Mapo Tofu
A spicy Sichuan tofu dish with minced pork, chili bean paste, scallions, and fragrant Sichuan pepper.
Equipment
- Wok or large skillet
- Small bowl
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
Sauce Base
- 1 lb soft or medium tofu cut into cubes
- 8 oz ground pork
- 2 tbsp neutral oil
- 2 tbsp doubanjiang chili bean paste
- 1 tbsp fermented black beans rinsed and chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tsp sugar
Finish
- 1 tbsp cornstarch mixed with 2 tablespoons water
- 1 tsp toasted Sichuan peppercorns finely ground
- 2 whole scallions thinly sliced
- 1 tbsp chili oil optional, for serving
Instructions
Start the sauce:
- Bring a small pot of water to a gentle simmer and warm the tofu cubes for 2 minutes, then drain carefully.
- Heat the oil in a wok or large skillet over medium-high heat.
- Add the ground pork and cook until browned and crumbly.
- Stir in the doubanjiang, fermented black beans, garlic, and ginger and cook for 1 minute.
Simmer the tofu:
- Pour in the chicken stock, soy sauce, and sugar and bring to a simmer.
- Slide in the tofu cubes and simmer gently for 4 to 5 minutes.
- Stir the cornstarch slurry, then drizzle it into the pan while gently folding the tofu.
- Simmer until the sauce turns glossy and lightly thickened.
Finish:
- Sprinkle in the ground Sichuan peppercorns.
- Top with scallions and chili oil if using.
- Serve hot with steamed rice.
Notes
- Warming the tofu before adding it to the sauce helps it hold together and removes a raw bean flavor.
- Doubanjiang varies in saltiness, so taste before adding extra salt.
- For a vegetarian version, skip the pork and use vegetable stock plus finely chopped mushrooms.
Nutrition
Calories: 360kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 6gCholesterol: 45mgSodium: 920mgFiber: 2gSugar: 3g