Arteflame Grilled Mapo Tofu Recipe

Introduction:

Mapo Tofu is a bold, spicy Sichuan dish that combines soft tofu, ground meat, and a savory sauce infused with Sichuan peppercorns. Cooking it on the Arteflame grill adds a subtle smokiness to the flavors, making this a deliciously unique version of the traditional dish.

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Ingredients

For the Main Dish:

• 1 block (14 oz) soft or silken tofu, cubed
• 1/2 pound ground pork or beef
• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 green onions, chopped

For the Sauce:

• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp chili oil (adjust for spice preference)
• 1 tsp sesame oil
• 1 tsp sugar
• 1 cup chicken or vegetable stock
• 1 tsp cornstarch mixed with 2 tbsp water

Optional Garnish:

• 1 tsp ground Sichuan peppercorns
• Chopped green onions or cilantro

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Instructions

Step 1: Prepare the Arteflame Grill

1. Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for 20 minutes.
2. Prepare a medium-heat zone on the flat cooktop for sautéing.

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Step 2: Cook the Ground Meat

1. Heat 1 tbsp vegetable oil on the flat cooktop.
2. Add the ground pork or beef and cook, breaking it into small pieces, for 4-5 minutes or until browned.
3. Move the cooked meat to the cooler outer edge of the grill to keep warm.

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Step 3: Sauté Aromatics

1. On the medium-heat zone, add minced garlic and ginger to the cooktop. Stir for 30 seconds until fragrant.
2. Mix in the doubanjiang and chili oil, sautéing briefly to release its flavors.

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Step 4: Combine Sauce and Ingredients

1. Add the soy sauce, hoisin sauce, sesame oil, sugar, and chicken or vegetable stock to the grill’s flat cooktop. Stir well.  You can also use a small skillet for this.
2. Return the cooked meat to the sauce and simmer for 2-3 minutes.

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Step 5: Add the Tofu

1. Gently place the tofu cubes in the sauce, being careful not to break them.
2. Simmer for 3-4 minutes, allowing the tofu to absorb the flavors.
3. Stir in the cornstarch slurry and cook for another minute until the sauce thickens.

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Step 6: Garnish and Serve

1. Sprinkle the dish with ground Sichuan peppercorns for the signature numbing spice.
2. Garnish with chopped green onions or cilantro.
3. Serve hot with steamed rice or as a topping for noodles.

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Tips for Perfect Grilled Mapo Tofu

1. Control the Heat: Use medium heat to prevent the delicate tofu from breaking apart.
2. Spice Adjustments: Tailor the heat level by adjusting the amount of chili oil and doubanjiang.
3. Sauce Thickness: Add the cornstarch slurry gradually to reach your desired consistency.
4. Prep Ingredients: Have all ingredients ready before cooking, as the process moves quickly.

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Variations

1. Vegetarian Mapo Tofu: Replace ground meat with diced mushrooms or crumbled tofu.
2. Seafood Twist: Use shrimp or scallops instead of pork or beef.
3. Extra Veggies: Add diced bell peppers, zucchini, or baby corn for more texture.
4. Milder Version: Use less chili oil and skip the Sichuan peppercorns for a less spicy dish.
5. Extra Smoky: Cook the tofu cubes briefly near the high-heat zone for a slight char before adding to the sauce.

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Pairings

• Sides: Serve with steamed jasmine rice, fried rice, or grilled bok choy.
• Drinks: Pair with iced green tea, a crisp beer, or a chilled Riesling.
• Sauces: Offer extra chili oil or soy sauce for customization.

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Conclusion

Grilling Mapo Tofu on the Arteflame adds a new dimension of flavor to this Sichuan classic. The combination of silky tofu, spicy sauce, and smoky notes creates an irresistible dish that’s perfect for outdoor cooking.