📝 About This Recipe
Originating from the Chengdu region of Sichuan, China, Mapo Tofu is a legendary masterpiece that balances the heat of chili with the numbing buzz of Sichuan peppercorns. This dish features silky cubes of tofu bathed in a rich, umami-packed sauce fortified with fermented broad bean paste and savory minced meat. It is a soulful, comforting classic that perfectly embodies the 'mālà' (numbing and spicy) signature of authentic Chinese soul food.
🥗 Ingredients
The Protein & Tofu
- 1 pound Soft or Silken Tofu (cut into 1-inch cubes)
- 1/4 pound Ground Pork or Beef (finely minced)
Aromatics & Spices
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 2 1/2 tablespoons Pixian Doubanjiang (fermented broad bean chili paste, finely chopped)
- 1 tablespoon Douchi (fermented black beans, rinsed and minced)
- 3 cloves Garlic (minced)
- 1 inch Ginger (peeled and finely minced)
- 1-2 teaspoons Chili Flakes (Sichuan variety for vibrant red color)
The Braising Liquid
- 1 cup Chicken Stock (unsalted or low-sodium)
- 1 tablespoon Shaoxing Wine (Chinese cooking wine)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance the saltiness)
Finishing Touches
- 1 1/2 tablespoons Cornstarch Slurry (mixed with 2 tbsp cold water)
- 2 stalks Green Onions (finely sliced)
- 1 tablespoon Roasted Chili Oil (optional for extra gloss)
👨🍳 Instructions
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1
Place the tofu cubes in a bowl of hot, lightly salted water for 5 minutes. This 'tempers' the tofu, making it more resilient and preventing it from breaking in the wok.
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2
Toast the Sichuan peppercorns in a dry wok over medium heat until fragrant (about 2 minutes). Grind them into a fine powder using a mortar and pestle and set aside.
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3
Heat 2 tablespoons of neutral oil in a wok over medium-high heat. Add the ground meat and fry until browned and crispy, breaking it into small bits.
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4
Reduce the heat to medium. Add the Doubanjiang (chili bean paste) and stir-fry for 1 minute until the oil turns a bright, translucent red.
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5
Add the minced ginger, garlic, and fermented black beans (douchi). Stir-fry for 30 seconds until highly aromatic, being careful not to burn the garlic.
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6
Stir in the chili flakes and half of the ground Sichuan peppercorns, coating the meat and aromatics in the spicy oil.
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7
Pour in the chicken stock, Shaoxing wine, soy sauce, and sugar. Bring the mixture to a gentle simmer.
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8
Carefully drain the tofu cubes and slide them into the wok. Use the back of a spatula to gently push the tofu into the sauce—do not stir vigorously or you will break the cubes.
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9
Simmer the tofu in the sauce for 3-5 minutes, allowing the flavors to penetrate the soy curds.
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10
Give your cornstarch slurry a quick stir and drizzle half of it over the dish. Gently swirl the wok. Wait 30 seconds, then add the rest until the sauce is thick enough to coat the tofu.
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11
Drizzle with a tablespoon of roasted chili oil for a glossy finish and added depth.
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12
Transfer to a shallow serving bowl. Sprinkle the remaining ground Sichuan peppercorns and the fresh green onions over the top for an aromatic punch.
💡 Chef's Tips
Always use Pixian Doubanjiang for an authentic taste; it is the soul of the dish. Blanching the tofu in salted water is a pro secret that prevents the cubes from disintegrating. Adjust the heat by varying the amount of chili flakes, but never skip the Sichuan peppercorns—the numbing effect is essential. If making a vegetarian version, substitute the ground meat with finely chopped shiitake mushrooms for a similar umami depth. Add the cornstarch slurry in stages to ensure the sauce reaches a silky, velvety consistency without becoming gloopy.
🍽️ Serving Suggestions
Serve immediately alongside a large bowl of steaming jasmine rice to soak up the spicy sauce. Pair with a refreshing smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast to the heat. A crisp, cold lager or a slightly sweet Riesling works beautifully to cut through the spice. Serve with a side of stir-fried bok choy or gai lan for a complete, balanced meal.