Here is my favorite recipe for Halal Mapo Tofu! This spicy dish comes from the Sichuan province in China and can now be found in other parts of the world with a sizeable Sichuan immigrant population. It is popular for its deep red color caused by chili peppers and pungent black bean sauce among others, known in Chinese as "ma-la" which describes both the numbness and spiciness of the dish. In the west, Sichuan cuisine is often confused with Szechuan cuisine (in China, this term is more specifically used to describe the southwestern part of the province). The two cuisines are similar in some ways but different in others. In particular, spicy and numbing ma-la flavors can be found in both cuisines. This recipe is pretty time-intensive, but I've found that it's so worth it. I hope you enjoy it!

Marinating tofu with additional cornstarch makes it crispier than using plain water, so I suggest taking this tip. If you want to enjoy this dish as authentic I would say use doubanjiang sauce, but if not then there are a few substitutes you could use, like Sriracha or other spicy sauces.

Recipes ingredients:

2 teaspoons toasted sesame oil

2 tablespoons peanut or vegetable oil

1/2 teaspoon ginger, chopped finely

1 clove of garlic, chopped finely

3 green onions, chopped finely

3 red chili peppers, seeded and diced finely

6 tablespoons of diced chili peppers

Salt, to taste

Pepper, to taste

1/4 cup soy sauce

6 tablespoons cornstarch

Fresh ginger and green onions, chopped finely

Cooking instructions:

There are two methods to cook this delicious halal Mapo Tofu dish. 

Method 1:

1. Heat the sesame oil in a wok or skillet over medium-high heat. Saute ginger, garlic, and green onion until fragrant. Toss in the diced red chili peppers and cook for about 2 minutes, stirring constantly. Add soy sauce, salt, and pepper to taste, then reduce heat to medium-low and simmer for 3 minutes. Stir in the cornstarch and continue cooking until the sauce is thickened.

2. Transfer to a blender or food processor, add the miso p e and blend until smooth. Serve over rice with chopped green onion on top as desired.

Method 2:

Step 1: Preparing the tofu, put all items in a small bowl whisk together the cornstarch, sugar, salt, and pepper. Place the tofu in a strainer and sprinkle the cornstarch mixture all over it. Set it aside on the counter for about 10 minutes or until dry. In a large skillet, heat up 1 tablespoon of oil over medium-high heat and cook the tofu on each side until browned nicely. Set aside.

Step 2: Making the sauce Combine the soy sauce and ginger in a small bowl. Bring it to a boil over medium-high heat and then reduce it to a simmer. Add in the green onions and cook until they are tender about 2 minutes. Stir in 1/2 cup water and bring it back up to a simmer again. Now add in the tofu pieces, and combine well. Cook for about 5 minutes or until the sauce is thickened and the tofu is heated through. Stir in the peppers and turn off the heat. Let it stand for about 6-8 minutes before serving to allow the flavors to meld together.

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