The “Szechuan style,” well-known for its strong and spicy flavors, originated in the Chinese province of Sichuan (Szechuan). Bean curd Szechuan style is created with fermented broad bean paste (doubanjiang), garlic, ginger, Sichuan peppercorns, and frequently ground beef or pork.
The Sichuan peppercorns provide the meal with a soothing, salty umami and spicy sensation that makes it notable for its rich and robust flavors. To balance the strong flavors, steamed rice is often offered with it.
Although meat is in the traditional recipe, a few variations only use tofu and spices. This dish is a key component of Sichuan cuisine and is loved for its fiery taste.
What Will You Love About This Recipe
Eating Szechuan-style tofu is a chance for many people to experience real Chinese food. For food lovers and those who want to try new things, it’s thrilling because it gives a sense of regional culinary heritage.
A complex and fulfilling flavor is generated by a blend of the spiciness of chili peppers, the numbing effect of Sichuan peppercorns, and the spicy depth of fermented bean paste.
The crunchy pieces of minced meat and smooth texture of tofu make the dish appealing.
It is frequently served with rice and preferred during the colder months as spice and rice provide warmth. It is highly customizable according to different dietary needs.
Moreover, you can store it in the refrigerator for 3-4 days using an airtight container. For reheating, microwave it and stir on short intervals while heating. The tofu may not be as soft when re-heated, while in general, the meal reheats well.
Ingredients
- Bean curd = 1⁄2 – 3⁄4 lb
- Boneless, lean pork = 1/4 pound (ground or finely chopped)
For Marination:
- Soy sauce = 1 teaspoon
- Dry sherry = 1 teaspoon
- Sweet bean paste = 1 teaspoon or (1 teaspoon hoisin sauce)
For Frying:
- Vegetable oil = 3 tablespoons or (3 tablespoons salad oil)
For Sauce:
- Gingerroot, minced = 1 teaspoon
- Szechuan hot bean sauce = 2 teaspoons
- Garlic, minced = 2 teaspoons (about 2-3 cloves)
- Water = 3/4 cup
- Soy sauce = 2 tablespoons
- Green onions, whole, thinly sliced = 2
- Cornstarch = 2 tablespoons
- Water = 2 tablespoons
- Szechuan peppercorns (huajiao), roasted and crumbled = 1⁄2 teaspoons (optional)
Ingredients Description
- Doubanjiang: It gives the sauce depth and an explosion of flavor and fire.
- Tofu/bean curd: Most protein source with a silky-smooth texture, complementing brain-numbing hot sauce.
- Sichuan peppercorns: They cut the heat and provide one of those giddy numbing sensations, which are characteristic of Szechuan dishes.
- Meat: It gives the dish more depth and fills it even more.
- Cornstarch: It thickens gravy to help it bind to tofu and other ingredients better.
- Green onions: They provide an appealing color and a flavor evocative of fresh onions.
Also Read: Starbucks Grilled Cheese Recipe
Instructions for Making Bean Curd Szechuan Style Recipe
Step 1
Slice the bean curd. Chop into 5-inch cubes; transfer to a strainer and allow it to drain for about fifteen minutes.
Step 2
At the same time, mix the marinade in a small bowl. Add a tablespoon of soy sauce, sherry, and hoisin or sweet bean sauce; add meat and coat with it.
Step 3
Add one tablespoon of oil and let it marinate for fifteen minutes.
Step 4
Over high heat, warm a broad frying pan.
Step 5
Add the remaining vegetable-based oil to the heated pan.
Step 6
Put the garlic and ginger when the oil starts to heat.
Step 7
After stirring, add the meat and stir-fry for about two minutes, or until the meat is no pinker.
Step 8
At this stage, add the spicy bean sauce.
Step 9
Pour in the water, two tablespoons of soy sauce, and the strained bean curd.
Step 10
Add the green onion after three minutes of simmering.
Step 11
Re-mix cornstarch and water with a fork. Return to pan, stir continuously, and boil until sauce bubbles and thickens.
Step 12
Garnish with the crushed Szechuan peppercorns.
Step 13
Serve on heaped portions of sizzling white rice.
Recipe Variations
- Vegetables: Vegetarians can substitute their preferred vegetables, such as bell peppers, mushrooms, or zucchini, for meat. It will have the best flavor possible.
- Coconut milk: Adding coconut milk to the sauce can also make it creamier.
- Black peppers: Ground coriander and black peppers can be used as a replacement for Szechuan peppercorns.
- Sugar, honey, or peanut butter: You can incorporate some sugar or honey into your sauce to give it a sweet taste. It will also become sweet and nutty if you add peanut butter.
Also Read: Pioneer Woman Chicken Rice Casserole Recipe
Recipe Tips
Here are some recipe tips for a perfect bean curd, Szechuan style. Use fresh ginger and garlic paste for a more fascinating aroma. Toast fresh Szechuan peppercorn before grinding; it will give extra flavor to your recipe.
If you are using vegetables, stir fry them to retain the crunch. Don’t overcook them. As tofu is the main ingredient, make sure that it is firm. Remove the excessive water by pressing it.
Bean Curd Szechuan Style (Ma Po Dofu) Recipe
Ingredients
- 1⁄2 – 3⁄4 lb Bean curd
- 1/4 pound Boneless, lean pork (ground or finely chopped)
For Marination:
- 1 teaspoon Soy sauce
- 1 teaspoon Dry sherry
- 1 teaspoon Sweet bean paste or (1 teaspoon hoisin sauce)
For Frying:
- 3 tablespoons Vegetable oil or (3 tablespoons salad oil)
For Sauce:
- 1 teaspoon Gingerroot, minced
- 2 teaspoons Szechuan hot bean sauce
- 2 teaspoons Garlic, minced (about 2-3 cloves)
- 3/4 cup Water
- 2 tablespoons Soy sauce
- 2 Green onions, whole, thinly sliced
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1⁄2 teaspoons Szechuan peppercorns (huajiao), roasted and crumbled (optional)
Instructions
- Slice the bean curd. Chop into 5-inch cubes; transfer to a strainer and allow it to drain for about fifteen minutes.
- At the same time, mix the marinade in a small bowl. Add a tablespoon of soy sauce, sherry, and hoisin or sweet bean sauce; add meat and coat with it.
- Add one tablespoon of oil and let it marinate for fifteen minutes.
- Over high heat, warm a broad frying pan.
- Add the remaining vegetable-based oil to the heated pan.
- Put the garlic and ginger when the oil starts to heat.
- After stirring, add the meat and stir-fry for about two minutes, or until the meat is no pinker.
- At this stage, add the spicy bean sauce.
- Pour in the water, two tablespoons of soy sauce, and the strained bean curd.
- Add the green onion after three minutes of simmering.
- Re-mix cornstarch and water with a fork. Return to pan, stir continuously, and boil until sauce bubbles and thickens.
- Garnish with the crushed Szechuan peppercorns.
- Serve on heaped portions of sizzling white rice.
