Mapo Tofu
A classic Sichuan dish featuring silky tofu in a spicy, numbing sauce with ground pork, infused with the bold flavors of doubanjiang and Sichuan peppercorns.
Ingredients
15 items- silken tofu 400g
- ground pork 100g
- doubanjiang (chili bean paste) 1.5 tbsp
- douchi (fermented black beans) 1 tsp
- Sichuan peppercorns 1 tsp
- chili powder 1 tsp
- ginger minced 1 tsp
- garlic minced 1 tsp
- green onions chopped 2 tbsp
- cornstarch slurry 2 tbsp
- light soy sauce 1 tbsp
- cooking wine 1 tbsp
- sugar 1/2 tsp
- chicken bouillon or salt a pinch
- cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Cut silken tofu into 2cm cubes. Bring a pot of water to a boil, add a pinch of salt, gently slide in tofu, blanch for 2 minutes over low heat. Drain and keep warm.
Heat 1 tbsp oil in a wok over medium heat. Add ground pork, stir-fry until it changes color and releases oil, about 1 minute. Remove and set aside.
Add remaining 1 tbsp oil, reduce heat to low. Stir-fry doubanjiang and douchi until the oil turns red, about 1 minute. Add ginger, garlic, and chili powder, fry until fragrant.
Pour in 200ml water or stock, bring to a boil over high heat. Add soy sauce, cooking wine, sugar. Gently slide in tofu and cooked pork. Simmer for 3 minutes over medium heat.
Stir the cornstarch slurry, drizzle it along the edge of the wok, gently stir until the sauce thickens, about 30 seconds. Turn off heat.
Transfer to a serving plate, sprinkle with ground Sichuan pepper and chopped green onions. Serve immediately.
Tips
Blanching tofu in salted water removes bean odor and keeps it tender; finely chopping doubanjiang and douchi maximizes their flavor; add Sichuan pepper at the end for maximum numbing effect; the slurry thickens the sauce to coat the tofu.
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