'Mapo Tofu' Pasta

Contributed by Tim Yu

This dish was a part of our first ever Sichuan pepper dinner!  Since only twelve people could attend, the recipe is shared here so you can make it yourself at home.  

Ingredients

For the Dish

• 1lb ground meat of your choice
• 1 tablespoon 50Hertz Red Sichuan Pepper, ground
• 1⁄2 cup onion, finely diced
• 2 cloves garlic, minced
• 1-2inch nob ginger, minced
• 2 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 2 tablespoon fermented hot bean paste
• 1⁄4 cup Xiaoxing cooking wine
• 1 cup chicken stock
• 1 pound of egg noodles (we used Chinese thick egg noodles) or desired pasta
• 1⁄2 cup freshly grated asiago cheese
• Sliced green onion for garnish
• 50Hertz Red Sichuan Oil to taste

For the Whipped Tofu Cream

• 1 Package of Silken tofu, blended
• Zest of half a lemon
• Salt to taste

Method

1. In a blender or food processor, combine all ingredients for the whipped tofu cream, set aside in the
   refrigerator.
2. In a large heavy bottom pan or wok, add 2 tablespoon oil and let it become smoking hot. Add in ground
   meat and cook through, about 3-4 minutes. Be sure to not move too much so it can brown nicely. Remove from pan.
3. Add onions to the medium low heated pan or wok, let it cook for about 5-7 minutes or until slightly brown. Add in ginger and garlic and cook for another 3 minutes.
4. Add in ground Sichuan peppercorn, stir to combine.
5. Deglaze with Xiaoxing cooking wine, about 1 minute. Add soy sauce, oyster sauce, and fermented hot bean paste, stir to combine.
6. Add chicken stock and let it simmer for about another 10-15 minutes, until slightly thickened and slightly reduced.
7. In a separate pot, boil pasta water and cook to package al dente directions
8. Add noodles directly to the sauce, adding pasta water as needed. Should be a glossy and velvety sauce coating the noodles.
9. Top with a dollop of whipped tofu cream and asiago cheese. Garnish with green onions and a drizzle of
   red Sichuan oil.

About our recipe contributor, Tim Yu

Chef Tim Yu (on the left) with Yao

Timothy Yu is the Executive Chef of Hollywood East Café, his family’s long-standing restaurant in Maryland. After refining his craft in some of Washington, D.C.’s top kitchens, he returned home to reimagine and elevate his family’s Hong Kong–style culinary traditions. Blending heritage with innovation, Timothy brings a fresh, modern, and trendy vision to every dish—honoring the flavors he grew up with while appealing to today’s diners.  

Read about Tim's family story here. 

Find him on Instagram @redthreadtable.