)

Watch on YouTube

Ingredients

pork bones500 g
beef shin500 g
Shaoxing wine1 tbsp
gingerone large chunk, smashed~1 piece (or 30 g)est.
scalliontied in a knot~1 stalkest.
Sichuan peppercornoptional, a few~½ tbspest.
beef shin (for stir-frying)lean, minced200 g
fermented black soybeans (douchi)minced in advance~3 tbspest.
chili powder

Steps

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1
Prepare the stock: blanch pork bones and beef shin in boiling water for about 3 minutes, then drain and rinse. Place the blanched bones and meat into 3 liters of cool water with 1 tablespoon Shaoxing wine, a smashed ginger chunk, a knotted scallion, and optional Sichuan peppercorns. Bring to a boil, skim off impurities, then simmer on low heat for about 4 hours. After cooking, remove the meat (set aside for other uses) and reserve 300 ml of stock for this recipe; freeze the remainder for future use.
2
Prepare the tofu: cut silken tofu into roughly one-inch cubes and soak in hot salted water for about 1-2 minutes, then drain and set aside.
3
Heat the oil and stir-fry the beef: add rapeseed oil to a wok over medium-high heat until bubbles form around chopsticks. Add minced beef and fry slowly for about 6-7 minutes until well-done, slightly golden, and the oil becomes clear again.
4
Add douchi and salt: add 3/8 teaspoon of salt to the oil and mix quickly, then add the minced fermented black soybeans. Using a spatula, thoroughly mash and fry the douchi together with the beef until evenly combined, about 1 minute. Add the chili powder and fry until fragrant, about 30 seconds.
5
Add stock and tofu: pour in the stock and bring it to a simmer, then add the tofu cubes. Cover with a bamboo lid or loose-fitting lid (leaving a gap to allow some reduction). Simmer for about 3-4 minutes until the liquid has reduced by approximately one quarter.
6
Final seasoning and thickening: add 30 grams of chopped scallion and mix well. Sprinkle in 1 teaspoon of soy sauce and 1/4 teaspoon of MSG, then mix again. Thicken with a starch slurry made from approximately 2 teaspoons of starch mixed with water, adjusting thickness to personal preference.
7
Add Sichuan pepper and serve: sprinkle in about half of the ground Sichuan pepper and mix, then transfer to a serving dish. The remaining Sichuan pepper can be added to taste at the table. Serve immediately and enjoy within 5-15 minutes of cooking for the best flavor and heat.

Authentic Mapo Tofu (1958 Recipe)

Ingredients

Steps

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