Mapo Tofu
Mapo Tofu is a classic Sichuan dish known for its bold, spicy and numbing flavors. Silky tofu is simmered in a fiery sauce made with doubanjiang (fermented broad bean paste) and Sichuan peppercorns, topped with minced pork. It’s incredibly addictive and perfect with steamed rice.
Ingredients
17 items- Silken tofu 1 block (about 400g)
- Ground pork 150g
- Doubanjiang (fermented broad bean paste) 1.5 tablespoons
- Douchi (fermented black beans) 1 teaspoon
- Garlic 3 cloves (about 1 tablespoon minced)
- Ginger 1 small piece (about 1 teaspoon minced)
- Chili flakes 1 tablespoon
- Sichuan peppercorn powder 1 teaspoon
- Light soy sauce 1 tablespoon
- Shaoxing wine 1 tablespoon
- Sugar 1/2 teaspoon
- MSG (optional) a pinch
- Cornstarch 1 tablespoon
- Water or chicken stock 200 ml
- Spring onions 2
- Cooking oil 3 tablespoons
- Salt 1 teaspoon
Nutrition
Steps （8 steps）
Cut the silken tofu into 2cm cubes. Bring a pot of water to a boil, add 1 teaspoon salt, then blanch the tofu cubes for 2 minutes to remove beany flavor and firm up the tofu. Drain and set aside.
Finely chop the doubanjiang and douchi. Mince the garlic and ginger. Slice the spring onions into small rounds. Divide the Sichuan peppercorn powder into two halves: half for cooking and half for garnish.
Heat 2 tablespoons of oil in a wok over medium heat until shimmering. Add the ground pork and stir-fry quickly to break it apart, cooking until it changes color and turns slightly crispy, about 2-3 minutes. Splash in 1 tablespoon Shaoxing wine around the edges, stir briefly, then remove the pork from the wok and set aside.
Add another tablespoon of oil to the wok, reduce heat to low. Add the chopped doubanjiang and douchi, and slowly stir-fry for about 1 minute until the oil turns red and fragrant. Then add the garlic, ginger, and chili flakes, continuing to stir-fry on low for 30 seconds, being careful not to burn them.
Turn the heat to medium, pour in 200ml of water or stock. Add light soy sauce, sugar, and MSG if using. Stir to combine and bring to a simmer. For extra numbness, you can add half of the Sichuan peppercorn powder at this stage.
Gently slide the blanched tofu into the simmering sauce. Use the back of a spatula to gently push the tofu (do not stir vigorously) to ensure each piece is coated. Reduce heat to low, cover, and let simmer for 5 minutes to allow the tofu to absorb the flavors.
In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons of water to form a slurry. Give it a final stir, then slowly pour it into the wok along the edges while gently shaking the wok or pushing the tofu with the back of a spatula. Cook until the sauce thickens and clings to the tofu, about 1 minute. Turn off the heat.
Immediately sprinkle the remaining Sichuan peppercorn powder and chopped spring onions over the dish. Gently mix once more or simply garnish directly in the serving plate. Serve hot with steamed rice for the best experience.
Tips
Use silken tofu and blanch it first to prevent breaking and reduce beany flavor. Chopping doubanjiang and douchi finely helps release their flavors quickly. Adding Sichuan peppercorn powder at the end preserves its numbing sensation.
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