Sauerbraten Mapo Tofu

This recipe fuses the tangy, sweet-sour complexity of German Sauerbraten with the spicy, savoury, and numbing heat of classic Chinese Mapo Tofu. The slow-marinated, tender beef cubes replace the traditional ground meat, and the rich Sauerbraten gravy is adapted to create a luscious, complex sauce base for the silken tofu, bridging two distinct culinary worlds.

Sauerbraten Mapo Tofu

Ingredients

For the Sauerbraten Beef (Marinated & Cooked):

• 1 lb beef chuck or rump roast, trimmed and cut into 1-inch cubes
• 1 cup red wine vinegar¹
  
• 1 cup dry red wine (e.g., Merlot or Cabernet)²
  
• 1 large onion, sliced³
  
• 1 carrot, sliced⁴
  
• 2 bay leaves⁵
  
• 6 whole cloves⁶
  
• 6 juniper berries (optional)⁷
  
• 1 Tbsp brown sugar⁸
  
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp oil for searing

For the Mapo Tofu Sauce Base:

• 1-2 Tbsp neutral oil
• 2 Tbsp Doubanjiang (spicy fermented broad bean paste)⁹
  
• 1 Tbsp minced garlic
• 1 Tbsp minced fresh ginger
• 1 cup reserved Sauerbraten marinade/cooking liquid (strained)
• 1/2 cup beef stock or water
• 1 Tbsp dark soy sauce
• 1 tsp sugar (optional, adjust to taste)
• 8-10 dark gingersnap cookies, crushed (for thickening and flavour)¹⁰
  
  

For the Tofu & Finishing:

• 1 (14 oz) block soft or medium-firm tofu, drained and cut into 3/4-inch cubes
• 1 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry)
• 1 tsp toasted Sichuan peppercorns, finely ground
• 2 scallions, thinly sliced (garnish)
• A drizzle of toasted sesame oil (optional)

Method and Instructions

1. Marinate the Beef (3-5 Days):

• In a non-reactive container, combine beef cubes, red wine vinegar, red wine, onion, carrot, bay leaves, cloves, juniper berries, brown sugar, salt, and pepper.
• Cover and refrigerate for 3 to 5 days, turning the meat daily.

2. Cook the Sauerbraten Beef:

• Remove the beef from the marinade, reserving the liquid and solids. Pat the beef cubes dry with paper towels.
• Heat 2 Tbsp of oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
• Strain the reserved marinade, setting the liquid aside and discarding the solids.
• Return the beef to the pot. Add the reserved marinade liquid. Bring to a simmer, cover, and cook on low heat (or in a 325∘F/160∘C oven) for 2 to 3 hours, or until the beef is very tender.
• Remove the beef cubes with a slotted spoon and set aside. Measure out 1 cup of the cooking liquid for the sauce base and strain it through a fine-mesh sieve. Keep the remaining beef and liquid warm.

3. Blanch the Tofu (Optional but Recommended):

• Gently simmer the tofu cubes in lightly salted water for 1-2 minutes. This helps firm them up and removes excess "beany" flavour. Drain and set aside gently.

4. Make the Sauerbraten Mapo Tofu Sauce:

• Heat 1-2 Tbsp of neutral oil in a wok or large skillet over medium heat.
• Add the Doubanjiang and fry for about 1 minute until the oil turns a rich red colour.¹¹
  
• Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
• Pour in the 1 cup of reserved Sauerbraten liquid and the beef stock/water. Add the dark soy sauce and sugar (if using). Bring to a simmer.
• Stir in the crushed gingersnap cookies. Simmer for 1-2 minutes, stirring until the sauce slightly thickens and becomes smooth and glossy.

5. Combine and Thicken:

• Gently add the tender, cooked Sauerbraten beef cubes and the blanched tofu to the wok. Gently push the mixture from the sides—do not stir vigorously—to coat the tofu without breaking it.
• Stir the cornstarch slurry and slowly stream it into the sauce while gently pushing the ingredients. Cook for about 30 seconds until the sauce reaches a thick, gravy-like consistency.

6. Serve:

• Transfer the Sauerbraten Mapo Tofu to a serving bowl.
• Garnish generously with ground Sichuan peppercorns and sliced scallions. Serve immediately over steamed rice.

Tips

• Tofu Handling: Use a soft-to-medium-firm tofu. The most critical step is gentle stirring—or using a pushing/folding motion—once the tofu is added to prevent it from breaking.¹²
  
  
• The Gingersnaps: The gingersnaps are key to the Sauerbraten flavour profile, providing sweetness and spice and acting as a thickener.¹³ Ensure they are finely crushed to dissolve smoothly into the sauce.
  
  
• Sichuan Peppercorns: For the best numbing (and slightly floral) flavour, use high-quality, whole Sichuan peppercorns, toast them lightly in a dry pan until fragrant, and then grind them fresh.¹⁴
  
  
• Marinating Time: Do not cut the marinating time short; the long soak in the acidic marinade is what gives the beef its signature tenderness and flavour.

This dish is a thrilling journey across two continents on a single plate. The initial profile is a comforting, deep savouriness characteristic of Mapo Tofu, immediately followed by the signature spicy and tingling heat—the ma la—from the Doubanjiang and Sichuan peppercorns. However, the familiar is quickly elevated by the unexpected. The sauce base is where the Sauerbraten's soul emerges: a profound, fruity, and complex tanginess from the red wine vinegar and red wine, beautifully balanced by the aromatic sweetness of the cloves, juniper, and gingersnap cookies.

The textural contrast is sublime: the tender, fall-apart beef cubes, marinated and slow-cooked to an incredible depth of flavour, stand up to the delicate, creamy soft tofu, which acts as a sponge for the intricate sauce. The final burst of crushed Sichuan peppercorns on top adds an intense floral, numbing zing that cuts through the richness. It is a profoundly umami, tart, spicy, and savoury experience, delivering a harmonious fusion where both German and Sichuan flavours are respected and reinvented.