Ma La Tofu

Name: Ma La Tofu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g firm tofu; 2 tbsp chili oil; 1 tsp Sichuan pepper; 2 garlic cloves; 1 tbsp soy sauce; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Ma La Tofu hails from the bustling city of Chongqing, where it's a vibrant staple of home kitchens. Traditionally, this dish is prepared with a careful balance of salt and a generous hand with fat, serving as a centerpiece on tables meant for sharing. It's a dish that embodies the hearty and fiery spirit of Sichuan cooking, crafted by family cooks who know their way around a wok.

Expect a mouth-numbing sensation from the Sichuan pepper, perfectly contrasted with the rich depth of chili oil and the umami of soy sauce. The tofu should be firm, absorbing the flavors while maintaining its form, with scallions adding a fresh finish. This dish is meant to be savored slowly, its layers of spice and warmth shared among friends and family.

Ingredients

400 gfirm tofu
2 tbspchili oil
1 tspSichuan pepper
2garlic cloves
1 tbspsoy sauce
2scallions
to tastefine sea salt

Method

Start by preparing the ingredients. Cut the 400 g firm tofu into 2 cm cubes and set aside. Mince the 2 garlic cloves finely. Slice the 2 scallions thinly, separating the white and green parts. Measure out 2 tbsp of chili oil and 1 tsp of Sichuan pepper, and have 1 tbsp of soy sauce ready.
Heat a large non-stick skillet or wok over medium heat. Add the 2 tbsp of chili oil and let it warm up for about a minute. Add the minced garlic and the white parts of the scallions to the pan. Stir gently and cook until the garlic is fragrant and the scallions are soft, ensuring they do not brown.
Add the 1 tsp of Sichuan pepper to the pan and stir for about 30 seconds until the aroma is released. This step enhances the numbing and spicy characteristic of the dish. Then, carefully add the tofu cubes to the pan, stirring gently to coat them evenly with the aromatic oil.
Pour in 1 tbsp of soy sauce over the tofu and gently stir to combine. Cook the tofu for about 5 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors. The tofu should be tender yet hold its shape, and the sauce should lightly coat each piece.
Taste the tofu and adjust the seasoning with fine sea salt to your preference. The dish should have a balanced spicy and numbing flavor, characteristic of Ma La cuisine. Once seasoned to taste, sprinkle the green parts of the scallions over the tofu for a fresh finish.
Transfer the Ma La Tofu to a serving dish, ensuring the tofu pieces are evenly distributed. Serve immediately, allowing the dish's bold flavors to be enjoyed while fresh. This dish is best shared, embodying the communal spirit of Chinese home cooking.