Mapo Tofu in a Rice Cooker
Growing up, one of my favorite comfort foods was Mabo Dofu, the Japanese version of the famous Chinese dish Mapo Tofu (yes, only a slight difference in spelling in order to fit the Japanese and Chinese language.). This hearty, flavorful dish was a staple in my household. Its slightly milder flavors were perfect for family meals, and I always looked forward to the nights when my mom would prepare it. The silky tofu, combined with minced meat and a flavorful sauce is a comforting and satisfying combination.
As I grew older, I began to explore the culinary world beyond my childhood favorites. It was during this exploration that I discovered the Chinese mapo tofu. Originating from Sichuan province, mapo tofu is known for its bold, spicy flavors, and the distinctive numbing sensation from Szechuan peppercorns.
Key Ingredient: Szechuan Peppercorns
What sets mapo tofu apart for me is the Szechuan peppercorns. These tiny, reddish-brown peppercorns from the Szechuan province impart a unique numbing and tingling sensation that is unlike any other spice. Don’t think “numbing” like when you go to the dentist (because who likes that feeling?!) – the numbing sensation from Szechuan peppercorns is different and addicting!
High-quality Szechuan peppercorns can be difficult to find, even from Asian markets. I recommend purchasing yours from 50 Hertz – their company’s name derives from the fact that the “frequency of the tingling induced by Szechuan Pepper [is] around 50 Hertz.” They know a lot about how to harvest high-quality peppercorns, while still making their products affordable. So cool!
50 Hertz also has oils, peanuts, chocolate, popcorn, and more, that all impart the numbing sensation thanks to the Szechuan peppercorns in them! The easiest way to cook with the numbing spice is to use their Szechuanese peppercorn oil as a finishing oil that you drizzle on food. I couldn’t recommend them more.
Harvesting Szechuan Peppercorns
The harvesting process for Szechuan peppercorns is meticulous and involves several steps to ensure quality and flavor. It’s important to note that if any of these are not done well or properly, the peppercorn can be lower quality (another reason why I recommend buying from 50 Hertz).
Here’s an overview of the process:
1. Growing the Plants: These plants thrive in temperate to subtropical climates with well-drained, fertile soil. They are usually grown in mountainous regions where the climate is suitable.
2. Timing the Harvest: Harvesting occurs when the peppercorns are reddish-brown and begin to split open, revealing the black seeds inside.
3. Manual Harvesting: Peppercorns are hand-picked to ensure only the best quality fruits are selected. The plants have crazy thorns that you can see in pictures below!
4. Drying the Peppercorns: After harvesting, the peppercorns are spread out in a thin layer under the sun to dry, reducing moisture and preventing mold.
5. Separating the Husk and Seeds: The dried peppercorns are threshed to separate the outer husks from the seeds, which are discarded. The husks are then winnowed to remove any remaining debris or small seeds.
6. Sorting and Grading: The dried husks are sorted by hand to remove any remaining impurities and to grade them based on size and quality.
Photos of the 50 Hertz team during their labors harvesting Szechuan peppercorns in China.
Recommended Rice Cookers
Mapo Tofu is typically served by ladling the sauce over a bed of steamed rice. The ratio of sauce to rice is a matter of personal preference. Some like a lot of sauce to thoroughly mix with the rice, while others prefer a smaller amount. Regardless, rice is a fundamental component of mapo tofu, providing the perfect base that complements the rich, flavorful sauce.
The most commonly used rice is short-grain white rice, often referred to as sushi rice. This type of rice is characterized by its plump, sticky grains that clump together when cooked, making it easy to pick up with chopsticks. Medium grain rice also works great, which is what I usually use. See my recs HERE.
While short-grain white rice is the most traditional, you can also experiment with other types of rice:
- Brown Rice: For a nuttier flavor and more fiber, brown rice can be a nutritious alternative. It has a chewier texture but pairs well with the robust flavors of the curry.
- Mixed Grains: Some people enjoy a mix of white rice and grains like barley or millet for added texture and nutritional benefits.
- Cauliflower Rice: For a low-carb option, cauliflower rice can be used. It won’t have the same sticky texture but can absorb the curry flavors well.
Key Features to Look For in a Rice Cooker:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
Mapo Tofu in a Rice Cooker
- Total Time: 20 minutes
Description
Mapo Tofu is a spicy Szechuan dish featuring tofu in a rich, flavorful sauce made with chili paste, fermented bean paste, and a distinctive numbing effect from Szechuan peppercorns. Making it in a rice cooker simplifies the process.
Ingredients
- 1/2 lb ground pork or beef (substitute for any ground meat)
- 1 package silken tofu
- 2–4 servings rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- Chopped green onions and roasted sesame seeds for garnishing (optional)
Sauce Ingredients:
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan peppercorns or pepper oil (optional; add more or less depending on your preference)
- 3/4 cup chicken, beef, or bone broth
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch (optional; to thicken the sauce)
Instructions
- To your rice cooker, add your ground meat. Turn on the rice cooker and cook until the meat is browned.
- While the meat is cooking, prepare your tofu by dicing it into large cubes.
- When the meat is done cooking, add each of your sauce ingredients and mix to thoroughly coat the meat. Then add your tofu, being careful not to over-mix in order to avoid breaking up the tofu too much.
- Serve over rice or noodles and garnish with green onions and roasted sesame seeds.
Notes
I like to make this when I have leftover rice to eat with it, or I love eating it with pre-packaged rice that you just heat up in the microwave for a couple minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
4 responses to “”
I have the same rice cooker as you! What setting did you cook the ground meat and then simmer the rest of it on?
Best rice cooker ever! I use the plain white rice setting. 🙂
What setting do you use on the rice cooker to cook the beef?
I use slow cooker but you can also use plain rice setting 🙂