📝 About This Recipe
Originating from Chengdu in the 19th century, Mapo Tofu is the crown jewel of Sichuan cuisine, celebrated for its complex 'Ma-La' (numbing and spicy) flavor profile. This dish features silken tofu cubes bathed in a rich, oily sauce infused with fermented broad bean paste, aromatic aromatics, and the tingling heat of toasted Sichuan peppercorns. It is a soulful, comforting masterpiece that balances the creamy texture of tofu with the aggressive, savory depth of seasoned ground beef.
🥗 Ingredients
The Tofu Base
- 500 grams Soft or Silken Tofu (cut into 2cm cubes)
- 1 teaspoon Salt (for blanching the tofu)
The Aromatics & Meat
- 100 grams Ground Beef (high-quality, finely minced)
- 3 tablespoons Cooking Oil (neutral oil like vegetable or canola)
- 2.5 tablespoons Doubanjiang (Sichuan Pixian Broad Bean Paste) (finely chopped)
- 1 tablespoon Douchi (Fermented Black Beans) (rinsed and lightly mashed)
- 1 tablespoon Ginger (peeled and finely minced)
- 1.5 tablespoons Garlic (finely minced)
- 1 teaspoon Red Chili Flakes (adjust based on heat preference)
The Braise & Thickener
- 1 cup Chicken Stock or Water (low sodium preferred)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
- 2 tablespoons Cornstarch Slurry (equal parts cornstarch and water mixed)
The Finishing Touches
- 1 tablespoon Sichuan Peppercorns (toasted and freshly ground into powder)
- 2 stalks Green Onions (finely sliced on a bias)
- 1 tablespoon Chili Oil (optional, for extra gloss and heat)
👨🍳 Instructions
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1
Prepare the tofu: Bring a pot of water to a gentle simmer with a teaspoon of salt. Carefully slide in the tofu cubes and blanch for 2 minutes. This toughens the tofu slightly so it doesn't break during stir-frying. Drain and set aside.
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2
Toast the Sichuan peppercorns in a dry wok over medium heat until fragrant (about 1-2 minutes). Remove and grind them into a fine powder using a mortar and pestle or spice grinder.
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3
Heat 3 tablespoons of oil in the wok over medium-high heat. Add the ground beef and stir-fry, breaking it up into tiny bits until it is browned and crispy.
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4
Lower the heat to medium and add the chopped Doubanjiang. Stir-fry for 1 minute until the oil turns a bright, vibrant red and becomes fragrant.
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5
Add the minced ginger, garlic, and fermented black beans (Douchi). Stir-fry for another 30 seconds until the aromatics release their scent, being careful not to burn the garlic.
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6
Stir in the chili flakes (if using) and mix well to incorporate into the red oil.
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7
Pour in the chicken stock (or water), soy sauce, and sugar. Bring the liquid to a gentle boil.
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8
Carefully slide the blanched tofu cubes into the wok. Instead of stirring vigorously, use the back of your spatula to gently push the tofu through the sauce to avoid breaking the cubes.
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9
Simmer the tofu in the sauce for 3-5 minutes, allowing the flavors to penetrate the tofu.
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10
Give your cornstarch slurry a quick stir to recombine. While the wok is simmering, drizzle half of the slurry in. Gently move the tofu. Add the remaining slurry until the sauce reaches a glossy consistency that clings to the tofu.
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11
Drizzle with chili oil for extra shine and sprinkle half of the ground Sichuan peppercorn powder into the wok.
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12
Transfer to a shallow serving bowl. Garnish generously with the sliced green onions and the remaining Sichuan peppercorn powder for that essential numbing finish.
💡 Chef's Tips
Use 'Pixian' Doubanjiang if possible; it is the fermented soul of this dish and offers a depth that standard bean pastes lack. Blanching the tofu in salted water is a crucial pro-tip; it seasons the tofu internally and prevents it from falling apart in the wok. Don't skimp on the oil; the 'red oil' look is authentic and carries the fat-soluble flavors of the chilis and peppercorns. If you prefer a vegetarian version, substitute the ground beef with finely chopped shiitake mushrooms for a similar umami punch. Always grind your Sichuan peppercorns fresh; the pre-ground stuff loses its numbing 'tingle' very quickly.
🍽️ Serving Suggestions
Serve immediately alongside a large bowl of steaming, fluffy jasmine rice to soak up the spicy sauce. Pair with a side of smashed cucumber salad (Pai Huang Gua) to provide a refreshing, cool contrast to the heat. A cold, crisp lager or a slightly sweet Riesling works beautifully to cut through the spice and numbing sensation. Offer a side of stir-fried bok choy or gai lan to add a crunchy, fibrous element to the meal.