Sometimes you just have to dine with a native to try something new, even if it’s from a cuisine as saturated into American culture as Chinese food. For me, such was the case with Mapo Tofu, which is actually a very popular Chinese dish but is often overshadowed by more common take out fare such as General Tso’s Chicken or Orange Beef. Luckily, a longtime friend of my mother’s from Hong Kong had the cultural wherewithal to look past what was popular and order something more authentic for us. The first bite of mapo tofu I had was overwhelmingly full of umami; to call it spicy and savory is a bit of an understatement. I later learned that those unique hot and savory flavors manifested from four distinct and essential Chinese cooking ingredients.
(From top to bottom)
Fermented Black Beans – It’s no surprise that these are made by fermenting and drying out black soybeans; I had no idea there were different varieties of soybeans! Doing so creates a pungent and salty byproduct that is often added into seafood dishes to balance out a fishy flavor.
Dried Cayenne Peppers – While not indigenous to China, cayenne peppers are often dried out and thrown whole into stir fry dishes. Keeping the peppers dried and in tact allows for a subtler, smokier flavor when the outside shell heats up.
Chili Bean Paste (Doubanjiang) – Surprise! Another soybean product. This time, white soybeans are fermented, mashed and mixed with hot chili peppers to form a bright red paste that can be eaten as a condiment or as a flavor additive to basic rice or noodle dishes. It is such a cornerstone flavor in Sichuan cuisine that it has even been nicknamed “the soul of Sichuan.”
Sichuan Peppercorns – These peppercorns can sure pack a punch. They are more bitter than spicy and for lack of better terms, provide a more mature, acquired taste than your average black peppercorn. It’s a foundational component of the ever popular Chinese five spice powder and adds a sharp and kind of tangy aroma to many Asian dishes.
However, despite the balance of sophisticated flavors in this traditional dish, I still managed to grunge it down a little by serving it over fresh french fries and garnishing with some oozy, melty cheese. It was such an unexpected snack and allowed me to feel indulgently modern while exploring age old Asian ingredients. Play around with what leftover ingredients you have (I could easily see this turning into a divine plate of nachos); some of the best foodie brainchildren are born this way! At a minimum, your kitchen will smell amazing, especially when all of the the above ingredients are simmering in a pan of sesame oil!
